Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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 | LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Understand the role and place of local cuisine in destination management and the role of local cuisine in destination selection; learn about examples of local cuisine as a destination in Turkey and in the world. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Gains the ability to conduct scientific research in the field. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Term Paper |
| LO-2 | Understands the place and importance of local cuisine in destination management. |
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. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Term Paper |
| LO-3 | Knows the role of local cuisine in destination selection. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Term Paper |
| LO-4 | Have information about the local cuisines that stand out as destinations in Turkey. |
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-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Importance of local cuisine in destination management, the role of local cuisine in destination selection, motivations that direct tourists to local cuisine and culinary events; examples of local cuisine as a destination in Turkey and in the world. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Concepts of destinations, destination management and local cuisine | Verbal presentation, discussion |
| 2 | Importance of local cuisine in destination management | Verbal presentation, discussion |
| 3 | The role of local cuisine in destination selection | Verbal presentation, discussion |
| 4 | The importance of local cuisine in the perception of local culture by tourists | Verbal presentation, discussion |
| 5 | Motivations that direct tourists to local cuisine and culinary events | Verbal presentation, discussion |
| 6 | The role of social media in the promotion and marketing of local cuisine | Verbal presentation, discussion |
| 7 | The local cuisines to the forefront as a destination in Turkey | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Examples of local cuisine that stand out as a destination in the world | Verbal presentation, discussion |
| 10 | Seminar presentation and discussion | Presentation, discussion |
| 11 | Seminar presentation and discussion | Presentation, discussion |
| 12 | Seminar presentation and discussion | Presentation, discussion |
| 13 | Seminar presentation and discussion | Presentation, discussion |
| 14 | Seminar presentation and discussion | Presentation, discussion |
| 15 | Seminar presentation and discussion | Presentation, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Türkay, O. (2014). Destinasyon yönetimi: Yönetim bilim bakış açısıyla işlevler, yaklaşımlar ve araçlar. Ankara: Detay Yayıncılık. | |
| 2 | Yılmaz, H. (2016). Dünya Mutfakları I. Eskişehir: Anadolu Üniversitesi Yayınları | |
| 3 | Dündar Arıkan, A. (2016). Dünya Mutfakları II. Eskişehir: Anadolu Üniversitesi Yayınları | |
| 4 | Yılmaz, H. (2016). Gastronomi ve Medya, Eskişehir: Anadolu Üniversitesi Yayınları | |
| 5 | Frost, Warwick, Williams, Kim M., Laing, Jennifer (2016), Gastronomy, Tourism and the Media, Channel View Publication | |
| 6 | Hjalager, Anne-Mette; Richards, Greg, (2002), Tourism and Gastronomy, Routledge . | |
| 7 | Dündar Arıkan, A. (2016), Türk Mutfak Kültürü. Eskişehir Anadolu Üniversitesi Yayınları | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | |||
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | 8 | 2 | 40 |
| 7.Performance Project | |||
| 8.Term Paper | 16 | 2 | 60 |
| 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 | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 8 | 32 |
| e) Term paper/Project | 4 | 7 | 28 |
| 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; | 186 | ||