1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT
  3. FOOD AND BEVERAGES MANAGEMENT DEPARTMENT
  4. 603 Food and Beverages 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 410WORLD CUISINES3 + 38th Semester12

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective International Cuisines out about the features. VARIOUS STATES OF THE KITCHEN What to do cultures. AS APPLIED What to meals of different cuisines.
Course Content IN TODAY'S MODERN INTERPRETATION OF THE CONCEPT KITCHEN ancient recipe. STUDY AND INVESTIGATION OF IMPORTANT CHARACTERISTICS world cuisine. IN TODAY'S MODERN INTERPRETATION OF THE CONCEPT KITCHEN ancient recipe. REVIEW OF THEORETICAL AND APPLIED IN THE WORLD cuisines.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Knows the properties of VARIOUS COUNTRY cuisines.
2Knows the properties of Host Famous Kitchens
3Knows and does dishes of food belonging to various countries.
4Nutrients used in the cuisines of various countries and knows the equipment.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00112345124234342153
LO 00232123232213421324
LO 00345331451451155432
LO 00452424532332454342
Sub Total131111111312139111210121612111411
Contribution33333332333343343

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14570
Hours for off-the-classroom study (Pre-study, practice)61272
Mid-terms166
Laboratory71070
Final examination11313
Presentation / Seminar Preparation51260
Report / Project188
Quiz11313
Total Work Load

ECTS Credit of the Course





312

12
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2013-2014 Spring1HANDE MUTLU ÖZTÜRK
Details 2013-2014 Spring1ÜMMÜHAN BAYRAM


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 410 WORLD CUISINES 3 + 3 1 Turkish 2013-2014 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr PAU A0204 PAU A0307 %80
Goals International Cuisines out about the features. VARIOUS STATES OF THE KITCHEN What to do cultures. AS APPLIED What to meals of different cuisines.
Content IN TODAY'S MODERN INTERPRETATION OF THE CONCEPT KITCHEN ancient recipe. STUDY AND INVESTIGATION OF IMPORTANT CHARACTERISTICS world cuisine. IN TODAY'S MODERN INTERPRETATION OF THE CONCEPT KITCHEN ancient recipe. REVIEW OF THEORETICAL AND APPLIED IN THE WORLD cuisines.
Topics
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Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes