Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS603 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS603 Course Title: CURRENT TRENDS IN GASTRONOMY Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 3rd Cycle Degree Programme
Type of Course Optional
Department GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
Determination of innovations in line with the developments in gastronomy

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Explain new trends in gastronomy. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
Presentation
LO-2 Discussion abot new trends and the basic concepts of gastronomy tourism. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
Presentation
LO-3 Explain the future trends in Gastronomy. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
New trends in gastronomy
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Explaining the purpose, content and method of the course Lecture, question and answer
2 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
3 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
4 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
5 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
6 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
7 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
8 mid-term exam
9 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
10 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
11 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
12 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
13 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
14 Development and changes in gastronomy sector. Presentation, Discussion and Brain Storm
15 General evaluation Presentation, Discussion and Brain Storm
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Gastronomi Trendleri, Hülya Kurgun, Detay Yayıncılık.
2 Yiyecek içecek endüstrisinde trendler, Osman N. Özdoğan, Detay Yayıncılık.
3 Gastronomi ve Yiyecek Tarihi, Atilla Akbaba, Detay Yayıncılık.
Required Course instruments and materials
Computer

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report 8 1 40
6.Workshop
7.Performance Project 16 1 60
8.Term Paper
9.Project
final exam

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 0
       b) Search in internet/Library 0
       c) Performance Project 4 14 56
       d) Prepare a workshop/Presentation/Report 3 14 42
       e) Term paper/Project 3 14 42
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 0
mid-term exam 0
Own study for final exam 0
final exam 0
0
0
Total work load; 182