General Information about the Course

Course Code:	GMS101
Course Title:	Food and Beverage Culture
Course Semester:	2. 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:	Associate TR-NQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Course Lecturer(s):	Hilal KESKİN
Course Assistants:

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.)

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) Knows skin types and structures.
2) Knows the hygiene steps to be followed before and after all procedures.
3) Knows the legal regulations and regulations in force in the hair care and beauty services industry.
4) She/He has professional knowledge of anatomy and physiology.
5) Knows cosmetic products.
6) Knows the points to be considered in epilation application.
7) Knows basic make-up application.
8) She/He has basic knowledge about the field of "Permanent Make-up".
9) She/He has basic knowledge about the field of "Stage and Lens Make-up".
10) With the theoretical and practical courses she/he takes, she/he can determine her skin type and care practices by performing skin analysis.
11) Can care for hands, feet and nails.
12) Can do body and skin care.
13) Can apply Basic Makeup.
14) Can apply massage techniques.
15) Can communicate effectively with customers and colleagues.
16) By improving the perception of aesthetics and beauty, one can apply new hair cutting techniques and make-up techniques.
17) Knows the holistic approach to the concept of beauty.
18) Can be a business manager in the hair care and beauty services industry.
19) It can save its customers from mediocrity by bringing unique innovations in image and style creation.
20) Can do personalized haircuts and coloring.

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