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 | NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course designed to be consistent and concise that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service). Course aims to investigate and explore the World cuisine culture under different aspects of fod culture. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can define and explain the concepts of food and culture |
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. 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 |
| LO-2 | can develop an understanding on culinary arts of countries throughout the world |
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-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. |
Examination |
| LO-3 | can define and explain the potential similarities and differences of food cultures of different countries. |
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 |
| LO-4 | can define, discuss and explain the cooking styles and eating habits of differents cultures. |
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-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The Counry chosen to be explored its culinary culture is investigated under the topics as follows: Historicak development of food culture Regional differences in food customs Kitchen architectures abd utensils Main food stufs and ingredients used in kitchen Types of dishes, ordinary days and luxury foods Cooking methods Eating habbits in daill apparence Table manners Types of food service | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | World Food Cultures | Mapping concepts,questions and answers, lecturing |
| 2 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 3 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 4 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 5 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 6 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 7 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 8 | mid-term exam | |
| 9 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 10 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 11 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 12 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 13 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 14 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 15 | Student's Presentation | Lecturing, Questions and answers, Discussions |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Carol Helstosky (2009), Food culture in the Mediterranean, Food Culture around the World, Ken Albala, Series Editor, Greenwood Press, Westport, | |
| 2 | Carole Counihan and Penny van Esterik,(2013), Food and Culture: A Reader, Third Edition, Roudledge, New York. | |
| 3 | Helen C. Brittin, (2001), The Food and culture around the world handbook, Prentice Hall, Boston. | |
| 4 | Dünya Mutfak Kültürleri (2020), Editör: Nilüfer ŞAHİN PERÇİN, Beta Basım Yayım Dağıtım | |
| Required Course instruments and materials | ||
| Textbooks Articles Videos | ||
| 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 | |||
| 7.Performance Project | 8 | 2 | 40 |
| 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 | 2 | 14 | 28 |
| c) Performance Project | 4 | 4 | 16 |
| d) Prepare a workshop/Presentation/Report | 4 | 10 | 40 |
| e) Term paper/Project | 4 | 4 | 16 |
| 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; | 184 | ||