DEPARTMENT OF ELECTRICAL-ELECTRONICS ENGINEERING Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

MUDU 143

Ders İsmi:

World Cuisines

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Uygulama	Labs	ECTS
2	0	0	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Üniversite Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi GÜLŞEN ÖZDURAN

Course Lecturer(s):

Dr.Öğr.Üyesi GÜLŞEN ÖZDURAN

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To introduce the characteristic features of world cuisines, to gain the ability to prepare foods from world cuisines, to give theoretical knowledge about the foods available in international cuisines.
Course Content:	World Culinary Culture includes information and applications about French Cuisine, Italian Cuisine, Spanish Cuisine, British and Balkan Cuisine, Scandinavian and Russian Cuisine, Central and North American Cuisine, South American Countries Cuisine, African Cuisine and Middle Eastern Cuisine.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Analyzes the historical, sociological, and anthropological relationship between culture and food.
2) Explains the effects of geography, climate, religion, economy, migration, and trade routes on the formation of world culinary culture.
3) Identifies the fundamental characteristics of different national cuisines.
4) Compares the fundamental characteristics, cooking techniques, and gastronomic approaches of French, Italian, Spanish, British, and Scandinavian cuisines.
5) Compares the fundamental characteristics, cooking techniques, and gastronomic approaches of Balkan and Russian cuisines.
6) Compares the fundamental characteristics, cooking techniques, and gastronomic approaches of Central, North, and South American cuisines.
7) Compares the fundamental characteristics, cooking techniques, and gastronomic approaches of African cuisine.
8) Compares the fundamental characteristics, cooking techniques, and gastronomic approaches of Middle Eastern cuisine.
9) Recognizes traditional dishes specific to world cuisines and uses gastronomic terminology accurately.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Course introduction and information about the functioning	1 & 2 & 3 & 4
2)	World Cuisine Culture	1 & 2 & 3 & 4
3)	French Cuisine	1 & 2 & 3 & 4
4)	Italian Cuisine	1 & 2 & 3 & 4
5)	Spanish Cuisine	1 & 2 & 3 & 4
6)	British Cuisine	1 & 2 & 3 & 4
7)	Scandinavian Cuisine	1 & 2 & 3 & 4
8)	MIDTERM EXAM
9)	Balkan Cuisine	1 & 2 & 3 & 4
10)	Russian Cuisine	1 & 2 & 3 & 4
11)	Central and North American Cuisine	1 & 2 & 3 & 4
12)	South American Cuisine	1 & 2 & 3 & 4
13)	African Cuisine / Middle Eastern Cuisine	1 & 2 & 3 & 4
14)	Middle Eastern Cuisine	1 & 2 & 3 & 4

Sources

Course Notes / Textbooks:

1-MacVeigh J. (Ed: Garza D), (2009). International cuisine, Clifton Park, NY, USA.
2-Anadolu Üniversitesi, Açıköğretim yayını, No: 2171, Dünya Mutfakları I
3-Anadolu Üniversitesi, Açıköğretim yayını, No: 2247, Dünya Mutfakları II
4- Şahin Perçin, N. (Ed.). (2022). Dünya mutfak kültürleri. BETA Basım Yayım. (Farklı ülkelerin tarihsel ve kültürel bağlamda mutfaklarını kapsamlı şekilde ele alan eser)

References:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7	8	9
Program Outcomes
1) 1-Knowledge by conducting scientific research in the field of engineering reaches broadly and deeply, evaluates and interprets information and applies them. 2-Up-to-date techniques and methods applied in engineering and their has a comprehensive knowledge of constraints. 3-Using limited or incomplete data to obtain information with scientific methods completes and applies; integrates knowledge from different disciplines. 4-To be aware of the new and developing practices of his/her profession, study and learn from them as needed
2) 1-Using limited or incomplete data to obtain information using scientific methods completes and applies; integrates knowledge from different disciplines. 2-Figures engineering problems and develops methods to solve them and applies innovative methods in solutions. 3-Develops new and/or original ideas and methods; develops systems, parts or develops innovative solutions in process design. 4-Designs analytical, modeling and experimental based research and apply; solve the complex situations encountered in this process and Comments.
3) 1-Lead in multi-disciplinary teams, in complex situations develops solution approaches and takes responsibility. 2-Knowledge by conducting scientific research in the field of engineering reaches broadly and deeply, evaluates and interprets information and applies them. 3-Using limited or incomplete data, using scientific methods to obtain information. completes and applies; integrates knowledge from different disciplines. 4-Figures engineering problems and develops methods to solve them and applies innovative methods in solutions. 5-Develops new and/or original ideas and methods; develops systems, parts or develops innovative solutions in process design. 6-Designs analytical, modeling and experimental based research and apply; solve the complex situations encountered in this process and Comments.
4) 1-Aware of new and emerging applications of his/her profession; examines and learns them when necessary. 2-Uses limited or incomplete data and uses scientific methods to obtain information. completes and applies; integrates knowledge from different disciplines. 3-Figures engineering problems and develops methods to solve them. and applies innovative methods in solutions. 4-Develops new and/or original ideas and methods; develops systems, parts or develops innovative solutions in process designs.
5) 1- During the stages of data collection, interpretation, announcement and social, scientific and ethical values in all professional activities observes. 2-Using limited or incomplete data and using scientific methods completes and applies; integrates knowledge from different disciplines. 3-Lead in multidisciplinary teams, in complex situations Develops solution approaches and takes responsibility. 4-To be able to analyze the processes and results of his/her studies in the field or outside the field. systematically and clearly written in national and international settings or verbally transmitted
6) 1-The process and results of his/her work in the field or outside the field systematically and clearly written in national and international settings or verbally. 2-To be able to analyze the social and environmental dimensions of engineering applications. describes. 3-Has knowledge by conducting scientific research in the field of engineering. reaches broadly and deeply, evaluates information, interprets and applies. 4-Uses limited or incomplete data and uses scientific methods to obtain information. completes and applies; integrates the knowledge of different disciplines. 5-Figures engineering problems and develops methods to solve them. and applies innovative methods in solutions. 6-Up-to-date techniques and methods applied in engineering and their have comprehensive knowledge about constraints. 7-Design analytical, modeling and experimental based research and apply; solve the complex situations encountered in this process and Comments.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 50
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	1	14
Midterms	1	20	20
Final	1	30	30
Total Workload			92