Undergraduate
Faculty of Health Sciences
Nutrition and Dietetics
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World Culinary Cultures

Course CodeSemester Course Name LE/RC/LA Course Type Language of Instruction ECTS
BES0003 World Culinary Cultures 2/0/0 EL Turkish 2
Course Goals
Student learns the cultures of countries, cultural differences, the impact of cultures on kitchens, recognizes the historical development of culinary cultures and local foods, examines the effects of international cuisine on health.
Prerequisite(s) -
Corequisite(s) -
Special Requisite(s) -
Instructor(s)
Course Assistant(s)
Schedule This course is not offered in this academic year.
Office Hour(s)
Teaching Methods and Techniques
Virtual classroom, 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 Origins of Anatolian culinary culture and Turkish cuisine Lecture Question-Answer Discussion
2. Week French cuisine Lecture Question-Answer Discussion
3. Week Spanish cuisine Lecture Question-Answer Discussion
4. Week British and Balkan cuisine Lecture Question-Answer Discussion
5. Week Scandinavian and Russian cuisine Lecture Question-Answer Discussion
6. Week Middle, North, South American and Mexican cuisine Lecture Question-Answer Discussion
7. Week Chinese cuisine, Japanese cuisine Lecture Question-Answer Discussion
8. Week Midterm exam
9. Week Indian cuisine Lecture Question-Answer Discussion
10. Week Korean cuisine Lecture Question-Answer Discussion
11. Week Malaysian, Indonesian, Thai and Vietnamese Cuisine Lecture Question-Answer Discussion
12. Week Middle Eastern and African cuisine Lecture Question-Answer Discussion
13. Week Other Asian Cuisine (Central Asian, Iranian, Afghan, Pakistani) Lecture Question-Answer Discussion
14. Week Italian cuisine Lecture Question-Answer Discussion
15. Week Final exam
16. Week Final exam
17. Week Final exam
Assessments
Evaluation tools Quantity Weight(%)
Project(s) 1 40
Final Exam 1 60