ECTS - International Cuisines
International Cuisines (TOUR419) Course Detail
Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
---|---|---|---|---|---|---|---|
International Cuisines | TOUR419 | Elective Courses | 3 | 0 | 0 | 3 | 6 |
Pre-requisite Course(s) |
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N/A |
Course Language | English |
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Course Type | Elective Courses |
Course Level | Bachelor’s Degree (First Cycle) |
Mode of Delivery | Face To Face |
Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice. |
Course Lecturer(s) |
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Course Objectives | The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. |
Course Learning Outcomes |
The students who succeeded in this course;
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Course Content | Students will learn about safety and sanitation, nutritional analysis, menu planning and principles of cookery, through the study , preparation and serving of foods from a variety of cultures and cuisines |
Weekly Subjects and Releated Preparation Studies
Week | Subjects | Preparation |
---|---|---|
1 | Basic concepts | Chapter 1 |
2 | International Cuisine varieties | Chapter 2 |
3 | Features of French Cuisine and food groups | Chapter 3 |
4 | French Cuisine, sample applications | Chapter 4 |
5 | Features of South American Cuisine (Mexico-Brazil) and food groups | Chapter 5 |
6 | South American Cuisine (Mexico-Brazil), sample applications | Chapter 6 |
7 | Mid-Term | Mid-Term |
8 | Features of Chinese Cuisine and food groups | Chapter 7 |
9 | Chinese Cuisine sample applications | Chapter 8 |
10 | Features of Indian Cuisine and food groups | Chapter 9 |
11 | Indian Cuisine sample applications | Chapter 10 |
12 | Features of Italian Cuisine and food groups | Chapter 11 |
13 | Italian Cuisine sample applications | Chapter 12 |
14 | Features of Far East Cuisine and food groups | Chapter 13 |
15 | Review | Review |
16 | Review | Review |
Sources
Course Book | 1. Jeremy, Maceigh.(2009) International Cuisine,1 st Ed. Cengage learning, New York. |
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Evaluation System
Requirements | Number | Percentage of Grade |
---|---|---|
Attendance/Participation | 1 | 20 |
Laboratory | - | - |
Application | - | - |
Field Work | - | - |
Special Course Internship | - | - |
Quizzes/Studio Critics | - | - |
Homework Assignments | - | - |
Presentation | - | - |
Project | - | - |
Report | - | - |
Seminar | - | - |
Midterms Exams/Midterms Jury | 1 | 35 |
Final Exam/Final Jury | 1 | 45 |
Toplam | 3 | 100 |
Percentage of Semester Work | 55 |
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Percentage of Final Work | 45 |
Total | 100 |
Course Category
Core Courses | |
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Major Area Courses | |
Supportive Courses | X |
Media and Managment Skills Courses | |
Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
# | Program Qualifications / Competencies | Level of Contribution | ||||
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | ||
1 | The skills of understanding, explaining, and using the fundamental concepts of tourism management | X | ||||
2 | Analyzing and designing management techniques and practices in tourism organizations | X | ||||
3 | Understanding the planning, organizing, executing, coordinating and control functions of tourism management, along with explanation and implementation of them | X | ||||
4 | Understanding the strategic, tactical and operational dimensions of the tourism management | X | ||||
5 | Ability to use the modern techniques and technological devices of tourism industry | X | ||||
6 | Improving the ability to effectively implement the knowledge and skills in alternative tourism areas | X | ||||
7 | Concentrating practice along with theoretical frame of tourism management | X | ||||
8 | Developing the skills of communication | X | ||||
9 | Understanding the trends in the tourism industry | X | ||||
10 | Having the quality consciousness in the tourism industry | X | ||||
11 | Adopting work ethic and social responsibility in the tourism industry | X | ||||
12 | Ability to effectively implement the business knowledge and skills in at least one of the following fields: service, marketing, finance, human resources and accounting in tourism management | X |
ECTS/Workload Table
Activities | Number | Duration (Hours) | Total Workload |
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Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 5 | 80 |
Laboratory | |||
Application | |||
Special Course Internship | |||
Field Work | |||
Study Hours Out of Class | 16 | 4 | 64 |
Presentation/Seminar Prepration | |||
Project | |||
Report | |||
Homework Assignments | 2 | 5 | 10 |
Quizzes/Studio Critics | |||
Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
Total Workload | 179 |