Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| 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 | EMİNE KALE (ekale@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course will facilitate students to think about food in new ways, and encourage all of them to see how it is one of the keys to understanding and thinking about culture. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understand the meaning of culture and cuisine. |
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 |
| LO-2 | Understand the importance of the food in culture, and interaction between them. |
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 |
| LO-3 | Know the food culture of countries 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-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 |
|||
| Course Contents | ||
| Investigation of food culture in Turkey | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Historical Development of Turkish Cuisine | Lecture |
| 2 | Turkish Cuisine Culture in Central Asia, Seljuk and Principalities Period | Lecture |
| 3 | Turkish Cuisine Culture in Ottoman Period | Lecture |
| 4 | Turkish Cuisine Culture in the Republican Period | Lecture |
| 5 | Turkish Cuisine by Region | Lecture |
| 6 | Traditional Cuisine, Food and Drinks in the Context of Turkish Cuisine | Lecture |
| 7 | Examples of Turkish Cuisine | Lecture |
| 8 | mid-term exam | |
| 9 | Seminar Presentations | Presentation, Discussion |
| 10 | Seminar Presentations | Presentation, Discussion |
| 11 | Seminar Presentations | Presentation, Discussion |
| 12 | Seminar Presentations | Presentation, Discussion |
| 13 | Seminar Presentations | Presentation, Discussion |
| 14 | Seminar Presentations | Presentation, Discussion |
| 15 | Seminar Presentations | Presentation, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | (2016). Gastronomi Tarihi. Eskişehir: Anadolu Üniversitesi Yayınları; Yılmaz, H. (2016). Dünya Mutfakları I. Eskişehir: | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| 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 | 3 | 14 | 42 |
| c) Performance Project | 3 | 14 | 42 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 13 | 39 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 6 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 6 | 6 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||