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Week
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Topics
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Study Metarials
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1
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French Cuisine
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R 1-CHAPTER-2
R 2-CHAPTER-1
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2
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French Cuisine II
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R 1-CHAPTER-2
R 2-CHAPTER-1
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3
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Turkish Cuisine
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R1-CHAPTER-3
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4
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Turkish Cuisine II
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R 1-CHAPTER-3
R 2-CHAPTER-1
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5
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Far East and Australian Cuisine
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R 1-CHAPTER-4
R 3-CHAPTER-1,2
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6
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Far East and Australian Cuisine II
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R 1-CHAPTER-4
R 3-CHAPTER-3,4
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7
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Far East and Australian Cuisine III
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R 1-CHAPTER-4
R 3-CHAPTER-5
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8
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American Cuisine
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R 1-CHAPTER-5
R 2-CHAPTER-6,7,8
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9
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Southern European Cuisine
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R 1-CHAPTER-6
R 2-CHAPTER-2,3,4
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10
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Northern European Cuisine
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R 1-CHAPTER-7
R 2-CHAPTER-5
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11
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Central Asian Cuisine
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R 1-CHAPTER-8
R 3-CHAPTER-7
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12
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Middle Eastern Cuisine
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R 1-CHAPTER-9
R 3-CHAPTER-6
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13
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African Cuisine
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R 1-CHAPTER-10
R 3-CHAPTER-8
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14
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African Cuisine II
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R 1-CHAPTER-10
R 3-CHAPTER-8
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Prerequisites
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There is no prerequisite for this course.
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Language of Instruction
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Turkish
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Responsible
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assistant professor doctor Gönül GÖKER
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Instructors
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-
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Assistants
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Lecturers of the department.
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Resources
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R1. Sarıışık, M. & Özbay, G. (2016). Uluslararası Gastronomi Temel Özellikler - Örnek Menüler Ve Reçeteler, 3. Baskı, Ankara: Detay Yayıncılık.
R2. Yılmaz, H. (2016) Dünya Mutfakları I, Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları, Eskişehir.
R3. Arıkan, A. D. (2019) Dünya Mutfakları II, Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları, Eskişehi
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Supplementary Book
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SR1. Ainley, S. (2014). Dünya Mutfağı, 2. Baskı, İstanbul: Türkiye İş Bankası Kültür Yayınları.
SR2. Freely, D. (2010). Türk Gezginler için Dünya Mutfağı, 1. Baskı, İstanbul: Çitlembik Yayınları.
SR3. Güney, S. K. (2014). Yemeğin Sırrı, 1. Baskı, Ankara: Detay Yayıncılık.
SR4. Gürbüz, B. (2006). Dünya Mutfağı, 1. Baskı, Ankara: Detay Yayıncılık.
SR5. Yılmaz, H. (2016). Bir İletişim Biçimi Olarak Gastronomi, 1. Baskı, Ankara: Detay Yayıncılık.
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Goals
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Having general information about world cuisines. To be able to analyze the differences and similarities between world cuisines.
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Content
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Students with will be processed in the form of training to online the contents of this course World Kitchen, French Kitchen, Turkish Kitchen, Australia and the Far East Kitchen, American Kitchen, Southern Europe Kitchen, Northern Europe Kitchen, Central Asian Kitchen, Middle Eastern Kitchen and African Kitchen of topics will be covered.
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Program Learning Outcomes |
Level of Contribution |
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1
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Possess comprehensive and systematic knowledge about concepts, theories, principles and facts related to tourism.
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-
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2
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Possess information about basic concepts, theories, principles and facts in business, economics and law.
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-
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3
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Possess information about structure, functioning and the importance of country development of the tourism sector.
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-
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4
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Understands the management and marketing strategies in the field of tourism management. strategies for the management and marketing of tourism management.
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-
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5
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Possess practical and theoretical information that are required to effectively manage the tourism businesses (Accommodation, food and beverage, travel, recreation).
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-
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6
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Possess comprehensive and systematic knowledge about alternative types of tourism.
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4
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7
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Uses effectively basic computer usage information with communication technology and automation systems used in tourism business.
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-
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8
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Knows and applies the legal regulations and professional standards related to the field of tourism together with basic legal knowledge.
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-
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9
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Has the ability to use accounting systems and document systems in tourism enterprises in business life.
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-
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10
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Possess information about financial analysis skills related to tourism businesses (Accommodation, food and beverage, travel, recreation).
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-
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11
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Compares the knowledge of world and Turkey tourism geography with the culture, history, religion and arts of the civilizations that lived in Turkey.
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4
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12
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Knows at least one foreign language valid in the field of tourism management at a level to communicate well and at least at the B1 level of the European Language Portfolio.
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-
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13
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Has self-learning and lifelong learning awareness and behaviors suitable for individual and team work.
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3
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14
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Analyzes, interprets and evaluates information and data by defining research methods specific to the tourism sector.
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-
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15
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Has the ability to share his/her knowledge and thoughts about his/her field with others verbally and in writing.
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4
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