Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
ITO0013		TURKISH AND WORLD CUISINE	2/0/0	DE	Turkish	2

Course Goals	By creating an understanding of culinary culture in the context of examples from world cuisines, we have developed a flow through marketing Turkish cuisine as a tourist product in this frame.
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)	ÖĞR.GÖR. DR. NECMETTİN ÖZGEN
Course Assistant(s)
Schedule	The course is not offered this semester.
Office Hour(s)
Teaching Methods and Techniques	-
Principle Sources	-
Other Sources	-

Course Schedules
Week	Contents	Learning Methods
1. Week	Food and culture	Visual and Audio Lecture. Question Answer Method
2. Week	Historical development of kitchen	Visual and Audio Lecture. Question Answer Method
3. Week	Turkish cuisine	Visual and Audio Lecture. Question Answer Method
4. Week	Turkish traditional foods and health interaction	Visual and Audio Lecture. Question Answer Method
5. Week	World Kitchen	Visual and Audio Lecture. Question Answer Method
6. Week	Asian continental cuisines - East and West Asian countries	Visual and Audio Lecture. Question Answer Method
7. Week	Asian continental cuisines - Southern and northern Asian countries	Visual and Audio Lecture. Question Answer Method
8. Week	Midterm
9. Week	European continental cuisines - Eastern Europe	Visual and Audio Lecture. Question Answer Method
10. Week	European continental cuisines - Other European countries	Visual and Audio Lecture. Question Answer Method
11. Week	American continental cuisine	Visual and Audio Lecture. Question Answer Method
12. Week	African continental cuisine	Visual and Audio Lecture. Question Answer Method
13. Week	Drinks and culture	Visual and Audio Lecture. Question Answer Method
14. Week	Drinks and culture	Visual and Audio Lecture. Question Answer Method
15. Week
16. Week
17. Week

Assessments
Evaluation tools	Quantity	Weight(%)
Midterm(s)	1	40
Final Exam	1	60

Program Outcomes PO-1 Communicating with the Guest PO-2 Making Accommodation Services in Professional Foreign Language and Providing Information to Guests. PO-3 Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management PO-4 Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy PO-5 Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations PO-6 Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry PO-7 Preparing the floor for floor services, floor control, cleaning services in housekeeping PO-8 Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions PO-9 Understanding Marketing in Tourism PO-10 Applying Quality Management Systems, Developing Yourself Using IT Facilities PO-11 First aid to the patient / injured in emergencies

Learning Outcomes LO-1 To develop the basic features of Turkish cuisine LO-2 To develop the basic features of world cuisine LO-3 Creation of kitchen culture LO-4 To exemplify industrial kitchens LO-5 To master cooking and presentation methods

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11
LO 1
LO 2
LO 3
LO 4
LO 5