Learning the cultures of countries, cultural differences, effects of cultures on kitchens, historical development of culinary cultures and recognition of local foods, examining effects of international cuisines on health.
Prerequisite(s)
Attendance
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
Schedule
Tuesday, 3-5PM, CB-01-01
Office Hour(s)
Wednesday, 9AM-3PM, HSF, Floor 2
Teaching Methods and Techniques
Virtual class, synchronous lesson
Principle Sources
Lecture notes
Other Sources
MacVeigh J. (Ed: Garza D), (2009). International cuisine, Clifton Park, NY, USA.
Anadolu Üniversitesi, Açıköğretim yayını, No: 2171, Dünya Mutfakları I
Anadolu Üniversitesi, Açıköğretim yayını, No: 2247, Dünya Mutfakları II
Course Schedules
Week
Contents
Learning Methods
1. Week
The origins of Anatolian cuisine culture and Turkish cuisine
Oral presentation, question-answer
2. Week
French cuisine and Italian cuisine
Oral presentation, question-answer
3. Week
Spanish cuisine
Oral presentation, question-answer
4. Week
British and Balkan cuisine
Oral presentation, question-answer
5. Week
Scandinavian and Russian cuisine
Oral presentation, question-answer
6. Week
Central, North, South American and Mexican cuisine
Oral presentation, question-answer
7. Week
Chinese cuisine, Japanese cuisine
Oral presentation, question-answer
8. Week
Midterm
Midterm
9. Week
Indian cuisine
Oral presentation, question-answer
10. Week
Korean cuisine
Oral presentation, question-answer
11. Week
Malaysian, Indonesian, Thai and Vietnamese Cuisine
Oral presentation, question-answer
12. Week
Middle Eastern and African cuisine
Oral presentation, question-answer
13. Week
Other Asian Cuisine (Central Asia, Iran, Afghanistan, Pakistan)
Oral presentation, question-answer
14. Week
Other Asian Cuisine (Central Asia, Iran, Afghanistan, Pakistan)
Oral presentation, question-answer
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
20
Homework / Term Projects / Presentations
1
20
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Gains knowledge and skills about culture and food relations.
LO-2
Gains knowledge and skills about food cultures according to the countries.
LO-3
Gain knowledge and skills about knowing the characteristics of different country kitchens.
