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)	Assistant Professor Tulga Albustanlıoğlu
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understand the nutrition culture of past civilizations. 2) Hellenic, Roman and Anatolian antiquity learns the culture of nutrition and examines the connection with the present. 3) List the characteristics of the culinary culture of the Hellenistic and Roman periods and today. 4) Understands the characteristics of Hittite cuisine. Learn the historical development and general characteristics of Hittite cuisine and examine its connection with today. 5) Learns the general characteristics of Lydian and Ionian cuisine and the factors that cause changes. 6) Recognize the importance and value of the culinary culture of the Antiquity.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Food culture in ancient times, primitive cooking methods, historical process of food and its effects to the present are taught in the course.
COURSE CONTENTS	WEEK TOPICS 1st Week Food culture, civilization culture and archeology in antiquity 2nd Week Food culture and beverage in ancient Hellenic society 3rd Week Food culture in ancient Hellenic society: Table customs 4th Week Food culture in ancient Hellenic society: Feast 5th Week Food culture in ancient Hellenic society: Kitchen equipment 6th Week Food culture and beverage in ancient Roman society 7th Week Food culture in ancient Roman society: Table customs 8th Week Midterm 9th Week Food culture in ancient Roman society: Dining room 10th Week Food culture in ancient Roman society: Feast 11th Week Food culture in ancient Roman society: Kitchen equipment 12th Week Food culture in ancient Roman society: production 13th Week Food culture in Hittite society 14th Week Food culture in Lydian-Ionian society 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Dalby, S. & Grainger, S. (2001). Antik Çağ Yemekleri ve Yemek Kültürü, (Çev. Betül Avunç), Homer Kitabevi, İstanbul. 2. www.academia.edu.tr (PDF Kaynaklar, ayrıca verilecektir). 3. www.baskent.edu.tr/~tulga (Ders Sunumu ve Notları).
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Questions/Answers,Discussion,Presentation,Practice,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 50 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 Individual or group work 3 2 6 Preparation for Final exam 1 8 8 Course hours 14 3 42 Preparation for Midterm exam 2 4 8 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework 2 2 4 Total Workload 100 Total Workload / 30 3,33 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No