PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 416	EUROPEAN CUISINE	3 + 0	8th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Discussing European food culture and learning European cuisine history.
Course Content	European history Development of food habits in European history The progress from classical menu to modern menu Skills in European cuisine Menu and wine list composition in European cuisines Art of table in European cuisine Great chefs in European history Traditional beverages in European countries Chefs and restaurants with Michelin Stars Recipes from traditional meals in Europe An evolution of food customs.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Recognize European food culture.
2	Can make menu and wine list composition in terms of European cuisine.
3	Recognize special restaurants and chefs in Europe.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	5	5	5	5	5	5	5	5	4	4	4	4	4	4	4	4	4
LO 002
LO 003
Sub Total	5	5	5	5	5	5	5	5	4	4	4	4	4	4	4	4	4
Contribution	2	2	2	2	2	2	2	2	1	1	1	1	1	1	1	1	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	2	2
Final examination	1	4	4
Internet Searching/ Library Study	8	2	16
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student