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. BİLGE GÖKIRMAK
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	gbilge@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

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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 cuisine applications
7	Parts of industrial cuisine	Drinks : Wine Cuisine –Nutrition Hygiene
8	Mid-term exam and course review	HACCP applications
9	Industrial cuisine applications
10	Drinks :Tea and coffee
11	Drinks : Wine
12	Drinks : Wine Cuisine –Nutrition Hygiene
13	HACCP applications
14	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
Information

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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	6	5	30
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	8	8
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			90
Total workload/ 30 hr			3
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 1 1 1 1 2 1 1 0 1 0 0 4 LO2 1 1 1 1 1 1 1 0 1 0 0 4 LO3 2 2 1 1 1 1 1 0 1 0 0 4 LO4 1 2 1 1 1 1 1 0 1 0 0 4 LO5 1 1 1 1 1 1 1 0 1 0 0 4 LO6 1 1 1 1 1 1 1 0 1 0 0 4 LO7 1 1 1 1 1 1 1 0 1 0 0 4 LO8 1 1 1 1 1 1 1 0 1 0 0 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High