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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 Assoc.Prof. BÜLENT İLHAN
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

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Define the basic concepts of economics, administrative and human sciences. (Bloom 1)
2
Evaluate the economic environment and overall sustainability of firms. (Bloom 4)

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Relate principles and concepts of economics and finance with other disciplines. (Bloom 4)
2
Define principles, concepts, methods and theories related with economics and finance. (Bloom 1)

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Interpret the charts and tables related to the field. (Bloom 2)

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Evaluate the theoretical models of economic policies which have direct or indirect effects by using the facts and dynamics of the economic system.(Bloom 4)
2
Analyze economic and financial reports. ((bloom 4)
3
Use basic mathematics, statistics and econometric methods and tools to solve economic and financial problems. (Bloom 3)
4
Interpret the operation of current economic, political and social events by using institutional information related with Economics and Finance.(Bloom 2)

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Organize economic and financial activities in humanitarian and social terms with adherence to ethics. (Bloom 4).

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Develop a critical perspective on national and international economic, political, social, financial and development problems. (bloom 6)

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Follow the agenda on economics, politics and social issues and improve himself/ herself. (bloom 6)

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Analyze current issues and problems by using the structure and properties of Macro and Microeconomics and variables. (Bloom 4)
2
Evaluate the effectiveness of the general economic system and public policies and their effects on markets and basic economic variables.(Bloom 4)
3
Analyze the cause and effect relationships between the relevant economic variables. (Bloom 4)
4
Evaluate the expected trends and portfolio analyzes in interest and exchange rates within the framework of the general financial system. (Bloom 4)

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
Total Workload of the Course Unit 128
Workload (h) / 25.5 5
ECTS Credits allocated for the Course Unit 5,0