| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Bachelor's Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 3 |
| NAME OF LECTURER(S) | Instructor Rıza Coşkun Çağlar
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Discuss the opinions of experts in gastronomy.
2) Question innovations with experts in gastronomy.
3) He / she can propose new ideas through the information obtained from experts.
4) He / she can plan his / her career through the information obtained from experts.
5) Discuss current developments in gastronomy.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | It is aimed to share the theoretical or practical information about the sector with the students by the invited guest about the field of gastronomy. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Definition, importance and purpose of the course of gastronomy seminars | | 2nd Week | Gastronomy and observation techniques | | 3rd Week | Protocol meals business visit | | 4th Week | Career planning and saying in gastronomy | | 5th Week | Career planning and saying in gastronomy | | 6th Week | Gastronomy visit in hotel businesses | | 7th Week | Business visit for product quality, control, storage and purchases | | 8th Week | Midterm | | 9th Week | Pastry and bakery products business visit | | 10th Week | Meat and meat products business visit | | 11th Week | Beverage information business visit | | 12th Week | The relationship between gastronomy and visual media | | 13th Week | Franchise business visit | | 14th Week | An overview | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Lecture notes.
2. Akbaba, A. ve Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi Detay Yayıncılık, Ankara.
3. Mısırlı, İ. (2016). Protokol Kurallar Uygulamalar Detay Yayıncılık, Ankara. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Presentation,Project |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 1 | 10 | | Attendance | 1 | 10 | | Total(%) | | 50 | | Contribution of In-term Studies to Overall Grade(%) | | 50 | | Contribution of Final Examination to Overall Grade(%) | | 50 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | 2 | 1 | 2 | | Individual or group work | 2 | 2 | 4 | | Preparation for Final exam | 1 | 8 | 8 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 5 | 5 | | Laboratory (including preparation) | 14 | 2 | 28 | | Final exam | 1 | 2 | 2 | | Homework | 3 | 2 | 6 | | Total Workload | | | 99 |
|---|
| Total Workload / 30 | | | 3,3 |
|---|
| ECTS Credits of the Course | | | 3 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
