Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | DURMUŞ ALİ AYDEMİR (durmusaliaydemir@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | DURMUŞ ALİ AYDEMİR, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Discussing European food culture and learning European cuisine history. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Recognize European food culture. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination Performance Project |
| LO-2 | Can make menu and wine list composition in terms of European cuisine. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination Performance Project |
| LO-3 | Recognize special restaurants and chefs in Europe. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| European history Development of food habits in European history The progress from classical menu to modern menu Skills in European cuisine Menu and wine list composition in European cuisines Art of table in European cuisine Great chefs in European history Traditional beverages in European countries Chefs and restaurants with Michelin Stars Recipes from traditional meals in Europe An evolution of food customs. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to the course | Verbal and visual presentation |
| 2 | European history | Verbal and visual presentation |
| 3 | Development of food habits in European history | Verbal and visual presentation |
| 4 | The progress from classical menu to modern menu | Verbal and visual presentation |
| 5 | Skills in European cuisine | Verbal and visual presentation |
| 6 | Country food rituals | Verbal and visual presentation |
| 7 | Changes in European Cuisine in the Modern World | Verbal and visual presentation |
| 8 | mid-term exam | |
| 9 | Art of table in European cuisine (England, Italy) | Verbal and visual presentation |
| 10 | Art of table in European cuisine (England, Italy) | Verbal and visual presentation |
| 11 | Great chefs in European history | Verbal and visual presentation |
| 12 | Traditional beverages in European countries | Verbal and visual presentation |
| 13 | Chefs and restaurants with Michelin Stars | Verbal and visual presentation |
| 14 | Recipes from traditional meals in Europe | Verbal and visual presentation |
| 15 | An evaluation of the course | Verbal and visual presentation |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Kenehan, K. (2005). European Cuisine. Australia: R & R Publications & Marketing. | |
| 2 | Cracknell H.L and Nobis B.A. (1985). Practical Professional Gastronomy, Macmillian Education Ltd. UK | |
| 3 | Bode, W.K.H and Leto M.J (1984). Classical Food Preparation and Presentation, Batsford Academic and Educational, UK | |
| 4 | Harrison A. F (1982). Gastronomy, New Horizon Books Ltd. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | 12 | 1 | 20 |
| 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 | 2 | 7 | 14 |
| b) Search in internet/Library | 2 | 8 | 16 |
| c) Performance Project | 4 | 3 | 12 |
| 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 | 3 | 3 | 9 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 3 | 9 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||