Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
201100201205	TURKİSH AND WORLD CUİSİNES	Elective	1	2	3

Level of Course Unit

First Cycle

Objectives of the Course

To give information about Turkish and world's different cuisines and their preparation, cooking and processing, to teach the necessary tools and methods for these processes.

Name of Lecturer(s)

Learning Outcomes

1	Learns the general cultural characteristics and historical development of Turkish Cuisine
2	Learns the food-drinks, preparation-cooking methods, table setting and tools used in Turkish Cuisine.
3	to have knowledge about international gastronomy
4	To have knowledge about recipe samples of the kitchens of the world countries

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

Explains the culinary culture. Define cooking methods in various culinary cultures. Defines the products and materials used in various culinary cultures. Preparing the dishes of various cultures in the world in accordance with the relevant culture Applies the dishes of various cultures in the world. It offers dishes from various cultures around the world. To apply the kinds of meals made in the kitchens in the world. Applies dessert types made in various cultures. Applies the types of pastries made in various cultures. Applies beverage types made in various cultures.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Turkish cuisine culture and history	none	none
2	Food and beverages specific to Turkish cuisine, preparation and cooking methods and equipment used, table setting	none	none
3	Culinary culture of the Central Anatolia region	none	none
4	Black Sea Region cuisine culture	none	none
5	Aegean and Mediterranean region cuisine culture	none	none
6	Southeastern Anatolia region cuisine culture	none	none
7	Marmara Region culinary culture and Turkish cuisine culture in special days and events	none	none
8	midterm exams	none	none
9	North South American culiinary culture
10	Central European and Eastern European and Scandinavian Peninsula and European culinary culture	none	none
11	Far East and Southeast Asian culinary culture	none	none
12	North Africa and Indian Peninsula culinary culture	none	none
13	Middle East culinary culture	none	none
14	final exam	none	none

Recommended or Required Reading

Dünya Mutfakları kitabı, Bektaş Gündüz. Detay yayıncılık Uluslararası Gastronomi, Ed. Mehmet Sarıışık, Detay Yayıncılık. Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	1	1	1
Discussion	1	3	3
Team/Group Work	1	8	8
Brain Storming	1	4	4
Report Preparation	1	10	10
Report Presentation	1	1	1
Seminar	1	2	2
Self Study	1	14	14
Individual Study for Mid term Examination	1	5	5
Individual Study for Final Examination	1	6	6
Reading	1	10	10
Homework	1	10	10
TOTAL WORKLOAD (hours)			76

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14
LO1	2	1	1	1	1	1	1	1	1	1	1	1	2	1
LO2	2	1	1	1	1	1	1	1	1	1	1	1	2	1
LO3	2	1	1	1	1	1	1	1	1	1	1	1	1	1
LO4	2	1	1	1	1	1	1	1	1	1	1	1	1	1

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High