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Course Code: 
DENT 122
Course Type: 
Elective
P: 
1
Lab: 
1
Credits: 
1,5
ECTS: 
2
Course Language: 
English
Course Objectives: 
The purpose of this course is to describe the effects of the culinary culture on dental health. Food habits are one of the most complex aspects of human behavior. Food acceptance is a complex reaction, the likes and dislikes of the individual with respect to food move in a big framework. Culinary culture is one of the factors in this frame.
Course Content: 

Culinary culture, factors affecting cuisine culture, examination of different examples of these factors according to geography.

Course Methodology: 
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Course Evaluation Methods: 
A: Testing, B: Homework, C: Presentation

Vertical Tabs

Course Learning Outcomes

 

Learning Outcomes  Program Learning Outcomes Teaching Methods  Assessment Methods 
Learns how the culinary culture has changed and shaped in the climate, geography and culture. 1,2,3 1,2,3 A
Learns what culinary culture is and learns the relationship between the field of dentistry and cuisine culture. 1,2,3 1,2,3 A
Learns examples of culinary cultures in every continent of the world and learns the differences between them and how they are shaped according to their historical background and location. 1,2,3 1,2,3 A,B,C
Learn to compare different culinary cultures according to their locations, climates and cooking techniques. 1,2,3 1,2,3 A,B,C
Learns the relationship between culinary culture and dentistry. Learns the effects of nutrition and cuisine culture affecting it on human health, especially dental health. 1,2,3 1,2,3 A,B,C

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 What is culture? Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
2 What is Culinary Culture? Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
3 Factors affecting culinary culture Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
4 Turkish Culinary Culture Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
5 Far East Culinary Culture Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
6 French Cuisine Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
7 Midterm Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
8 Italian Cuisine Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
9 African Cuisine Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
10 American Cuisine Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey
11 Australian Cuisine Classwork
12 Comparison of Kitchens and Relation with Dental Health Classwork
13 Comparison of Kitchens and Relation with Dental Health Classwork
14 Comparison of Kitchens and Relation with Dental Health Classwork

Recommended Sources

 

RECOMMENDED SOURCES
Textbook Lecture notes will be used
Additional Resources Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey

Material Sharing

 

MATERIAL SHARING
Documents Google Classroom 
Assignments Google Classroom 
Exams Google Classroom 

Assessment

ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
MidTerm 1 60
Student presentation 1 40
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   50
Total   100

Course’s Contribution to Program

 

COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 Evaluates the cuisine culture within the framework of climate, geography and culture.         X
2 Has knowledge about culinary culture and applies it in the field.       X  
3 Has information about world cuisine cultures       X  
4 Can compare the culinary cultures of the world       X  
5 Can associate culinary culture and dentistry         X

ECTS

 

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course hours) 14 1 14
Hours for off-the-classroom study (Pre-study, practice) 14 1 14
Mid-terms 1 2 2
Assignments 1 6 6
Final examination 1 2 2
Total Workload     38
Total Workload / (hours)     12
ECTS Credit of the Course     3