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 | LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Understanding the importance of the food, which is part of the daily life, from the social and cultural point of view; evaluation of the relationship between food, culture and society in historical process. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows the importance of food as a social and cultural aspect of daily life. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination Presentation |
| LO-2 | Evaluate the relationship between food, culture and society in the historical process. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination Presentation |
| LO-3 | Have knowledge about eating and drinking habits and traditions;religious beliefs and food. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination Presentation |
| LO-4 | Have knowledge about food globalization; gender at food preparation and the transformation of the kitchen as the venue. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. 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. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| An overview of food history; effects of climate, land and geography on eating and drinking,intercontinental differences in diet, eating and drinking habits and traditions; urban life and food globalization; gender at food preparation and the transformation of the kitchen as the venue. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Conceptual framework of food, culture and society course | Lecture method, discussion |
| 2 | From collecting food to cooking, food history overview | Lecture method, discussion |
| 3 | Effects of climate, soil and geography on eating and drinking | Lecture method, discussion |
| 4 | Intercontinental nutrition differences in the world | Lecture method, discussion |
| 5 | Hunger and balanced diet | Lecture method, discussion |
| 6 | Food and public health; food safety | Lecture method, discussion |
| 7 | Eating and drinking habits and traditions; religious beliefs and food | Lecture method, discussion |
| 8 | mid-term exam | |
| 9 | Urban life and food globalization, "fast food", "slow food" | Lecture method, discussion |
| 10 | Seminar presentation and discussion | Lecture method, discussion |
| 11 | Seminar presentation and discussion | Presentation, discussion |
| 12 | Seminar presentation and discussion | Presentation, discussion |
| 13 | Seminar presentation and discussion | Presentation, discussion |
| 14 | Seminar presentation and discussion | Presentation, discussion |
| 15 | Seminar presentation and discussion | Presentation, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Atkins, Peter; Bowler, Ian (2001), Food in Society, Arnould Publishers. London | |
| 2 | Barilla Center (...) The Cultural Dimension of Food, Parma (https://www.barillacfn.com/m/publications/pp-cultural-dimension-of-food.pdf) | |
| 3 | Fumey, G.; Etcheverria, O. (2007) Dünya Mutfakları Atlası, NTV Yayınları, İstanbul | |
| 4 | Rebora, G. (2003), Çatal Kültürü: Avrupa Mutfağının Kısa Tarihi, Kitap Yayınevi, İstanbul | |
| 5 | Civitello, Linda (2008), Cuisine and Culture: A History of Food and People, Second Edition, John Wiley & Sons | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | |||
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | 8 | 40 | |
| 7.Performance Project | |||
| 8.Term Paper | 16 | ||
| 9.Project | |||
| final exam | 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 | 3 | 13 | 39 |
| b) Search in internet/Library | 5 | 10 | 50 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 6 | 24 |
| e) Term paper/Project | 6 | 5 | 30 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 0 | ||
| mid-term exam | 0 | ||
| Own study for final exam | 0 | ||
| final exam | 0 | ||
| 0 | |||
| 0 | |||
| Total work load; | 185 | ||