| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Explain the correct and proper use of spices.
- Conducts ideas about preparing coffee with new techniques.
- Use the related terminology about coffee and spices.
|
| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | This course introduces students to the world of herbs, spices and coffee. It defines various herbs and spices and their various applications throughout the world while presenting a historical overview of the spice trade on a global scale. The course also provides a history of the discovery of coffee and its spread to the Near East, Africa, and Europe. Regions that significant amounts of coffee are grown will be pinpointed and the types of beans that are cultivated will be identifed. Current coffee culture trends and teh multitude of appliances they use to produce coffee will also be analyzed. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
İntroduction of the course |
|
2nd Week |
Definition and characteristics of culture |
|
3rd Week |
Spices and herbs |
|
4th Week |
Spices in the first age |
|
5th Week |
Spices in the Middle Ages |
|
6th Week |
Ottoman seasoning |
|
7th Week |
Spice usage areas and harmony with each other |
|
8th Week |
Midterm |
|
9th Week |
Discovery of coffee |
|
10th Week |
Coffee use and cultural impact in Africa and Asia Minor |
|
11th Week |
Coffee use and cultural impact in Europe |
|
12th Week |
Coffee growing regions and coffee according to regions |
|
13th Week |
Tools used in coffee culture |
|
14th Week |
Coffee forms in the world |
|
15th Week |
Final Exam. |
|
| Recommended or Required Reading | 1. Heise, U. (2001). Kahve ve Kahvehane. Dost Kitabevi, Ankara.
2. Dalby, A. (2004). Tehlikeli Tatlar-Tarih Boyunca Baharat. Kitap Yayınevi, İstanbul.
3. Raghavan, S. (2007). Handbook of Spices, Seasonings and Flavorings. CRC Press Taylor & Francis Group, Florida-ABD |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
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| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Total(%) |
|
30 |
| Contribution of In-term Studies to Overall Grade(%) |
|
30 |
| Contribution of Final Examination to Overall Grade(%) |
|
70 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
3 |
3 |
| Preparation for Quiz |
8 |
2 |
16 |
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
8 |
7 |
56 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
5 |
7 |
35 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
10 |
2 |
20 |
| Presentation (including preperation) |
2 |
5 |
10 |
| Project |
2 |
5 |
10 |
| Quiz |
6 |
3 |
18 |
| Article Presentation |
2 |
5 |
10 |
| Total Work Load | 293 |
| Total Work Load / 30 (h) | 9.76 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
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| Work Placement(s) | No |
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