Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS524 - GASTRONOMY AND CULINARY ARTS (MASTER)

Code: GMS524 Course Title: DEVELOPMENTS IN WORLD CULINARY CULTURES 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 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