Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / 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 | DUYGU EREN (deren@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The course aims to give students an introduction to some of the basic concepts of gastronomy: what is food? What is cooking? What is cuisine? What is a meal? In discussing these questions it examines the cultural meanings of food and how these influence what we eat (and what we don't eat), changes in meals, mealtimes and drinking habits from ancient times up to the date, the evolution of cuisines and the development of traditions of hospitality | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Defines and explains the concept of gastronomy. |
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-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. 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 |
| LO-2 | Explains the relation between tourism and gastronomy |
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-7 To follow changes in internal and external environment of organization in the field, to make rational analysis, interpret, contribute and adapt changes. 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. |
Examination |
| LO-3 | Explain the artistic and scientific dimensions of gastronomy. |
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. 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-4 | Explain and give examples to the links between religion and food ; the nature of the relationship between food and spirituality, or food and sin. |
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 | ||
| Gastronomy and Related Concepts; Artistic and Scientific Dimensions of Gastronomy; Gastronomy as a Tourist Product and an Attraction; Gastronomy as a Dimension of Hospitality Industry; Gastronomic Tourism and Gastronomic Tourism Development; Development of Eating Habits and Customs; Basic Dietary Principles; Types and Composition of Foods and Beverages; Food and Beverages Production Techniques; Food Storage and Preservation; Preventing Food Poisoning; Food Safety; HACCP as a Managerial Tool to Keeping Hygiene and Sanitation; A General Evaluation of European Gastronomy. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Gastronomy and Related Concepts | Mapping related concepts, Lecture, Discussions |
| 2 | Artistic and Scientific Dimensions of Gastronomy | Lecture, Discussions |
| 3 | Gastronomy as a Tourist Product, and an Attraction | Lecture, Discussions |
| 4 | Gastronomy as a Dimension of Hospitality Industry | Lecture, Discussions |
| 5 | Gastronomic Tourism and Gastronomic Tourism Development | Lecture, Discussions |
| 6 | Development of Eating Habits and Customs | Lecture, Discussions |
| 7 | Basic Dietary Principles | Lecture, Discussions |
| 8 | mid-term exam | |
| 9 | Types and Composition of Foods and Beverages | Lecture, Discussions |
| 10 | Food Production Techniques | Lecture, Discussions |
| 11 | Beverages Production Techniques | Lecture, Discussions |
| 12 | Food Storage and Preservation; Preventing Food Poisoning; Food Safety | Lecture, Discussions |
| 13 | HACCP as a Managerial Tool to Keeping Hygiene and Sanitation | Lecture, Discussions |
| 14 | A General Evaluation of European Gastronomy based on given seminars | Lecture, Discussions |
| 15 | Review | Questions-answers, discussions |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | İlhan, İbrahim, Gastronomi: Beslenme Bilimi ve Sanatı, Ders Notları, Nevşehir Turizm Fakültesi, Nevşehir, 1998. | |
| 2 | Harrison A.F., Gastronomy, New Horizan Books Sussex, 1982. | |
| 3 | Mehmet Sarıışık (Ed.), Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara, 2017. | |
| 4 | Düriye Bozok, Cevdet Avcıkurt, Murat Doğdubay, Mehmet Sarıoğlan ve Göksel Kemal Girin, Gastronomi Üzerine Araştırmalar, Detay Yayıncılık, Ankara, 2018. | |
| 5 | Atilla Akbaba ve Neslihan Çetinkaya, Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara, 2018. | |
| 6 | Mehmet Sarıışık (Ed.), Uluslararası Gastronomi, Detay Yayıncılık, Ankara, 2017. | |
| Required Course instruments and materials | ||
| Cracnel and Nobis, Practical, Professional Gastronomy, Macmillan, London, 1985. Kinton R and V. Cesarani, The Theory of Catering, Edward Arnold, London, 1989. Baysal, Ayse, Genel Beslenme Bilgileri, Hatiboglu Yayinevi, Ankara, 1988. | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 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 | 2 | 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 | 2 | 2 | 4 |
| 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 | 2 | 1 | 2 |
| Own study for final exam | 6 | 2 | 12 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||