COURSE UNIT TITLE

: INTRODUCTION TO GASTRONOMI

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1007 INTRODUCTION TO GASTRONOMI COMPULSORY 3 0 0 4

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

This course aims to promote gastronomy and catering areas related to the first year students

Learning Outcomes of the Course Unit

1   To be able to define the concepts in the field of gastronomy and culinary arts
2   Presenting the history of gastronomy
3   To have knowledge about eating and drinking culture
4   To understand the relationship between gastronomy and tourism
5   To be informed about sustainability and gastronomy trends

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 and related concepts
3 Gastronomy as an element of touristic product, attraction and hospitality
4 Gastronomy as an element of touristic product, attraction and hospitality
5 Gastronomy as an element of touristic product, attraction and hospitality
6 Historical Development of Gastronomy
7 Historical Development of Gastronomy / Midterm Exam
8 Gastronomy as a marketing tool / Midterm Exam
9 Gastronomy as a marketing tool
10 The Relationship between Gastronomy and Tourism
11 The Relationship between Gastronomy and Tourism
12 Sustainable Gastronomy
13 Trends in Gastronomy
14 Trends in Gastronomy
15 Final exam
16 Final exam

Recomended or Required Reading

Zeki TEZ, Lezzetin Tarihi, Geçmişten Bu Güne Yiyecek-Içecek ve Keyif Vericiler, Hayy Kitap, 2012, Istanbul
Linda Civitello Cuisine and Culture: A History of Food and People, 2nd Edition April 2007, ISBN 978-0-471-74172-5
Rebora Giovanni, Çatal Kültürü: Avrupa Mutfağının Kısa Tarihi, Kitap Yayınevi,2003, Istanbul 6. Phyllis Pray Bober, Antik ve Orta çağda Yemek Kültürü, Sanat, Kültür ve Mutfak, 2003, Istanbul 7.

Planned Learning Activities and Teaching Methods

Lecture Format, Discussion, Problem Solving and Question-Answer

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

Midterm and Final Exams

Language of Instruction

Turkish

Course Policies and Rules

Dokuz Eylul University School of Applied Sciences Teaching and Exam Application Principles

Contact Details for the Lecturer(s)

gozde.turkoz@deu.edu.tr

Office Hours

Wednesday 13:00-15:00

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 4 4
Preparation for final exam 1 4 4
Preparing presentations 10 2 20
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 90

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.14
LO.23
LO.33
LO.43
LO.5

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

Copyright 2015 DEÜ. BİD

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