| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Discuss the opinions of experts in gastronomy.
- Question innovations with experts in gastronomy.
- He / she can propose new ideas through the information obtained from experts.
- He / she can plan his / her career through the information obtained from experts.
- Discuss current developments in gastronomy.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | 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 |
|
| Recommended 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 Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| 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 Work Load | 99 |
| Total Work Load / 30 (h) | 3.3 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
