WORLD CUISINE
- Course
- BESD211 - WORLD CUISINE
- Department
- Nutrition and Dietetics - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 2
- ECTS
- 5
- T+P+L
- 2 + 0 + 0
- Course Coordinator(s)
- Dr. Inst. Cemaliye SÜT KURT
- Prerequisite
- -
Course Description
The world's different countries and cultures and cuisines to be familiar with local dishes, China, Japan, Mexico, France, the Middle East, India, study international cuisine of its effects on health, such as the Mediterranean. Food and culture, historical development of Cuisine, Turkish Cuisine, Turkish traditional foods and health interaction, Asia countries mutfakları- East and West Asian countries, Asia countries mutfakları- South and North Asian countries, Europe countries mutfakları- Eastern Europe, Europe countries mutfakları- other countries in Europe, the Americas cuisine African continent kitchen, Beverages and culture.
WORLD CUISINE
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Dünya mutfaklarına giriş |
| Week 2 | Asya kıtası ülkeleri mutfakları: Batı, Güney ve Ortadoğu mutfakları |
| Week 3 | Çin, Japonya, Kore, Hindistan mutfakları |
| Week 4 | Afgan, Tayland, Singapur, Kazakistan, Özbekistan, Rus mutfakları |
| Week 5 | Amerikan kıtası ülkeleri mutfakları |
| Week 6 | ABD, Meksika ve Arjantin mutfakları |
| Week 7 | Brezilya,venezuella ve Kolombiya mutfakları |
| Week 8 | Ara sınav |
| Week 9 | Afrika kıtası ülkeleri mutfakları: Güney Afrika Cumhuriyeti |
| Week 10 | Fas, Cezayir ve Mısır mutfağı vb. |
| Week 11 | Avrupa kıtası ülkeleri mutfakları: Fransız mutfağı, İtalyan mutfağı, İsveç |
| Week 12 | İspanyol, Macaristan, Polonya ve Yunan mutfakları |
| Week 13 | Sırp, Avusturya, Almanya,Romanya ve Çek mutfakları |
| Week 14 | Diğer ülke mutfakları |
| Week 15 | Finaller |
Reference Books & Course Materials
- 01 Beslenme Antropolojisi (Editörler; Acar Tek N, Sürücüoğlu, M.S).Hedef CS Basın Yayın Müh. ve Dan. Hiz. Tic.A.Ş.. Matsa Basımevi. 2019, Ankara.
- 02 Dünya Mutfakları I (Editör Doç.Dr. Hakan YILMAZ ANADOLU). T.C. ANADOLU ÜNİVERSİTESİ YAYINI NO: 3309 AÇIKÖĞRETİM FAKÜLTESİ YAYINI NO: 2171, 2016, Eskişehir.
- 03 Dünyanın 7 Kıtasında Sokak Lezzetleri: (Editörler: Günseli GÜÇLÜTÜRK BARAN Mehmet Anıl KÜÇÜKYAMAN). Akademisyen Kitabevi A.Ş. 2022, Ankara.
- 04 Türk Mutfağı (Editörler; Şanlıer N, Sürücüoğlu, MS). Hedef CS Basın Yayın Müh. ve Dan. Hiz. Tic.A.Ş.. Matsa Basımevi. 2019, Ankara.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 Has the theoretical and applied knowledge required by the dietitian profession
- P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
- P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
- P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
- P05 Uses information technologies and specific technological equipment to the field effectively
- P06 Maintains personal and professional development with the awareness of lifelong learning.
- P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
- P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
- P09 Acts in accordance with quality management processes.
- P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
- P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.
Po-Lo Matrix
The PO-LO matrix has not been populated yet.