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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Worlds` Cuisines CTU210 SPRING 3+1 Fac./ Uni. E 4
    Learning Outcomes
    1-Express and explain the basic features of world cuisines.
    2-Discuss the design of culinary culture as a touristic product.
    3-Designs the issue of using Turkish cuisine for tourism purposes.
    4- It shows that he cooked certain dishes in the field of Turkish cuisine.
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14456
    Classroom study (Pre-study, practice)14456
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)40144
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 60144
    0000
    Total Workload (hours)   120
    Total Workload (hours) / 30 (s)     4 ---- (4)
    ECTS Credit   4
  • Course Content
    • Week Topics Study Metarials
    1 Description of the kitchen, eating and drinking, eating and drinking and functions of the cultural dimension of R1. Chapter 1
    2 Kitchen culture: Arab, Indian, Persian Cuisines R1. Chapter 1
    3 Kitchen Culture: Chinese and Turkish cuisines R1. Chapter 1
    4 Kitchen Culture: The American continent cuisine, French cuisine, British cuisine R1. Chapter 2
    5 Central Asia, the Ottoman-Turkish cuisine today R1. Chapter 2
    6 Industrial kitchen, functions and job descriptions R1. Chapter 2
    7 Industrial kitchen sections R1. Chapter 2
    8 Industrial kitchen applications R1. Chapter 3
    9 EXAM R1. Chapter 3
    10 Drinks: Tea and Coffee R1. Chapter 4
    11 Beverages: Wine R1. Chapter 4
    12 Kitchen-Nutrition ijyen R1. Chapter 5
    13 HACCP implementation principles and apply them. R1. Chapter 5
    14 Takes responsibility for the operation and management levels. R1. Chapter 6
    Prerequisites -
    Language of Instruction Turkish
    Responsible Öğr. Gör. Mustafa Tecimen
    Instructors -
    Assistants -
    Resources R1. Belge, M.(2008), Tarih Boyunca Yemek Kültürü, İletişim Yayınları, Ankara
    Supplementary Book -
    Goals 1-To know the characteristics of Turkish and world cuisines 2- To have knowledge about local dishes and health relation
    Content Definition of Cuisine, eating and drinking, cultural dimension and functions of eating and drinking, Culinary culture, Arabian, Indian, Iranian Cuisine, Chinese and Turkish cuisines, American cuisine, French cuisine, English cuisine, Central Asian-Ottoman-Contemporary Turkish cuisine, Industrial cuisine , functions, job descriptions, Industrial kitchen departments, Industrial Kitchen applications, Beverages; Tea and Coffee, Wine, Cuisine-Nutrition Hygiene, HACCP practices, Marketing of Turkish Cuisine.
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 To learn fundamentals of the tourism and hotel administration field. -
    2 To learn importance contemporary Technologies related with vocational of tourism and hotel administration. -
    3 To explain the functions of tourism and hotel management. -
    4 To know the responsibilities of qualified intermediate staff regarding middle level management and assistant management -
    5 To know the features of working administration in the business life. 4
    6 To know the importance of research, devolopment and application as an individual and group. -
    7 To know legal responsibilities of tourism and hotel administrator. -
    8 To know the importance of following the regulations about one’s own vocation. -
    9 To recognise most of the documents used in the business life. -
    10 To know the importance of the tourism income regarding the economy of country. -
    11 To know the importance of vocational ethics in business life. 3
    12 To run the computer pocket programs related with one’s field. -
    13 To know and apply cleaning, maintenance, procedures of the protection processes, regarding department related with one;s branch. -
    14 To Take responsibility for the operation and management phace. -
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