1	Course Title:	TURKISH AND WORLD CUISINE CULTURE
2	Course Code:	TOTS024
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. ERDOĞAN BOZAN
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
17	Contactinformation of the Course Coordinator:	Öğr.Gör. Erdoğan BOZAN Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63123) Fax: 0 224 881 32 18 e-mail: ebozan@uludag.edu.tr
18	Website:
19	Objective of the Course:	By means of the world cuisine recipes ,to develop an understanding in cuisine culture , within this scope considering Turkish cuisine as atouristic product and developing new chanel for marketing
20	Contribution of the Course to Professional Development	By following the development of World Culinary Cultures, it can ensure that Turkish Cuisine is among the World Cuisine.

21

Learning Outcomes:

1 To be able to Indicate the basic charecteristics of world cuisine ; 2 To be able to create cuisine culture as a touristic product ; 3 To enable Turkish cuisine to serve for tourism ; 4 To enable the students to indicate that Turkish cuisine has Special recipes ; 5 T o be able to exemplify the industrial cuisine applications ; 6 To be able to indicate meal cooking specifications of a certain meals of main cuisines ; 7 To be able to indicate meal service specifications of a certain meals of main cuisines ; 8 To be able to indicate food preservation specifications of a certain meals of main cuisines ;

22	Course Content:

Week	Theoretical	Practical
1	Definition of cuisine ,food and beverage,and cultural dimension and functions of food and beverage	Definition of cuisine ,food and beverage,and cultural dimension and functions of food and beverage
2	Cuisine culture; Arabic,Persian Indian cuisines	Cuisine culture; Arabic,Persian Indian cuisines
3	Cuisine culture; Chinese cuisine and Turkish cuisine	Cuisine culture; Chinese cuisine and Turkish cuisine
4	Cuisine culture American Cuisine French Cuisine, English Cuisine	Cuisine culture American Cuisine French Cuisine, English Cuisine
5	Central Asia –Ottoman and modern day cuisine	Central Asia –Ottoman and modern day cuisine
6	Industrial cuisines , functions , missions and job definitions	Industrial cuisines , functions , missions and job definitions
7	Parts of industrial cuisine	Parts of industrial cuisine
8	Mid-term exam and course review	Observing shortcomings in applications
9	Industrial cuisine applications	Industrial cuisine applications
10	Drinks :Tea and coffee	Drinks :Tea and coffee
11	Drinks : Wine	Drinks : Wine
12	Drinks : Wine Cuisine –Nutrition Hygiene	Drinks : Wine Cuisine –Nutrition Hygiene
13	HACCP applications	HACCP applications
14	Marketing Turkish Cuisine	Marketing Turkish Cuisine

23	Textbooks, References and/or Other Materials:	Maviş, Fermani (2003), Endüstriyel Yiyecek Üretimi, Detaya Yayıncılık. Gökdemir, Ayhan (2005), Mutfak Hizmetleri Yönetimi, Detay yayıncılık. Boudan C. (2006), Mutfak Savaşı: Damak Zevkinin Jeopolitiği, Ayrıntı Yayınları. Belge, Murat (2001), Tarih Boyunca Yemek Kültürü, İletişim Yayınları
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	14	2	28
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	0	0	0
Final Exams	1	12	12
Total WorkLoad			92
Total workload/ 30 hr			3,07
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 5 5 5 5 5 5 3 5 4 5 5 4 LO2 4 4 5 5 5 5 5 4 3 4 4 4 LO3 5 5 5 5 5 5 4 4 4 4 4 4 LO4 5 5 5 5 5 5 5 5 5 5 5 4 LO5 5 5 5 5 5 5 5 5 1 5 5 5 LO6 5 5 5 5 5 5 5 5 5 5 5 4 LO7 3 3 3 3 3 3 4 4 4 5 5 5 LO8 3 3 3 3 2 3 3 5 4 5 5 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High