SPICES AND COFFEE CULTURE

AŞL156

Course Code: AŞL156
Semester: -
Theory+Practice: 3 + 0
ECTS: 5

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Explain the harmonious and correct use of spice.
Makes an idea about preparing coffee with new techniques.
Uses related terminology about coffee and spice.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Introducing the course
2^nd Week	Definition and characteristics of culture
3^rd Week	Spices and herbs
4^th Week	First season spice
5^th Week	Spice in middle age
6^th Week	Spice in the Ottoman period
7^th Week	Areas of use of spice and compatibility with each other
8^th Week	Midterm Exam
9^th Week	Discovery of the Kahaven
10^th Week	Coffee use and cultural influence in Africa and Asia
11^th Week	Coffee use and cultural influence in Europe
12^th Week	Coffee-grown areas and coffee-growing regions
13^th Week	Tools used in coffee culture
14^th Week	Types of building in the world
15^th Week

Recommended or Required Reading

Ulla HEISE, Kahve ve Kahvehane, Dost Kitabevi, 2001, Ankara Andrew DALBY, Tehlikeli Tatlar-Tarih Boyunca Baharat, Kitap Yayınevi, Çeviren: Nazlı PİŞKİN, 2004, İstanbul Susheela Raghavan, Handbook of Spices, Seasonings and Flavorings, CRC Press Taylor&Francis Group, 2007, Florida-ABD Andi Clevely, Katherine Richmond, Sallie Morris, Lesley Macley, Yararlı Otlar ve Baharatlar Mutfağı, Türkiye İş Bankası Kültür Yayınları, 2010, İstanbul (Çin?de Basılmıştır) Deniz GÜRSOY, Baharat ve Güç, Oğlak Yayıncılık ve Reklamcılık Ltd. Şti., 2012, İstanbul Rebecca L. Spang, Restoranın İcadı Paris ve Modern Gastronomi Kültürü, Dost Kitabevi, Çeviren: Bahadır Sina Şener, 2007, Ankara

Planned Learning Activities and Teaching Methods

Lecture
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	20
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	3	42
Preparation for Final exam	1	30	30
Course hours	14	3	42
Preparation for Midterm exam	1	20	20
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	20	20
Total Work Load			156
Total Work Load / 30 (h)			5.2
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12