Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (MASTER) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | İBRAHİM AKIN ÖZEN (akin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | EMRAH KESKİN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| the aim of this course is to present the link between food and culture and to explain the link between social features and food. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | explain the relationship between food and culture |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-3 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. PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Presentation |
| LO-2 | explain the effect of cultural changes on food consumption |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. |
Presentation |
| LO-3 | explain the effect of cultural changes on food consumption |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
Presentation |
| LO-4 | explain nutrition habits of societies |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-8 It carries out a study on subjects that require expertise in the field effectively with others and independently. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| food-related concepts, nutrition according to cultures, eating habits due to changes in social structure | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | hunter gatherer people and first farmers | discussion method |
| 2 | consumption pleasures | discussion method |
| 3 | the pleasures of consumption | discussion method |
| 4 | new tastes | discussion method |
| 5 | the birth of modern consumption | discussion method |
| 6 | eating outside | discussion method |
| 7 | Post-Renaissance Kitchen Trends | discussion method |
| 8 | mid-term exam | |
| 9 | Eating habits in Medieval Europe | discussion method |
| 10 | Eating habits in Islamic cuisine | discussion method |
| 11 | Eating habits in the East | discussion method |
| 12 | French cuisine in the 19 and 20 centuries | discussion method |
| 13 | Nörogastronomy | discussion method |
| 14 | The development of gastrophysics | discussion method |
| 15 | Development of Restaurants | discussion method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | yemek damak tadının tarihi | |
| Required Course instruments and materials | ||
| food history books articles | ||
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 10 | 30 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 5 | 15 |
| d) Prepare a workshop/Presentation/Report | 3 | 5 | 15 |
| e) Term paper/Project | 3 | 10 | 30 |
| Oral Examination | 0 | ||
| Quiz | 2 | 10 | 20 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 2 | 6 |
| mid-term exam | 2 | 6 | 12 |
| Own study for final exam | 2 | 5 | 10 |
| final exam | 0 | ||
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||