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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 Face to face
Coordinator of the Course Unit Prof.Dr. SACİDE VURAL
Instructor(s) of the Course Unit

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