Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS514 - GASTRONOMY AND CULINARY ARTS (MASTER)

Code: GMS514 Course Title: LOCAL CUISINE RESEARCHES Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Spring 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 LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To gain proficiency in the preparation and presentation of local dishes by researching the local culinary culture.

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
Performance Project
Term Paper
LO-2 Have knowledge of local cuisine PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
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
Term Paper
LO-3 To be able to evaluate the information obtained in the learning process with cause-effect relationships can predict where, when, and why. 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.
PO-10 Demonstrate effective communication and presentation skills in written and oral form.
Presentation
Term Paper
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Examines the local culinary culture in the academic framework.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Explaining the purpose, content and method of the course Lecture
2 Basic information about theories, facts, concepts and principles about local cuisine Lecture
3 Seminar Presentations Consultation Discussion
4 Seminar Presentations Consultation Discussion
5 Seminar Presentations Consultation Discussion
6 Seminar Presentations Consultation Discussion
7 Seminar Presentations Consultation Discussion
8 mid-term exam
9 Seminar Presentations Consultation Discussion
10 Seminar Presentations Consultation Discussion
11 Seminar Presentations Consultation Discussion
12 Seminar Presentations Consultation Discussion
13 Seminar Presentations Consultation Discussion
14 Seminar Presentations Consultation Discussion
15 Seminar Presentations Consultation Discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Türkiye’nin Yöresel Mutfakları, Detay Yayıncılık, Serkan Şengül, Oğuz Türkay
2 Sarıışık, M., Özbay, G.(2019), Ulusal Gastronomi ve Türk Mutfağı, Detay Yayıncılık, Ankara.
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
6.Workshop 8 2 40
7.Performance Project
8.Term Paper 16 2 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 4 6 24
       e) Term paper/Project 6 5 30
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