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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 |