ECTS - International Cuisines
International Cuisines (TOUR419) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| International Cuisines | TOUR419 | 3 | 0 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | N/A |
| 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) |
|
| 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;
|
| 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. |
|---|
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 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | |
|---|---|
| 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 |
|---|---|---|---|
| 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 | ||