COURSE UNIT TITLE

: SPICE AND COFFEE CULTURE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3053 SPICE AND COFFEE CULTURE ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

The history of spices and coffee culture and is intended to provide information about the terminology.

Learning Outcomes of the Course Unit

1   To transfer the historical development of spices and coffee
2   Spice, to explain the correct use and compatible with each other
3   New technical reasoning in respect of preparation of coffee
4   To use the terminology of about coffee and spices
5   Having knowledge about the culture of coffee in the world

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction of the course
2 The definition and properties of Culture
3 Spices and fragrant plants
4 In the Antiquity spices
5 In the Middle Ages spices
6 Spices Ottoman period
7 Midterm
8 Midterm
9 The discovery of coffee
10 Coffee, and cultural influence in Africa and Asia
11 Coffee, and cultural influence in Europe
12 According to coffee and coffee-growing regions of the growing area
13 The tools used in coffee culture
14 The coffee in the world of construction forms
15 Final Exam
16 Final Exam

Recomended or Required Reading

Çevirmen:Serpil DEMIRCI, Yazar:Penny Stanway, Baharatlar:Mucize Gıdalar, ISBN:9789752752757, Kuraldışı yayıncılık, 2014
Deniz GÜRSOY, Baharat ve Güç, Oğlak Yayıncılık ve Reklamcılık Ltd. Şti., 2012, Istanbul
Andrew DALBY, Tehlikeli Tatlar-Tarih Boyunca Baharat, Kitap Yayınevi, Çeviren: Nazlı PIŞKIN, 2004, Istanbul

Planned Learning Activities and Teaching Methods

Lecture, In Class Activities, Case Studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm exam
2. Final exam
3. Homeworks Presentations
4. In-class discussions

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory.
The instructor have the right to make practical examinations.
Lecturers have the right to give homework.
The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

E-mail: demet.bagiran@deu.edu.tr

Office Hours

Wednesday 12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
TOTAL WORKLOAD (hours) 0

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.255
LO.35
LO.45
LO.555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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