Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | TOURISM GUIDING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | EMİNE KALE (ekale@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The course aims to give students an introduction to some of the basic concepts of gastronomy: what is food? What is cooking? What is cuisine? What is a meal? In discussing these questions it examines the cultural meanings of food and how these influence what we eat (and what we don't eat), changes in meals, mealtimes and drinking habits from ancient times up to the date, the evolution of cuisines and the development of traditions of hospitality | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Defines and explains the concept of gastronomy. |
PO-1 At the end of the programme the students should be able to: Have an understanding of the structure of the tourism industry, how it functions, and its significance for the development of the country.
PO-11 Understand, analyze and interpret the cultures, history, religions, and the art of the civilisations that have lived in Turkey. PO-19 Recognize, understand, and communicate with different cultures. |
Examination |
| LO-2 | Explains the relation between tourism and gastronomy |
PO-1 At the end of the programme the students should be able to: Have an understanding of the structure of the tourism industry, how it functions, and its significance for the development of the country.
PO-11 Understand, analyze and interpret the cultures, history, religions, and the art of the civilisations that have lived in Turkey. PO-19 Recognize, understand, and communicate with different cultures. |
Examination |
| LO-3 | Explain the artistic and scientific dimensions of gastronomy. |
PO-1 At the end of the programme the students should be able to: Have an understanding of the structure of the tourism industry, how it functions, and its significance for the development of the country.
PO-11 Understand, analyze and interpret the cultures, history, religions, and the art of the civilisations that have lived in Turkey. PO-19 Recognize, understand, and communicate with different cultures. |
Examination |
| LO-4 | Explain the links between religion and food ; the nature of the relationship between food and spirituality, or food and sin. |
PO-1 At the end of the programme the students should be able to: Have an understanding of the structure of the tourism industry, how it functions, and its significance for the development of the country.
PO-6 Understand both professional and social ethical values, evaluate them critically, and behave in an appropriate manner. PO-9 Understand service delivery processes related to tourist guiding profession, and use them in a way to ensure visitor satisfaction. PO-16 Describe, synthesize, analyze, interpret and evaluate data and information professionally. PO-20 Demonstrate professionalism in dress, grooming, personal hygiene, and appearance that reflect standards expected of tourist guiding professionals. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Gastronomy and Related Concepts; Artistic and Scientific Dimensions of Gastronomy; Gastronomy as a Tourist Product and an Attraction; Gastronomy as a Dimension of Hospitality Industry; Gastronomic Tourism and Gastronomic Tourism Development; Development of Eating Habits and Customs; Basic Dietary Principles; Types and Composition of Foods and Beverages; Food and Beverages Production Techniques; Food Storage and Preservation; Preventing Food Poisoning; Food Safety; HACCP as a Managerial Tool to Keeping Hygiene and Sanitation; A General Evaluation of European Gastronomy. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Gastronomy and Related Concepts | Mapping concepts |
| 2 | Artistic and Scientific Dimensions of Gastronomy | Lectures, Discussions |
| 3 | Gastronomy as a Tourist Product, and an Attraction | Lectures, Discussions |
| 4 | Gastronomy as a Dimension of Hospitality Industry | Lectures, Discussions |
| 5 | Gastronomic Tourism and Gastronomic Tourism Development | Lectures, Discussions |
| 6 | Development of Eating Habits and Customs | Lectures, Discussions |
| 7 | Basic Dietary Principles | Lectures, Discussions |
| 8 | mid-term exam | |
| 9 | Types and Composition of Foods and Beverages | Lectures, Discussions |
| 10 | Food Production Techniques | Lectures, Discussions |
| 11 | Beverages Production Techniques | Lectures, Discussions |
| 12 | Food Storage and Preservation; Preventing Food Poisoning; Food Safety | Lectures, Discussions |
| 13 | HACCP as a Managerial Tool to Keeping Hygiene and Sanitation | Lectures, Discussions |
| 14 | A General Evaluation of European Gastronomy based on given seminars | Lectures, Discussions |
| 15 | Review | Questions-answers |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | İlhan, İbrahim, Gastronomi: Beslenme Bilimi ve Sanatı, Ders Notları, Nevşehir Turizm Fakültesi, Nevşehir, 1998. | |
| 2 | Harrison A.F., Gastronomy, New Horizan Books Sussex, 1982 | |
| 3 | Mehmet Sarıışık (Ed.), Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara, 2017. | |
| 4 | Mehmet Sarıışık (Ed.), Uluslararası Gastronomi, Detay Yayıncılık, Ankara, 2017. | |
| 5 | Atilla Akbaba ve Neslihan Çetinkaya, Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara, 2018. | |
| 6 | Düriye Bozok, Cevdet Avcıkurt, Murat Doğdubay, Mehmet Sarıoğlan ve Göksel Kemal Girin, Gastronomi Üzerine Araştırmalar, Detay Yayıncılık, Ankara, 2018. | |
| 7 | Hülya Kurgun ve Demet Bağıran Özşeker, Gastronomi ve Turizm, Detay Yayıncılık, Ankara, 2016. | |
| 8 | Ayhan Gökdeniz, Barış Erdem, Yakup Dinç ve Sabriye Çelik Uğuz, Gastronomi Turizmi, Detay Yayıncılık, Ankara, 2017. | |
| Required Course instruments and materials | ||
| Cracnel and Nobis, Practical, Professional Gastronomy, Macmillan, London, 1985. Kinton R and V. Cesarani, The Theory of Catering, Edward Arnold, London, 1989. Baysal, Ayse, Genel Beslenme Bilgileri, Hatiboglu Yayinevi, Ankara, 1988. | ||
| 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 | 1 | 10 | 10 |
| b) Search in internet/Library | 1 | 10 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 2 | 4 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 2 | 2 | 4 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||