Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / TR612 - TOURISM GUIDING (PHD)

Code: TR612 Course Title: KITCHEN CULTURE 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 TOURISM GUIDING (PHD)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer AYBÜKE ÖZSOY (aybuke.ozsoy@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to gain knowledge and skills about the basic concepts related to culinary culture.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Explain the basic concepts of kitchen PO-1 Critically evaluate the expert knowledge and skills acquired in tourism guiding.
PO-2 Develops creative and practical solutions for current issues and problems in the field of tourism guidance.
PO-3 Demonstrates leadership in solving industry-related problems
 		Examination
Presentation
LO-2 Have knowledge about culinary cultures PO-1 Critically evaluate the expert knowledge and skills acquired in tourism guiding.
PO-2 Develops creative and practical solutions for current issues and problems in the field of tourism guidance.
PO-8 Has expert knowledge about theories, facts, concepts and principles in the field.
 		Examination
Presentation
LO-3 Gain knowledge about world cuisines PO-1 Critically evaluate the expert knowledge and skills acquired in tourism guiding.
PO-2 Develops creative and practical solutions for current issues and problems in the field of tourism guidance.
PO-8 Has expert knowledge about theories, facts, concepts and principles in the field.
 		Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Basic concepts of kitchen Different culinary cultures in the world
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Nutrition Behavior of Hunters and Gatherers Narration Method
2 Cuisine Culture of Ancient Greek Narration Method
3 Cuisine Culture of Pre-Islamic Turks Narration Method
4 İslamic Period Cuisine Culture Narration Method
5 French Cuisine Culture Narration Method
6 Indian cuisine culture Narration Method
7 Iran cuisine culture Narration Method
8 mid-term exam
9 Ottoman cuisine culture Narration Method
10 Greek Cuisine culture Narration Method
11 China cuisine culture Narration Method
12 Japan cuisine culture Narration Method
13 British cuisine culture Narration Method
14 Egypt cuisine culture Narration Method
15 Italian cuisine culture Narration Method
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Yemek Sosyolojisi -Hayati Beşirli
Required Course instruments and materials
Book, article, projection, internet resource, lecture notes

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation 2 30
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 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 0
       b) Search in internet/Library 5 14 70
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 6 5 30
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 5 5 25
mid-term exam 2 1 2
Own study for final exam 2 5 10
final exam 1 1 1
0
0
Total work load; 180