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 | EMRAH KESKİN (ekeskin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Gastronomy and other related sciences, gastronomic terms and their meanings, periodical features of gastronomy from the first to the present, the eating habits of human beings and the formation of local culinary identities. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Acquires skill to conduct a scientific research. |
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 | Define and explain concepts related to gastronomy. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. 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-3 | Understand the economic, social, cultural, environmental and religious importance of food. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. 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 |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Concepts related to gastronomy, scientific and artistic dimensions, gastronomy, gastronomy tourism and sustainable tourism development as an element of charm and hospitality | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Explaining the purpose, content and method of the course | Lecture, Presentation, Discussion |
| 2 | Gastronomy and Related Concepts | Lecture, Presentation, Discussion |
| 3 | Social Structures and Gastronomy | Lecture, Presentation, Discussion |
| 4 | Nutritional Movements of Hunter and Gatherer Periods | Lecture, Presentation, Discussion |
| 5 | Early Farming Movements and Nutrition Habits | Lecture, Presentation, Discussion |
| 6 | Nutritional Movements of Ancient Greek and Roman Periods | Lecture, Presentation, Discussion |
| 7 | Food and Culinary Cultures of the Hittites | Lecture, Presentation, Discussion |
| 8 | mid-term exam | |
| 9 | Chinese and Far East Food Culture | Lecture, Presentation, Discussion |
| 10 | Food Culture in Pre-Islamic Turks | Lecture, Presentation, Discussion |
| 11 | Food Culture in Islam and After Turks | Lecture, Presentation, Discussion |
| 12 | Nutrition Understanding in the Renaissance Period and After | Lecture, Presentation, Discussion |
| 13 | Historical Development of Restaurants | Lecture, Presentation, Discussion |
| 14 | New Trends and Changes in Gastronomy | Lecture, Presentation, Discussion |
| 15 | Waste-Free Kitchens and Sustainable Gastronomy | Lecture, Presentation, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Tannahill, Reay,(1988) Food in History, Penguin Books, London. | |
| 2 | Rebora Giovanni, (2003).Çatal Kültürü: Avrupa Mutfağının Kısa Tarihi, Kitap Yayınevi, İstanbul | |
| 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 | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 5 | 25 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 5 | 25 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||