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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2009 SPICES AND COFFEE CULTURE COMPULSORY 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

Have knowledge about the history and culture of culinary and it aims to find the opportunity to apply this knowledge to academic and professional life

Learning Outcomes of the Course Unit

1   Learning the historical development of the cuisine 2   Understand the globalized food case 3   To learn the historical development of Turkish cuisine 4   Know the culinary traditions of the Middle East 5   To understand the effects on food storage and life

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Gastronomy and related concepts 2 Gastronomy scientific and artistic dimensions 3 Tourism product, charm and hospitality as an element of the gastronomy 4 Gastronomy tourism and sustainable tourism development 5 The development of the eating and drinking habits and traditions. Religion, politics, economics, technology and the relationship between eating and drinking. Gastro-geography: climate, effect of soil and seasonal food and drink 6 The eating and drinking raw and cooked food from the social history: Gathering and hunting. The birth of the first settlement and society 7 Midterm 8 Midterm 9 Food preservation history and social life impact 10 Bread and wine, history and symbolic meaning 11 A general framework for the study of national eating and drinking culture 12 Turkish cuisine and traditions of history 13 Turkish cuisine and traditions of history 14 The history of the Middle East culinary traditions 15 Final Exam 16 Final Exam

Recomended or Required Reading

BURAK ONARAN, Mutfak Tarih: Yemeğin Politik Serüvenleri, ISBN 9789750518591, ILETIŞIM yayıncılık, 2015 DENIZ GÜRSOY, Tarihin Süzgecinden Mutfak Kültürümüz, ISBN 9789753298186,Oğlak yayıncılık, 2013 SEVIM ASIMGÜL, MERVE ŞAHIN, MUTFAK KÜLTÜRÜ, ISBN 9799752630269, TIMAŞ, 2004

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 4 3 LO.3 3 LO.4 3 LO.5 5