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
196000106100	WORLD CUISINE-II	Compulsory	3	6	5

Level of Course Unit

First Cycle

Objectives of the Course

To learn the role of cultural systems in the formation of geography, history, European, African, Asian and American culinary cultures; To recognize the special kitchen techniques and components of these kitchens.

Name of Lecturer(s)

Learning Outcomes

1	Will be able to explain culinary culture.
2	Can prepare and present the dishes of various cultures in the world in accordance with the relevant culture.
3	Can apply the types of dishes made in the kitchens of the world.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Study with a focus on the geographical, climatic and historical influences that shaped the cuisines of Europe, Africa, Asia and the Americas; It covers the preparation, tasting and evaluation of European, African, Asian and American cuisines.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	World Culinary Culture
2	World Culinary Culture
3	Chinese Cuisine
4	Indian Cuisine
5	Japon Mutfağı
6	Korean Cuisine
7	Malaysian, Indonesian, Thai and Vietnamese Cuisine Application
8	Malaysian, Indonesian, Thai and Vietnamese Cuisine Application
9	Malaysian, Indonesian, Thai and Vietnamese Cuisine Application
10	Middle Eastern Cuisine Practice
11	Middle Eastern Cuisine Practice
12	Middle Eastern Cuisine Practice
13	Middle Eastern Cuisine Practice
14	Other Asian Cuisine (Central Asia, Iran, Afghanistan, Pakistan) Practice

Recommended or Required Reading

Gisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri. Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3239, Açıköğretim Fakültesi Yayını No: 2104, ISNB: 978-975-06-1863-5, 2016.

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

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Individual Study for Mid term Examination	1	70	70
Individual Study for Final Examination	1	80	80
TOTAL WORKLOAD (hours)			152

Contribution of Learning Outcomes to Programme Outcomes

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