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 | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NEŞE YILMAZ (neseyilmaz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| It is aimed to share the theoretical or practical information about the sector with the students by the invited guest about the field of gastronomy. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Will be able to discuss current developments about gastronomy. |
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-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. |
Examination Presentation |
| LO-2 | Compare the opinions of the experts in the gastronomy sector. |
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-4 Identify and practice national and international food safety standards. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination Presentation |
| LO-3 | Thanks to the information obtained from the experts, she/he can suggest new ideas. |
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-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-4 Identify and practice national and international food safety standards. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| At the end of this course, the students; Discuss the opinions of experts in gastronomy. Question innovations with experts in gastronomy. He / she can propose new ideas through the information obtained from experts. He / she can plan his / her career through the information obtained from experts. Discuss current developments in gastronomy. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition, importance and purpose of the course of gastronomy seminars | Lecture, question and answer, presentation |
| 2 | Gastronomy and observation techniques | Lecture, question and answer, presentation |
| 3 | Protocol meals business visit | Lecture, question and answer, presentation |
| 4 | Protocol meals business visit | Lecture, question and answer, presentation |
| 5 | Protocol meals business visit | Lecture, question and answer, presentation |
| 6 | Gastronomy visit in hotel businesses | Lecture, question and answer, presentation |
| 7 | Business visit for product quality, control, storage and purchases | Lecture, question and answer, presentation |
| 8 | mid-term exam | |
| 9 | Pastry and bakery products business visit | Lecture, question and answer, presentation |
| 10 | Meat and meat products business visit | Lecture, question and answer, presentation |
| 11 | Beverage information business visit | Lecture, question and answer, presentation |
| 12 | The relationship between gastronomy and visual media | Lecture, question and answer, presentation |
| 13 | Franchise business visit | Lecture, question and answer, presentation |
| 14 | Review | Lecture, question and answer, presentation |
| 15 | Review | Lecture, question and answer, presentation |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Akbaba, A. ve Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi Detay Yayıncılık, Ankara. | |
| 2 | 3. Mısırlı, İ. (2016). Protokol Kurallar Uygulamalar Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| Book, computer | ||
| 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 | 14 | 14 |
| b) Search in internet/Library | 2 | 14 | 28 |
| 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 | 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 | ||