PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 431	WORLD CUISINE - I	2 + 3	7th Semester	8

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Identify and implement international cuisine
Course Content	belonging to various countries to recognize the culinary culture
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	GETTING TO KNOW THE ASIAN CUISINE CULTURE
2	EUROPEAN COUNTRY KITCHEN recognize
3	WORLD COUNTRY KITCHEN in AS APPLIED TO RECOGNIZING AND KITCHEN DINNER in

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	4	5	3	4	5	3	4	5	3	4	5	3	4	5	3	4	5
LO 002
LO 003
Sub Total	4	5	3	4	5	3	4	5	3	4	5	3	4	5	3	4	5
Contribution	1	2	1	1	2	1	1	2	1	1	2	1	1	2	1	1	2

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	5	70
Hours for off-the-classroom study (Pre-study, practice)	14	5	70
Assignments	2	10	20
Mid-terms	1	6	6
Final examination	1	6	6
Internet Searching/ Library Study	4	9	36
Total Work Load ECTS Credit of the Course			208 8

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2019-2020 Fall	1	BURCU KOÇ
Details	2019-2020 Fall	2	BURCU KOÇ

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 431	WORLD CUISINE - I	2 + 3	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. BURCU KOÇ	burcuk@pau.edu.tr		TUR AB110	%80

Goals		Identify and implement international cuisine
Content		belonging to various countries to recognize the culinary culture

Topics

Weeks	Topics
1	Historical development of world culinary cultures.
2	Factors affecting the formation of world culinary cultures.
3	East Asian food culture and practices: Chinese cuisine.
4	East Asian food culture and practices: Korean cuisine.
5	East Asian food culture and practices: Japanese cuisine.
6	South Asian food culture and practices: Indian cuisine.
7	South Asian food culture and practices: Pakistani cuisine.
8	Midterm exam
9	Southeast Asian food culture and practices: Thai cuisine.
10	Southeast Asian food culture and practices: Indonesian and Filipino cuisines.
11	Iranian cuisine culture and practices.
12	Russian cuisine culture and practices.
13	Cuisine culture and practices in Turkish States.
14	Australian cuisine culture and practices.

Materials

Materials are not specified.

Resources

Resources	Resources Language
Gisslen, Wayne (2007). Professional Cooking. Published by John Wiley & Sons,Inc.,Hoboken,New Jersey	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student