SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
50721METOZ-ASC0213	World Cuisine Applications II	2	Fall	1	3	3	5

Course Type :	Compulsory
Cycle:	Associate      TQF-HE:5. Master`s Degree      QF-EHEA:Short Cycle      EQF-LLL:5. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	E-Learning
Name of Coordinator:	Instructor İSMET KUTAY SIRIKLI
Dersin Öğretim Eleman(lar)ı:
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

Introducing the promotion of world cuisines, introducing, preparing, preparing, designing new recipes of these cuisines by researching world cuisine research and gaining the ability to carry out other activities. In addition, menus belonging to world cuisines will be presented in accordance with nutritional principles and to be acquired in their presentation categories.

Course Content:

This course is a basic introduction to world cuisine, and the materials used in world local cuisines and applications to develop food preparation skills with these ingredients are taught. It is aimed for students to prepare recipes compatible with historical and cultural elements unique to world cuisines and to learn the food presentation. The effects of political, economic and social change and development in the world geography on the cuisine culture are examined.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) • To be able to interpret, evaluate and decide on visual, sensory and nutritional elements related to food production and presentation,

2) • Knows the effects of gastronomy on culture and society and makes evaluations related to this,

Skills (Describe as Cognitive and/or Practical Skills.)

1) • Uses the theoretical and applied knowledge acquired in the field.

2) • Performs best practices in occupational health and safety, food hygiene and safety and general business practice in the field,

3) • Takes responsibility individually and as a group member to solve unforeseen complex problems encountered in practice in the field,

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
12)
13)
14)

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:
References:

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

(The matrix below shows how the course learning outcomes (CLOs) associates with programme learning outcomes (both KPLOs & SPLOs) and, if exist, the level of quantitative contribution to them.)

Relationship Between CLOs & PLOs

(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )

CLOs/PLOs	KPLO 1					KPLO 2		KPLO 3		KPLO 4				KPLO 5
	1	2	3	4	5	1	2	1	2	1	2	3	4	1	2	3	4	5	6	7	8	9
CLO1
CLO2
CLO3
CLO4
CLO5

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	It has basic knowledge required by culinary art.
	1.1 Has knowledge about the theories, facts, concepts and principles related to the field.
	1.2 Have basic knowledge and background on basic cooking and service techniques.
	1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.
	1.4 Learn important principles about domestic and foreign kitchens.
	1.5 Knows the basic principles of certain cuisines of the country and the world.
2)	to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes.
	2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.
	2.2 Have basic knowledge about management of food and beverage companies and organizations.
3)	To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies.
	3.1 It prepares the food and beverage demands of the guests in the institution where it works.
	3.2 Applies sanitation and safety rules in the kitchen.
4)	For a half-year, it applies theoretical knowledge that it learns in business life
	4.1 Experience all processes in business life.
	4.2 It takes part in activities related to the field of education in a company operating in its field.
	4.3 Compares theoretical knowledge with practice.
	4.4 They compile the knowledge and experience gained in the field.
5)	S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field.
	5.1 Acquires competency of analyzing and solving the problems.
	5.2 Has ethical and social responsibility awareness.
	5.3 Takes responsibility as a team member in the works and transactions related to the field.
	5.4 He is aware of written, verbal communication and interaction.
	5.5 It follows the developments in advanced technologies and digital transformation.
	5.6 Gains awareness of lifelong learning.
	5.7 Has awareness of citizenship competence.
	5.8 Evaluates the developments in the field with an entrepreneurial understanding.
	5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Case Study
Problem Solving
Demonstration
Views
Laboratory
Reading
Homework
Project Preparation
Thesis Preparation
Peer Education
Seminar
Technical Visit
Course Conference
Brain Storming
Questions Answers
Individual and Group Work
Role Playing-Animation-Improvisation
Active Participation in Class

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Presentation
Final Exam
Quiz
Report Evaluation
Homework Evaluation
Oral Exam
Thesis Defense
Jury Evaluation
Practice Exam
Evaluation of Implementation Training in the Workplace
Active Participation in Class
Participation in Discussions

Relationship Between CLOs & Teaching-Learning, Assesment-Evaluation Methods of the Course

(The matrix below shows the teaching-learning and assessment-evaluation methods designated for the course unit in relation to the course learning outcomes.)

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	2	% 20.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE