General Information about the Course

Course Code:	GMS206
Course Title:	Gastronomy and Etiquette
Course Semester:	5. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 4
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 comprehend ethical behavior, social behavior and etiquette rules in food and beverage businesses.
Course Objective:	To comprehend the protocol and etiquette rules that must be followed in the kitchen, food and beverage service and food and beverage consumption.
Mode of Delivery:

Learning Outcomes

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

1) "1.Knows the protocol and etiquette rules that must be followed in the kitchen and food and beverage consumption. 2. Knows the rules of etiquette that must be followed in invitations (receptions, cocktails, meals, buffets, special-purpose invitations).

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

1) 1.Applies the protocol and etiquette rules that must be followed in business life and food and beverage consumption. 2.Counts the protocol to be followed in food and beverage service.

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.Applies the protocol to be followed in food and beverage service.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	1. General characteristics of etiquette rules 2.Protocol 3.Body language and communication 4. Meet and be introduced 5. The rules of etiquette in dressing and greeting 6. Rules of etiquette in welcoming and farewell 7. Rules of etiquette in visits and meetings 8. The rules of etiquette in artistic activities 9. Protocol and etiquette in invitations (meal, receptions, cocktails, buffets)
References: 1. Yılmaz, Y. (2013). Kamusal ve Toplumsal Yaşamda Görgü ve Protokol Kuralları. 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