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 | ||