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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 | NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr) | ||||
Name of Lecturer(s) | |||||
Language of Instruction | Turkish | ||||
Work Placement(s) | None | ||||
Objectives of the Course | |||||
To introduce world cuisine and to examine the making of European cuisine. |
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 | Knows world cuisine |
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 | Prepares and presents the dishes of various cultures in the world in accordance with the relevant culture. |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. 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 |
Course Contents | ||
Various world cuisines | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | World Culinary Culture | Lecture |
2 | Seminar Presentations | Consultation Discussion |
3 | Seminar Presentations | Consultation Discussion |
4 | Seminar Presentations | Lecture |
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 | Gisslen, Wayne. (2012). Professional Baking. Temel Mutfak Teknikleri. Eskişehir | |
2 | Dünya Mutfak Kültürleri (2020), Editör: Nilüfer ŞAHİN PERÇİN, Beta Basım Yayım Dağıtım | |
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 | |||
7.Performance Project | 8 | 1 | 40 |
8.Term Paper | 16 | 1 | 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 | 5 | 6 | 30 |
d) Prepare a workshop/Presentation/Report | 0 | ||
e) Term paper/Project | 5 | 6 | 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; | 186 |