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. NİSA GÜLENER YILDIRIM
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.
2	Summarize the basic communication theories with information about the field of Radio Television and Cinema.
3	Communicate and explain the current information about communication with communication theories.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the knowledge and facts in the field of communication with other areas of social sciences such as law, philosophy, economics, politics, and sociology.
2	Explain the structure and operation of the radio, television and cinema industries and use this information in their professional life.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Using the data sources published in his / her field effectively, he /she conduct research and use the results in his / her studies.
2	Analyze the international media structures and choose the media structure that is appropriate for his/her community.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Analyze and evaluate social events at national and international level through media practices.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply his / her knowledge about media management and organization in his / her professional life.
2	Propose individual or team solutions for any problems in professional applications and production.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow the developments in the field of communication, the studies related to the field and the mass media tools, and critically discuss the acquired knowledge.
2	Critically interpret the economic, political and sociological dimensions of the media.
3	Recognize universal norms of law and evaluate existing structures in the field of communication in the context of communication law and communication ethics and apply these gains throughout life.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Conduct literature research in a foreign language related to his/her field.
2	Prepare presentations for the film festival in Turkey and abroad, media organizations and communication symposia by using the communication skills.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Defend scientific, social and ethical values in his / her field studies.
2	Create film history, script, fiction, audio and video techniques knowledge and designs short or feature film stages.

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