COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Contemporary Culinary Cultures
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 104
Spring
2
2
3
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s)
Course Objectives This course will examine in general how food shapes societies and cultural practices throughout the world In other words, this course will facilitate you to think about food in new and provocative ways, and encourage all of you to see how it is one of the keys to understanding and thinking about culture.
Learning Outcomes The students who succeeded in this course;
  • Recognizes the impact of culture on food
  • Recognizes the interaction of culture within food contexts
Course Content

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 Introduction to Italian Cuisine, North Italy
3 Introduction to Italian Cuisine, Central Italy
4 Introduction to Italian Cuisine, South Italy
5 Introduction to French Cuisine
6 Introduction to French Cuisine, Central France
7 Introduction to French Cuisine, Southern France
8 Introduction to Spanish Cuisine
9 Introduction to Greek Cuisine
10 Introduction to Indian Cuisine
11 Introduction to Middle Eastern Cuisine
12 Introduction to African Cuisine
13 Introduction to Asian Cuisine
14 Introduction to Caribbean, Mexican and Central American Cuisine
15 Introduction to American Cuisine
16 Review of the Semester  
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
1
10
Presentation / Jury
Project
1
10
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
1
20
Total

Contribution of Semester Work to Final Grade
80
Contribution of Final Work to Final Grade
20
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
1
2
Homework / Assignments
1
2
Presentation / Jury
Project
1
16
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
    Total
166

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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