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. MEHMET SAYA
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	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
9	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
10	-	MID-TERM EXAM	-
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	Examination Method

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 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