Graduate Education Institute · Nutrition and Dietetics · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Serap ANDAÇ
Course Objective
The aim of the course is to teach students the basic characteristics of the world's major cuisines and to provide them with knowledge and skills on the preparation of popular country-specific dishes.
Course Content
The content of this course consists of the cultural foundations of major cuisines in the world, their basic characteristics, main food preparation and cooking techniques, main nutrients used in food preparation, main sauces, spices and garnishes, main tools and equipment, main hot and cold dishes, salads and dessert and cake examples.
Course Learning Outcomes
- Gain knowledge and skills to recognize the characteristics of different country kitchens
- Students will be able to recognize world-specific cuisine.
- Students will be able to learn how to prepare and cook cooked foods that are unique to world cuisines.
- Gain knowledge and skills about culture and food relationship
- Students will be able to develop world-specific cuisine on special occasions
- Ülkelere göre yemek kültürleri konusunda bilgi ve beceri kazanacaklardır
Core Area Distribution
(42) Life Sciences%70 (72) Health%30
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticeGroup StudyBrain StormingSelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 5 | 80 |
| Midterm | 1 | 10 | 10 |
| Quiz | 1 | 20 | 20 |
| Assignment | 2 | 10 | 20 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 10 | 10 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food and culture | Konu ile ilgili makale ve kitap taraması yapılması |
| 2 | Historical development | Konu ile ilgili makale ve kitap taraması yapılması |
| 3 | Turkish cuisine | Konu ile ilgili makale ve kitap taraması yapılması |
| 4 | Turkish cuisine | Konu ile ilgili makale ve kitap taraması yapılması |
| 5 | Turkish cuisine | Konu ile ilgili makale ve kitap taraması yapılması |
| 6 | Turkish traditional foods and health interaction | Konu ile ilgili makale ve kitap taraması yapılması |
| 7 | Turkish traditional foods and health interaction | Konu ile ilgili makale ve kitap taraması yapılması |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Asian continental cuisines - East and West Asian countries | Konu ile ilgili makale ve kitap taraması yapılması |
| 10 | Asia Pacific countries cuisines- South and North Asia countries | Konu ile ilgili makale ve kitap taraması yapılması |
| 11 | European continental cuisines - Eastern Europe | Konu ile ilgili makale ve kitap taraması yapılması |
| 12 | European continental cuisines - Other European countries | Konu ile ilgili makale ve kitap taraması yapılması |
| 13 | American continental cuisine | Konu ile ilgili makale ve kitap taraması yapılması |
| 14 | African continental cuisine | Konu ile ilgili makale ve kitap taraması yapılması |
| 15 | Drinks and culture | Konu ile ilgili makale ve kitap taraması yapılması |
| 16 | Final Sınavı | Final Sınavı |