PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ASC 242	WORLD KITCHEN WITH	4 + 2	4th Semester	8

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	In this course; exploring the world of culinary preparation of dishes from the kitchen, the design of new food recipes and execution of activities related to professional development is aimed to gain competencies
Course Content	Ottoman Palace Cuisine Food for Fish, Far East and Asian Cuisine investigate the culture, Mediterranean Cuisine investigate the culture, the Middle East and North Africa Kitchen investigate the Culture, European Cuisine investigate the culture, Overseas Countries Kitchen investigate the culture, religious beliefs, customs and food by Number To prepare, New Food Recipes draft, the activities related to professional development to play
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Ottoman Palace Cuisine Ottoman Palace Cuisine Dishes
2	Ottoman Palace Cuisine Ottoman Palace Cuisine Dishes
3	Far East / Asian Cuisine
4	Appropriate Food for the Far East and Asia Culinary
5	Mediterranean Cuisine
6	Mediterranean Cuisine
7	Mediterranean Cuisine
8	American Cuisine
9	Central and North African cuisine
10	Central and North African cuisine
11	European Cuisine
12	Overseas Overseas Cuisine Cuisine Food cooking
13	Proper Food Preparation Proper Food Preparation Christians to Islam Religious
14	Proper Food Preparation Food Preparation Proper Jewish Religious Other Religions

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	6	84
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Assignments	1	4	4
Mid-terms	1	8	8
Final examination	1	8	8
Presentation / Seminar Preparation	1	6	6
Report / Project	14	1	14
Quiz	14	1	14
Practice Professional Skills (Student)	14	2	28
Internet Searching/ Library Study	14	1	14
Total Work Load ECTS Credit of the Course			208 8

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ASC 242	WORLD KITCHEN WITH	4 + 2	2	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SİNEM TÜRK ASLAN	sturk@pau.edu.tr		TMYO A0105 TMYO B0003 TMYO B0004	%80

Goals		In this course; exploring the world of culinary preparation of dishes from the kitchen, the design of new food recipes and execution of activities related to professional development is aimed to gain competencies
Content		Ottoman Palace Cuisine Food for Fish, Far East and Asian Cuisine investigate the culture, Mediterranean Cuisine investigate the culture, the Middle East and North Africa Kitchen investigate the Culture, European Cuisine investigate the culture, Overseas Countries Kitchen investigate the culture, religious beliefs, customs and food by Number To prepare, New Food Recipes draft, the activities related to professional development to play

Topics

Weeks	Topics
1	Ottoman Cuisine
2	Practice: Ottoman Cuisine Recipes
3	French Cuisine
4	Practice: French Cuisine Recipes
5	Italian Cuisine
6	Practice: Italian Cuisine Recipes
7	Spain Cuisne
8	Practice: Spain Cuisine Recipes
9	China and Japan Cuisine
10	Practice: China and Japan Cuisine Recipes
11	Mexican Cuisine
12	Practice: Mexican Cuisine Recipes
13	India Cuisine
14	Practice: Indian Cuisine Recipes

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	20	Midterm Exam
Field/Clinic/Laboratory Practices	30	Field/Clinic/Laboratory Practices

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student