Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 3rd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | GÜNAY EROL (gunayerol@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | GÜNAY EROL, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 |
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. |
Examination Presentation |
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| LO-2 |
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. |
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| LO-3 |
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. |
Examination |
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| LO-4 |
PO-8 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-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Sustainability Concept | |
| 2 | Sustainability and Gastronomy | |
| 3 | Sustainability and Gastronomy seminars | |
| 4 | Gastronomy Practices Seminar within the scope of sustainability | |
| 5 | Destinations Seminar within the scope of Sustainable Gastronomy | |
| 6 | Destinations Seminar within the scope of Sustainable Gastronomy | |
| 7 | Evaluation and general review | |
| 8 | mid-term exam | |
| 9 | Current Sustainable Gastronomy Practices | |
| 10 | Sustainable Food and Beverage Practices Seminars | |
| 11 | Investigation of Foreign Publications on Sustainability in Gastronomy | |
| 12 | Investigation of Foreign Publications on Sustainability in Gastronomy | |
| 13 | Investigation of Foreign Publications on Sustainability in Gastronomy | |
| 14 | Evaluation of the studies that can be done within the scope of Sustainable Gastronomy | |
| 15 | Evaluation and general review | |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Kitap, Bilgisayar | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | 8 | 3 | |
| 5.Report | |||
| 6.Workshop | 8 | 3 | |
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 14 | 1 | 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 | 5 | 14 | 70 |
| b) Search in internet/Library | 6 | 10 | 60 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 1 | 8 | 8 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 3 | 3 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 3 | 3 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 188 | ||