Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS511 - GASTRONOMY AND CULINARY ARTS (MASTER)

Code: GMS511 Course Title: E-FOOD AND BEVERAGE PRACTICES Theoretical+Practice: 3+0 ECTS: 6
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 İBRAHİM AKIN ÖZEN (akin@nevsehir.edu.tr)
Name of Lecturer(s) EMRAH KESKİN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
the aim of this course is to present the link between food and culture and to explain the link between social features and food.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 explain the relationship between 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-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.
Examination
Presentation
LO-2 explain the effect of cultural changes on food consumption 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-9 Analyze and critically interpret and evaluate the knowledge and skills acquired.
Presentation
LO-3 explain the effect of cultural changes on food consumption 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-9 Analyze and critically interpret and evaluate the knowledge and skills acquired.
PO-10 Demonstrate effective communication and presentation skills in written and oral form.
Presentation
LO-4 explain nutrition habits of societies 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-8 It carries out a study on subjects that require expertise in the field effectively with others and independently.
PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired.
Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
food-related concepts, nutrition according to cultures, eating habits due to changes in social structure
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 hunter gatherer people and first farmers discussion method
2 consumption pleasures discussion method
3 the pleasures of consumption discussion method
4 new tastes discussion method
5 the birth of modern consumption discussion method
6 eating outside discussion method
7 Post-Renaissance Kitchen Trends discussion method
8 mid-term exam
9 Eating habits in Medieval Europe discussion method
10 Eating habits in Islamic cuisine discussion method
11 Eating habits in the East discussion method
12 French cuisine in the 19 and 20 centuries discussion method
13 Nörogastronomy discussion method
14 The development of gastrophysics discussion method
15 Development of Restaurants discussion method
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 yemek damak tadının tarihi
Required Course instruments and materials
food history books articles

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 1 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 10 30
       b) Search in internet/Library 0
       c) Performance Project 3 5 15
       d) Prepare a workshop/Presentation/Report 3 5 15
       e) Term paper/Project 3 10 30
Oral Examination 0
Quiz 2 10 20
Laboratory exam 0
Own study for mid-term exam 3 2 6
mid-term exam 2 6 12
Own study for final exam 2 5 10
final exam 0
0
0
Total work load; 180