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 | İBRAHİM İLHAN (ibrahim@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The course aims to enable students to develop an understanding of the importance of gastronomy in sustainable tourism development and to create their own values and attitudes in relation to gastronomy, hospitality and tourism industry issues. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Defines and explains the concepts of gastronomy and tourism. |
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-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-7 Plans, conducts, evaluates and presents a research on the field by using scientific research methods. |
Examination |
| LO-2 | Explains the relation between recreation, tourism and gastronomy. |
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. |
Examination |
| LO-3 | Explain the artistic and scientific dimensions of gastronomy. |
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 |
| LO-4 | Explain the links between culture and food ; the nature of 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-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Gastronomy, Recreation, Tourism, Special Interest Tourism and Related Concepts; Artistic and Scientific Dimensions of Gastronomy; Gastronomy as a Tourist Product and an Attraction; Gastronomy as a Dimension of Hospitality Industry; Gastronomic Tourism and Gastronomic Tourism Development; Development of Eating Habits and Customs; Tourism System, Hospitality Pruduct, Aspects of Service, Sustainable Tourism. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Gastronomy and Related Concepts | Lecture Mapping related concepts Questions-answers |
| 2 | Production and Consumption Dimensions of Gastronomy | Lecture, Questions-answers, Discussions |
| 3 | Artistic and Scientific Dimensions of Gastronomy: Gastronmy as Science | Lecture, Questions-answers, Discussions |
| 4 | Artistic and Scientific Dimensions of Gastronomy: Gastronmy as an Art | Lecture, Questions-answers, Discussions |
| 5 | Gastronomy as Culture | Lecture, Questions-answers, Discussions |
| 6 | Development of Food Habits and Costums | Lecture, Questions-answers, Discussions |
| 7 | Recreation, Gastronomy, Tourism and Related Concepts | Lecture Mapping related concepts Questions-answers |
| 8 | mid-term exam | |
| 9 | Tourism System | Lecture Mapping related concepts Questions-answers |
| 10 | Tourism Demand | Lecture, Questions-answers, Discussions |
| 11 | Tourism Supply | Lecture, Questions-answers, Discussions |
| 12 | Identity and Food | Student Presentations, Questions-answers, Discussions |
| 13 | The Global Food Chain and The Futue of Food | Student Presentations, Questions-answers, Discussions |
| 14 | Taste Is a Cultural Product | Student Presentations, Questions-answers, Discussions |
| 15 | Eating Together | Student Presentations, Questions-answers, Discussions |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Celil Çakıcı (Editör), Kavramlar ve Örneklerle GENEL TURİZM, Detay Yayıncılık. Ankara, 2019. | |
| 2 | Hülya Kurgun ve Demet Bağıran Özşeker, Gastronomi ve Turizm, Detay Yayıncılık, Ankara, 2016. | |
| 3 | Öcal Usta, Turizm Genel ve Yapısal Yaklaşım, Detay Yayıncılık, Ankara, 2009. | |
| 4 | Mehmet Sarıışık (Ed.), Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara, 2017. | |
| 5 | Sevgin Akış Roney, Turizm Bir Sistem Analizi, Detay Yayıncılık, Ankara, 2011. | |
| 6 | Ayhan Gökdeniz, Barış Erdem, Yakup Dinç ve Sabriye Çelik Uğuz, Gastronomi Turizmi, Detay Yayıncılık, Ankara, 2017. | |
| 7 | Nazmi Kozak, Meryen Akoğlan Kozak ve Metin Kozak, Genel Turizm ilkeler ve Kavramlar, Detay Yayıncılık, Ankara, 2017. | |
| 8 | Mehmet Sarıışık (Ed.), Uluslararası Gastronomi, Detay Yayıncılık, Ankara, 2017. | |
| 9 | Düriye Bozok, Cevdet Avcıkurt, Murat Doğdubay, Mehmet Sarıoğlan ve Göksel Kemal Girin, Gastronomi Üzerine Araştırmalar, Detay Yayıncılık, Ankara, 2018. | |
| 10 | Atilla Akbaba ve Neslihan Çetinkaya, Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara, 2018. | |
| 11 | Alan F. Harrison, Gastronomy, New Horizon Books, Sussex, 1982. | |
| Required Course instruments and materials | ||
| Course books listed. Articles to be suggested. Documantary films and videos | ||
| 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 | 14 | 42 |
| b) Search in internet/Library | 2 | 14 | 28 |
| 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 | 2 | 16 | 32 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 2 | 16 | 32 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||