GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
SPICE AND COFFEE CULTURE/GAS 241
Course Title: SPICE AND COFFEE CULTURE
Credits 2 ECTS 3
Semester 3 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Ass. Prof. Mustafa Aksoy
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/site/maksoy/
 -- EMAIL(S) OF LECTURER(S)
  maksoy@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To explain spices harmony with each other and right using of spices.
To execute new ideas about prepare coffee by new techniques.
To use the terminology about coffee and spices
 -- MODE OF DELIVERY
   The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Definition of the course
2. Week  Definition and features of culture
3. Week  Spice and aromatic plants
4. Week  Spices in the First Ages
5. Week  Spices in the Middle Ages
6. Week  Spices in the Ottoman period
7. Week  Spices’ using areas and harmony with each other
8. Week  Midterm Exam
9. Week  Discovery of coffee
10. Week  Use of the coffee in Africa and Minor Asia, and cultural impact of the using of coffee
11. Week  Using of the coffee in Europe and cultural impact of the using of coffee
12. Week  The areas are coffee is grown and coffee by region is its grown.
13. Week  Tools are used in coffee culture
14. Week  Forms of construction of coffee in the world
15. Week  Final Exam
16. 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
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Demonstration, Question&Answer
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
30
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
 Reading
14
1
14
 Searching in Internet and Library
14
1
14
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
7
2
14
 Final and Studying for Final
7
2
14
 Other
0
 TOTAL WORKLOAD: 
84
 TOTAL WORKLOAD / 25: 
3.36
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X