| GASTRONOMY AND CULINARY ARTS | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | GMS101 | ||||||||
| Course Title: | Food and Beverage Culture | ||||||||
| Course Semester: | 1. Semester / Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Level of course: |
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| Course Lecturer(s): | Hilal KESKİN |
Purpose and content of the course
| Course Objectives: | To understand international food culture. To have knowledge about food and beverage history. 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.) | ||
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1) " 1. Comprehends different culinary cultures.
2. Knows international cultures.
" |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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1) "1. Lists the international culinary cultures systematically.
2. List the reasons for the differences between cultures. |
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| 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.) | ||
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1) 1. Explains culinary cultures.
2. Explains international cultures
3. He carries the acquired knowledge to the next class. |
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Course Topics
| Week | Subject | ||
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Ders - Program Öğrenme Kazanım İlişkisi
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||
| 1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts. | |||||||||||
| 2) PO2: Conducts kitchen management and operations independently. | |||||||||||
| 3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level. | |||||||||||
| 4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures. | |||||||||||
| 5) PO 5: Provides leadership and takes responsibility in teamwork. | |||||||||||
| 6) POÇ 6: Applies food safety, hygiene and sanitation rules. | |||||||||||
| 7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations. | |||||||||||
| 8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts. | |||||||||||
| 9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas. | |||||||||||
| 10) POÇ 10: Uses information and communication technologies, software and tools in the field. | |||||||||||
| 11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life. | |||||||||||
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 |
| Practical Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Bütünleme Pratik | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Participation | % 0 | |
| Discussion | % 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 | |