COURSE UNIT TITLE

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

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

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

1. Lectures: Each week, a lecture will be given on a subject in accordance with the course content.
2. Class discussions based on Each Group's Projects Case Study
3. Mid term exam.
4. Term Project
5. Presentation
6. Final Exam

Assessment Methods

To be announced!

Further Notes About Assessment Methods

1. Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final Exam: The exam will cover all topics in the course content. Students are also responsible for the discussions, applications and case studies in the course (20%).
3. Term Project: Each student is expected to work on a term project, enrich it with Case Studies and Class Discussions, and submit the project report to the relevant faculty member. Each term project subjects given by the lecturer will be prepared by students and will be presented in the class. Term paper subjects will be determined in the first week of the term (%20)
4. Presentation: Each student is expected to work on the term project, enrich it with case studies and in-class discussions, and share the findings and results. (20%).

Assessment Criteria

Exam Evaluation Criteria:
In answering the exam questions, students' understanding of the course topics and concepts, establishing causal relationships between them, giving examples, analytical thinking and using relevant terminology will be measured.

Term Project Evaluation Criteria:

Student submits a report conforming to the term project template determined by the course instructor (5 points)
This element is not provided 1 (0%)
This element does not entirely fit the template / has major mistakes 2 (40%)
This element fits the template at an acceptable standard / has minor mistakes 3 (60%)
This element complies with the template and meets the expectation 4 (80%)
This element is prepared professionally without mistakes 5 (100%)

Student defines the term project subject and explains it by giving necessary information on its history (20 points)
This element is not provided 1 (0%)
This element is not adequately explained with necessary information 2 (40%)
This element defines the subject an acceptable standard 3 (60%)
This element is developed in a good way and meets the overall expectation 4 (80%)
This element is noteworthy and fits perfectly into the context 5 (100%)

Student discusses whether the term project subject is somehow a part of tourism activities or not by stating the reasons (20 points)
This element is not provided 1 (0%)
This element does not entirely discuss the subject with reasons 2 (40%)
This element fits the context at an acceptable standard 3 (60%)
This element is developed in a good way and fits into the context 4 (80%)
This element is noteworthy and fits perfectly into the context 5 (100%)

The student supports the project with a case study by stating the reasons whether tourism is beneficial or harmful in terms of the project topic (20 points)
This element is not provided 1 (0%)
This element does not entirely discuss the subject with reasons 2 (40%)
This element fits the context at an acceptable standard 3 (60%)
This element is developed in a good way and fits into the context 4 (80%)
This element is noteworthy and fits perfectly into the context 5 (100%)

Student uses relevant and varied references for the term project (10 points)
This element is not provided 1 (0%)
This element lacks relevance and variety 2 (40%)
This element meets the average expectation 3 (60%)
This element meets the overall expectation 4 (80%)
This element is handled professionally 5 (100%)

Student manages presentation time effectively (5 points)
This element is not provided 1 (0%)
This element is not planned well enough 2 (40%)
This element meets the average expectation 3 (60%)
This element meets the overall expectation 4 (80%)
This element is handled professionally 5 (100%)

Student prepares an elaborate visual presentation in accordance with the specified rules (10 points)
This element is not provided 1 (0%)
This element falls short of expectations and does not comply with some rules 2 (40%)
This element complies with most rules and meets the average expectation 3 (60%)
This element complies with most rules and meets the overall expectation 4 (80%)
This element complies with all rules and is handled professionally 5 (100%)

Student uses effective presentation techniques and skills (10 points)
This element is not provided 1 (0%)
This element falls short of expectations 2 (40%)
This element meets the average expectation 3 (60%)
This element meets the overall expectation 4 (80%)
This element is handled professionally 5 (100%)

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

Friday 12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes