1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF SOCIAL SCIENCES
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 2407 GASTRONOMY AND CULINARY ARTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 561THE HISTORICAL DEVELOPMENT OF WORLD CUISINE3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective DEVELOPMENT PROCESS OF WORLD CUISINE AND CHANGE HISTORY in, FEATURES OF THE WORLD KITCHEN.
Course Content WORLD CUISINE, the EUROPEAN KITCHEN, KITCHEN AMASYA, FAR EASTERN CUISINE, AMERICAN KITCHEN
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Asia, Europe, America, knows the characteristics of African cuisine.
2Know preparation of food in the world cuisine and cooking methods.
3Knows the historical development of world cuisine.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07
LO 001       
LO 002       
LO 003       
Sub Total       
Contribution0000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)1010100
Final examination13030
Midterm12323
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes