Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@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 teach fundamental concepts related to human nutrition, food components and their characteristics as well as their functions in human body. The problems caused by insufficient and unbalanced nourishment will also be covered within the scope of this course. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understand the fundamental principles of nutrition and their relationship with well-being. |
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-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Examination |
| LO-2 | Calculate daily energy need of an adult. |
PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-6 Identify and practice a variety of culinary cooking methods. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Examination |
| LO-3 | Calculate the calories of meals. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-4 Identify and practice national and international food safety standards. |
Examination |
| LO-4 | Understand the problems and diseases caused by nourishment mistakes. |
PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-10 Have detailed knowledgeof beverages and utilize a variety of beverages in food production. PO-20 Work effectively both independently and with others. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Fundamental principles of nutrition, the functions of food groups, healthy and balanced nourishment, determining daily energy needs; problems and diseases caused by nourishment mistakes. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Description of nutrition, its importance and related terminology | Lecturing |
| 2 | Classification of food items: Proteins | Lecturing |
| 3 | Classification of food items: Lipids | Lecturing |
| 4 | Classification of basic food items-3 Carbonhydrates | Lecturing |
| 5 | Classification of basic food items-4 vitamins | Lecturing |
| 6 | Classification of basic food items-5 Minerals and Water | Lecturing |
| 7 | Commonest nourishment mistakes observed in turkey | Lecturing |
| 8 | mid-term exam | |
| 9 | Contemporary nourishment mistakes; substitutes of food stuffs for various groups | Lecturing |
| 10 | Cooking methods, basic nourishment values lost during cooking | Lecturing |
| 11 | Raw or cooked vegetables, fruits, meats, eggs, milks, fats, oils | Lecturing |
| 12 | How to use cooking oils and fats in kitchen | Lecturing |
| 13 | How to calculate calorie values of meals | Lecturing |
| 14 | Average nourishment contents of basic food stuffs | Lecturing |
| 15 | Irregularity of meals | Lecturing |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Baysal, A. (2009). Beslenme.(12. Baskı). Ankara: Hatipoğlu Yayıncılık. | |
| 2 | Bulduk, S. (2005). Beslenme İlkeleri ve Mönü Planlama. Ankara: Detay Yayıncılık. | |
| 3 | Whitney, E. & Rolfes, S. R. (2007). Understanding Nutrition. (11th ed.). USA: Wadsworth Publishing. | |
| Required Course instruments and materials | ||
| Computer, Projection, Textbook | ||
| 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 | 5 | 5 |
| b) Search in internet/Library | 3 | 2 | 6 |
| 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 | 1 | 2 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 1 | 3 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 46 | ||