General Information about the Course

Course Code:	GMS101
Course Title:	Food and Beverage Culture
Course Semester:	8. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 3
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Non-Departmental Elective
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Demet Tüzünkan
Course Assistants:

Purpose and content of the course

Course Objectives:	To grasp the international food culture. To know Turkish and Ottoman food culture. To know the differences between international culinary cultures.
Course Objective:	Recognizing international cultures, explaining world cuisines. To comprehend the effect of globalization and inventions on culinary cultures. To know the reasons for the differences between different culinary cultures.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) " 1. Comprehends different culinary cultures. 2. Knows international cultures. "

Skills (Describe as Cognitive and/or Practical Skills.)

1) "1. Lists the international culinary cultures systematically. 2. List the reasons for the differences between cultures.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) "1. Explains culinary cultures. 2. Explains international cultures 3. He carries the acquired knowledge to the next class.”

Course Topics

Week	Subject
Related Preparation	Pekiştirme
References: "1. Sarıışık, M. ve Özbay, G. (2019). Uluslararası Gastronomi Temel Özellikler - Örnek Menüler ve Reçeteler. Ankara: Detay Yayıncılık. "

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Has advanced theoretical and applied knowledge required by the basic field of nursing.
2) Nursing care is carried out in line with scientific research, evidence, developing technology and current health policies.
3) Performs nursing practices in line with professional principles and standard
4) Uses critical thinking, problem solving and decision making skills in nursing care.
5) Provides health education and counseling to the individual, family and community
6) In line with his managerial role, he monitors the management activities individually and as a team member
7) Takes part in research, projects and activities in cooperation with the health team and other disciplines with a sense of social responsibility.
8) Develops a behavior that adopts lifelong learning and is open to development
9) Reaches international literature and communicates verbally and in writing by using a foreign language in the field of nursin
10) Participates in national and international meetings and trainings related to his/her field.
11) Collaborates interdisciplinary as a member of the healthcare team.
12) Communicates effectively, both written and verbal
13) Acts in accordance with social values and legal regulations
14) Behaving in accordance with professional ethical principles and values, sets an example for her colleagues and society.
15) Believes in Holistic Health Care Philosophy

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	14	28
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	14	14
MIDTERM EXAM (Visa)	14	14
Preparing for the General Exam
GENERAL EXAM (Final)	14	14
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		112
ECTS (30 saat = 1 AKTS )		3