GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
TURKISH CUISINE CULTURE/GAS 202
Course Title: TURKISH CUISINE CULTURE
Credits 2 ECTS 4
Semester 4 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Dr.Menekşe Cömert
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/meneksecomert
 -- EMAIL(S) OF LECTURER(S)
  meneksecomert@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
General Characteristic of Turkish Cuisine
History of Turkish Cuisine
General characteristics of modern Turkish cuisine (Today)






 -- 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  History of Turkish Cuisine
2. Week  History of Turkish Cuisine
3. Week  History of Turkish Cuisine
4. Week  The Ottoman Empire Cuisine
5. Week  The Ottoman Empire Cuisine
6. Week  General Characteristics of Turkish Cuisine
7. Week  Exam
8. Week  General Characteristics of Turkish Cuisine
9. Week  Modern Turkish Cuisine
10. Week  Modern Turkish Cuisine
11. Week  General Characteristics of modern Turkish Cuisine
12. Week  General Characteristics of modern Turkish Cuisine
13. Week  General Characteristics of modern Turkish Cuisine
14. Week  General Overview
15. Week  
16. Week  
 -- RECOMMENDED OR REQUIRED READING
  Türk Mutfak Kültürünün Genel Nitelikleri (Mahmut Tezcan), Değişen Türk Mutfağı (Kamil Toygar), Osmanlı Mutfağı (Nezihe Araz), Türk Mutfağının Tarihsel
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer,
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
100
 Assignment
0
0
 Exercises
2
10
 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
4
2
8
 Practising Hours of Course Per Week
10
2
20
 Reading
0
0
0
 Searching in Internet and Library
0
0
0
 Designing and Applying Materials
0
0
0
 Preparing Reports
0
0
0
 Preparing Presentation
3
8
24
 Presentation
3
2
6
 Mid-Term and Studying for Mid-Term
1
8
8
 Final and Studying for Final
1
9
9
 Other
5
5
25
 TOTAL WORKLOAD: 
100
 TOTAL WORKLOAD / 25: 
4
 ECTS: 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Have an understanding of concepts related to tourism industry and be able to interpret these concepts.X
2Understand both professional and scientific ethical valuesX
3Demonstrate effective use of both basic and professional information and communication technologies and softwareX
4Have basic knowledge of documentary and accounting systems related with tourism businessesX
5Demonstrate effective use of manual and automated operations in the front office departmant of accommodation establishmentsX
6Have basic knowledge of economicsX
7Have analytical thinking skills within the context of tourismX
8Have financial analysis skills related to tourism operationsX
9Have detailed knwoledge of human resources management in tourism industryX
10Have an understanding of food and beverage practices in tourism businessesX
11Have an understanding of different tourism services such as hotel services at health establishments and yacht and marina managementX
12Demonstrate reading, listening, speaking and writing skills in foreign languages as required by the industryX
13Understand and apply management theories and practices in order to effectively run a hospitality and tourism operationX
14Have detailed knowledge of business administrationX
15Have an understanding of marketing and management strategies within the context of tourism managementX
16Have basic knowledge of legal procedures related to tourism industryX
17Understand the relationship between tourism and environment and be able to apply required practices for a more lively environmentX
18Have an understanding of recreational activities performed in accommodation establishmentsX
19Have an understanding of the cultural context of tourismX
20Have basic knowledge of national and international cuisinesX