Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (MASTER) | ||||
| 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 the direction of developments and problems in gastronomy. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to follow the developments and changes in the Gastronomy and Culinary Arts sector. |
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-3 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. PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
| LO-2 | Learning the future gastronomy trends |
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-3 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. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
| LO-3 | Explain new approach and problems 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-3 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. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| New trends and problems in gastronomy. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Explaining the purpose, content and method of the course | Lecture |
| 2 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 3 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 4 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 5 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 6 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 7 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 8 | mid-term exam | |
| 9 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 10 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 11 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 12 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 13 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 14 | Development and changes in gastronomy sector. | Presentation, Discussion |
| 15 | General evaluation | Discussion |
| 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, 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 | 8 | 1 | 40 |
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | 16 | 1 | 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 | 3 | 9 | 27 |
| e) Term paper/Project | 3 | 9 | 27 |
| 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; | 180 | ||