Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INTERNATIONAL GASTRONOMY TERMINOLOGY | GMS2111426 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Banu ÖZDEN |
Assistant(s) | |
Aim | To teach students English culinary terminology of standard knife skills, cooking techniques used around the world, English terms of ingredients and kitchen equipment as well as different culinary cultures of the world and their specific culinary terminology including techniques, ingredients and names of popular dishes in their own language to ensure that they have a solid international gastronomy foundation |
Course Content | This course contains; Taste and texture terminology ,Knives and knife skills ,Cuts of meat, fish and seafood terminology and techniques ,Kitchen equipmen and smallwares used in the kitchen,Cooking techniques ,General culinary terminology ,France and Italian Cuisine ,Spanish cuisine ,Thai Cuisine ,Chinese Cuisine ,Indian Cuisine,Japanese Cuisine ,Mexico and other South American cuisines,Scandinaviand (Nordic) cuisines . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Can understand the international gastronomy terminology. | 1, 10, 16, 9 | A |
Can identify the culinary culturs of other countries. | 9 | A, E |
Obtain useful information to use in their Professional lives. | 1, 19, 9 | A |
Can discuss the use of ingredients in different countries. | 1, 10, 16, 19, 9 | A |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Taste and texture terminology | |
2 | Knives and knife skills | |
3 | Cuts of meat, fish and seafood terminology and techniques | |
4 | Kitchen equipmen and smallwares used in the kitchen | |
5 | Cooking techniques | |
6 | General culinary terminology | |
7 | France and Italian Cuisine | |
8 | Spanish cuisine | |
9 | Thai Cuisine | |
10 | Chinese Cuisine | |
11 | Indian Cuisine | |
12 | Japanese Cuisine | |
13 | Mexico and other South American cuisines | |
14 | Scandinaviand (Nordic) cuisines | |
Resources |
To be distributed by the lecturer |
Food Cultures of the World Encyclopedia, Ken Albala |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | X | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | X | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | X | |
14 | | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 6 | 2 | 12 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 4 | 2 | 8 |
General Exam | 5 | 3 | 15 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 77 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30) | 3 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INTERNATIONAL GASTRONOMY TERMINOLOGY | GMS2111426 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Banu ÖZDEN |
Assistant(s) | |
Aim | To teach students English culinary terminology of standard knife skills, cooking techniques used around the world, English terms of ingredients and kitchen equipment as well as different culinary cultures of the world and their specific culinary terminology including techniques, ingredients and names of popular dishes in their own language to ensure that they have a solid international gastronomy foundation |
Course Content | This course contains; Taste and texture terminology ,Knives and knife skills ,Cuts of meat, fish and seafood terminology and techniques ,Kitchen equipmen and smallwares used in the kitchen,Cooking techniques ,General culinary terminology ,France and Italian Cuisine ,Spanish cuisine ,Thai Cuisine ,Chinese Cuisine ,Indian Cuisine,Japanese Cuisine ,Mexico and other South American cuisines,Scandinaviand (Nordic) cuisines . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Can understand the international gastronomy terminology. | 1, 10, 16, 9 | A |
Can identify the culinary culturs of other countries. | 9 | A, E |
Obtain useful information to use in their Professional lives. | 1, 19, 9 | A |
Can discuss the use of ingredients in different countries. | 1, 10, 16, 19, 9 | A |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Taste and texture terminology | |
2 | Knives and knife skills | |
3 | Cuts of meat, fish and seafood terminology and techniques | |
4 | Kitchen equipmen and smallwares used in the kitchen | |
5 | Cooking techniques | |
6 | General culinary terminology | |
7 | France and Italian Cuisine | |
8 | Spanish cuisine | |
9 | Thai Cuisine | |
10 | Chinese Cuisine | |
11 | Indian Cuisine | |
12 | Japanese Cuisine | |
13 | Mexico and other South American cuisines | |
14 | Scandinaviand (Nordic) cuisines | |
Resources |
To be distributed by the lecturer |
Food Cultures of the World Encyclopedia, Ken Albala |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | X | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | X | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | X | |
14 | | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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