1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT
  3. HOSPITALITY MANAGEMENT DEPARTMENT
  4. 601 Hospitality Management
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
FBM 420INTERNATIONAL CUISINE AND APPLICATIONS3 + 08th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective About World cuisines food preparation, cooking and presentation to teach shapes.
Course Content About World cuisines food preparation, cooking and presentation methods, culinary cultures.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1features world cuisine
2teach the construction and consumption patterns of beverages

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
LO 00112            
LO 002  1           
Sub Total121           
Contribution11100000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Report / Project16262
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring1ENGİN TAŞKIN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 420 INTERNATIONAL CUISINE AND APPLICATIONS 3 + 0 1 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. ENGİN TAŞKIN etaskin@pau.edu.tr Course location is not specified. %80
Goals About World cuisines food preparation, cooking and presentation to teach shapes.
Content About World cuisines food preparation, cooking and presentation methods, culinary cultures.
Topics
WeeksTopics
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Materials
Materials are not specified.
Resources
ResourcesResources Language
Gisslen, Wayne (2007). Professional Cooking. Published by John Wiley & Sons,Inc.,Hoboken,New JerseyTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam30Midterm Exam
Homework20Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes