Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | AHMET KAYA (akaya@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To teach student Turkish nutrition habits and by the way make them understand the importance of cuisine in Turkish culture. To teach the regions’ food cultures in Turkey. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Know characteristics of Turkish cuisine and its importance in Turkish culture. |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| LO-2 | Know and recognize the equipments and ingredients in Turkish cuisine. |
PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. |
Examination |
| LO-3 | Know Turkish nutrition habits |
PO-11 To communicate effectively interpersonal and intercultural and do group work. To work as a member of the team, take responsibility and manage the team. PO-15 To adhere ethical values related to the field and to have social responsibility. To consider human health, social and natural environment while performing tasks related to the field. PO-16 To have sufficient awareness about privacy and confidentiality of private life of the people service provided and take necessary measures in this respect. To protect fundamental rights and freedoms, to be sensitive to differences between people and cultures, to be tolerant and respectful. To take care of his/her personal care, hygiene, clothing and appearance that is required by the field. |
Examination |
| LO-4 | Students know regional food culture in Turkey. |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The history of Turkish nutrition habits from past to today. Equipments and ingredients in Turkish cuisine. Soups in Turkish cuisine Meat, chicken and duck in Turkish foods. Pastry and stuffed vegetables in Turkish cuisine Deserts, sherbets and sorbets in Turkish cuisine Appetizers and fishes in Turkish cuisine Food culture in Marmara region. Food culture in Aegean region. Food culture in Central Anatolian region. Food culture in Mediterranean region. Food culture in East Anatolian region. Food culture in Southeast Anatolian region. Food culture in Black Sea region. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The history of Turkish nutrition habits from past to today. | Lecturing and discussion |
| 2 | Equipments and ingredients in Turkish cuisine. | Lecturing and discussion |
| 3 | Soups in Turkish cuisine | Lecturing and discussion |
| 4 | Meat, chicken and duck in Turkish foods. | Lecturing and discussion |
| 5 | Pastry and stuffed vegetables in Turkish cuisine | Lecturing and discussion |
| 6 | Deserts, sherbets and sorbets in Turkish cuisine | Lecturing and discussion |
| 7 | Appetizers and fishes in Turkish cuisine | Lecturing and discussion |
| 8 | mid-term exam | |
| 9 | Food culture in Marmara region. | Lecturing and discussion |
| 10 | Food culture in Aegean region. | Lecturing and discussion |
| 11 | Food culture in Central Anatolian region. | Lecturing and discussion |
| 12 | Food culture in Mediterranean region. | Lecturing and discussion |
| 13 | Food culture in East Anatolian region. | Lecturing and discussion |
| 14 | Food culture in Southeast Anatolian region. | Lecturing and discussion |
| 15 | Food culture in Black Sea region. | Lecturing and discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Halıcı, N. (2009). Türk Mutfağı. Oğlak Yayıncılık. | |
| 2 | Necip Usta,(1992)Türk Mutfak Sanatı. İstanbul:Remzi Kitabevi | |
| 3 | Deniz Gürsoy,(1995)Yemek ve Yemekçiliğin Evrimi.İstanbul:Kurtiş Matbaacılık san.ve.tic.ltd.şti. | |
| Required Course instruments and materials | ||
| Textbook | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 3 | 1 | 3 |
| b) Search in internet/Library | 2 | 2 | 4 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 2 | 8 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 3 | 15 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||