TURKISH AND WORLD CUISINES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
TUR423	TURKISH AND WORLD CUISINES	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. DİDEM TETİK KÜÇÜKELÇİ
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to equip the tour guide candidates with the knowledge that they can interpret the Turkish and world food and beverage culture.
Contents of the Course Unit:	This course includes : Basic Gastronomy Concepts, Relationship between Gastronomy and Tourism Relationship, Food and Beverage Production Techniques, Turkish Cuisine Local Dishes, French, Italian, Middle East and Far East Cuisine.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the concept of gastronomy.
Explain the relationship between tourism and gastronomy.
List the names of local dishes of Turkish and the world cuisine.
Distinguishe from each other the basic features of Turkish and World cuisine culture.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Search, Presentation	Gastronomy and Related Concepts	Expression , Question-Respond, Discussion
2	Literature Search, Presentation	Artistic and Scientific Dimensions of Gastronomy	Expression , Question-Respond, Discussion
3	Literature Search, Presentation	Touristic Product and Gastronomy as of attraction	Expression , Question-Respond, Discussion
4	Literature Search, Presentation	Formation of Traditions and Eating Habits	Expression , Question-Respond, Discussion
5	Literature Search, Presentation	Principles of Basic Nutrition	Expression , Question-Respond, Discussion
6	Literature Search, Presentation	Food and Beverage Production Techniques	Expression , Question-Respond, Discussion
7	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
8	-	MID-TERM EXAM	-
9	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
10	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
11	Literature Search, Presentation	French Cuisine	Expression , Question-Respond, Discussion
12	Literature Search, Presentation	Italian cuisine	Expression , Question-Respond, Discussion
13	Literature Search, Presentation	Middle Eastern Cuisines	Expression , Question-Respond, Discussion
14	Literature Search, Presentation	Far East Cuisines	Expression , Question-Respond, Discussion
15	Literature Search, Presentation	Overview	Expression , Question-Respond, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Ilhan, I. (1998). Gastronomi: Beslenme Bilimi ve Sanati, Nevsehir Turizm Fakültesi, Course Notes, Nevsehir.
Harrison, A.F., (1982). Gastronomy, Sussex: New Horizan Books.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define concepts such as management, manager and leader.
2	Analyze the accuracy, reliability and validity of the new information obtained from the data.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Report the obtained data.
2	Prepare software and projects related with the field.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use the appropriate resources for data analysis related with the field.
2	Analyze the work processes.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage projects as part of a team.
2	Apply the material, techniques and analyzes in relation with the subject for project and work flows.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Fulfill responsibility with a focus on result in individual and team studies.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognizes what he/she knows about his/her field or not.
2	Act the theoretical knowledge in real life with learning to learn approach.
3	Apply different methods and techniques with an innovative approach in his/her research.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply the results obtained in accordance with voluntarism and social responsibility projects.
2	Establish a healthy contact with colleagues
3	Share the analyzes and obtained results with colleagues.
4	Cooperate with colleagues at international level with the help of foreign language competency.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Behave in accordance with ethical values regarding the collection, analysis and reporting of data.
2	Participate the design of work processes and systems with full quality.
3	Cooperate with other employees for the continuation of sustainability in the profession.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	10	4	40
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	3	3
Preparation for the Final Exam	5	3	15
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	5	5	25
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	36	0	128