Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| 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 | |||||
| The aim of the course is to learn the different approaches and trends that shape the food and beverage industry and how, why and when these trends occurred; to understand the dynamics that will or will give direction to the culinary arts by distinguishing different currents. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can interpret the food movements in the world and adapt it to our country. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-15 Demonstrate effective use of both basic and professional information and communication technologies and software. |
Examination Presentation |
| LO-2 | Can interpret recipes from world cuisines |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-4 Identify and practice national and international food safety standards. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination Presentation |
| LO-3 | Can create healthy diet and diet recipes |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| In this course, gastronomic trends, culture, dietary habits and diet trends are discussed. The aim of the course is to introduce students to major contemporary gastronomic trends such as healthy nutrition, fusion cuisine, haute cusine, nouvelle cusine and molecular gastronomy. Students will attend classes and seminars on food trends and topics related to today's healthcare industry. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The factors that make up the kitchen currents. The differences between kitchen trend and kitchen fashion. | Lecture, presentation |
| 2 | The Birth of Classical French Gastronomy Art | Lecture, presentation |
| 3 | "New Kitchen" trend in France | Lecture, presentation |
| 4 | Kitchen Practice: Classical French Culinary Art and New Kitchen Concept | Lecture, presentation |
| 5 | Birth of Local Cuisine Movements; Geographical Marking | Lecture, presentation |
| 6 | Local Kitchens | Lecture, presentation |
| 7 | Fast Food stream: definition, birth and spread | Lecture, presentation |
| 8 | mid-term exam | |
| 9 | Mediterranean Nutrition Model, Mediterranean Cuisine Approach and Flow; Healthy Kitchen Concept Kitchen Practices | Lecture, presentation |
| 10 | Fusion Kitchen Concept | Lecture, presentation |
| 11 | Kitchen Practice: Fusion Kitchen menu applications; | Lecture, presentation |
| 12 | Slow Food; Organic food; sustainable kitchen concept | Lecture, presentation |
| 13 | Ethnic Kitchens; Definition, examples and applications | Lecture, presentation |
| 14 | Molecular Kitchen Concept | Lecture, presentation |
| 15 | Molecular Kitchen Concept | Lecture, presentation |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Scarpato, R. (1999). Food globalisation, New Global Cuisine and the quest for a definition in: Dare, R. (ed) Cuisines: Regional, national or global?, Adelaide: Research Centre for the History of Food and Drink | |
| Required Course instruments and materials | ||
| Book, computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 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) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 3 | 7 | 21 |
| b) Search in internet/Library | 5 | 2 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 3 | 15 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 2 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 101 | ||