Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | SERKAN ZARO (serkanzaro@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | MAHMUT DOĞAN KAMIŞ, SERKAN ZARO, SEVİNÇ ALKAN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to learn the different approaches and movements that shape the food and beverage sector and how, why and when these movements were formed; to understand the dynamics that shape or will shape the culinary arts by distinguishing different culinary movements. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Interpret food trends in the world and adapt them to our country. |
PO-15 Knows the procedures of cooking techniques , kitchen techniques, menu planning. PO-22 Follows the innovations of own job and improves own career. |
Examination Performance Project Term Paper |
| LO-2 | Interpret recipes from world cuisines |
PO-1 Defines basic concepts of food and beverage sector. PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. |
Examination Performance Project Term Paper |
| LO-3 | Can create healthy nutrition and diet prescriptions |
PO-1 Defines basic concepts of food and beverage sector. PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-6 Practices easily own theoretical and practical knowledges, got in the university. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. PO-22 Follows the innovations of own job and improves own career. |
Examination Presentation Performance Project Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Factors that make up the kitchen currents. Differences between kitchen trend and kitchen fashion. The birth of classical French Gastronomy Art. "New Kitchen" movement in France. Classical French Culinary Art and New Culinary Understanding. The Birth of Local Cuisine Movements; Geographical Marking. The concept of Local Cuisine. Fast Food movement: definition, birth and spread. Mediterranean Nutrition Model, Mediterranean Culinary Understanding and Current; Healthy Culinary Understanding Culinary Practices.Fusion Culinary Understanding. Kitchen Practices: Fusion Kitchen menu applications. Slow Food; Organic food; sustainable kitchen concept. Ethnic Cuisine; Definition, examples and applications. Molecular Cuisine Understanding. Gastronationalism and Gastrodiplomacy. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Factors that make up the kitchen trends. Differences between kitchen trends and kitchen fashion. | Lecture, presentation |
| 2 | The Birth of Classical French Gastronomy | Lecture, presentation |
| 3 | The "New Cuisine" movement in France | Lecture, presentation |
| 4 | Kitchen Practical: Classic French Culinary Art and New Culinary Approach | Lecture, presentation |
| 5 | The Birth of Local Cuisine Movements; Geographical Indication | Lecture, presentation |
| 6 | Local Cuisines | Lecture, presentation |
| 7 | The Fast Food movement: definition, birth and spread | Lecture, presentation |
| 8 | mid-term exam | |
| 9 | Mediterranean Nutrition Model, Mediterranean Kitchen Concept and Current; Healthy Kitchen Concept Kitchen Practices | Lecture, presentation |
| 10 | Fusion Kitchen Concept | Lecture, presentation |
| 11 | Kitchen Practical: Fusion Cuisine menu applications; | Lecture, presentation |
| 12 | Slow Food; organic food; sustainable cuisine | Lecture, presentation |
| 13 | Etnik Mutfaklar; Tanım, örnekler ve uygulamalar | Lecture, presentation |
| 14 | Molecular Kitchen Approach | Lecture, presentation |
| 15 | Gastromillennialism and Gastrodiplomacy | Lecture, presentation |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Yiyecek İçecek Endüstrisinde Trendler (Cilt 1-2), Osman Nuri ÖZDOĞAN, Detay Yayıncılık | |
| 2 | Gastronomi Trendleri Milenyum ve Ötesi, Hülya KURGUN, Detay Yayınları | |
| 3 | 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 | 1 | 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 | 1 | 1 | 1 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 5 | 3 | 15 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 0 | ||
| Own study for final exam | 5 | 2 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 101 | ||