GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

TURKISH CUISINE/GAS 202

Course Title:	TURKISH CUISINE
Credits	2	ECTS	4
Semester	4	Compulsory/Elective	Compulsory

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

ASST. PROF. MUSTAFA AKSOY (PHD.)

-- WEB SITE(S) OF LECTURER(S)

YRD. DOÇ. DR. MUSTAFA AKSOY

-- EMAIL(S) OF LECTURER(S)

YRD. DOÇ. DR. MUSTAFA AKSOY

-- LEARNING OUTCOMES OF THE COURSE UNIT

Kitchen has information about the Historical Development of Culture.
Kitchen has information about the culture of the ancient and Roman times.
Know the Turkish Culinary Culture Historic Development.
Culture of the Ottoman and Republican Turkish Kitchen has information about.
Located in Turkey will have information on Local and Regional Cuisines.

-- 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	Historical Development of the kitchen.
2. Week	Culinary Culture and Its Relationship With other branches of science are of interest.
3. Week	Factors Affecting the culinary culture of societies.
4. Week	Inside the kitchen's Changes and Interactions in Historical Perspective.
5. Week	Culinary in the Archaic Period.
6. Week	Culinary in Roman times.
7. Week	Historical Development of the Turkish Culinary Culture.
8. Week	Midterm Exam
9. Week	Culinary Culture of the Ottoman Empire.
10. Week	Republican Turkish Culinary Culture.
11. Week	The Social Functions of the food are Nowadays.
12. Week	The Local Kitchen.
13. Week	Central Anatolia, Eastern Anatolia and Black Sea Region Culinary Culture.
14. Week	Marmara Region, Aegean Region, Mediterranean Region and Southeastern Anatolia Region Culinary Culture.
15. Week	General Review.
16. Week	Final Exam

-- RECOMMENDED OR REQUIRED READING

Gökdemir,A.(2009). Mutfak Hizmetleri Yönetimi,Detay Yayıncılık,Ankara.

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer, Demonstration, Practise

-- WORK PLACEMENT(S)

None

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	100
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	16	2	32
Practising Hours of Course Per Week			0
Reading	14	2	28
Searching in Internet and Library			0
Designing and Applying Materials			0
Preparing Reports			0
Preparing Presentation			0
Presentation			0
Mid-Term and Studying for Mid-Term	2	6	12
Final and Studying for Final	2	7	14
Other	2	5	10
TOTAL WORKLOAD:			96
TOTAL WORKLOAD / 25:			3.84
ECTS:			4

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1	Have an understanding of the structure of the tourism industry, how it functions, and its significance for the development of the country.	X
2	Demonstrate reading, listening, speaking and writing skills in one foreign language (English, German or French) at least at the level of B2 of European Language Portfolio.	X
3	Have an understanding of the basic concepts, theories, principles and facts within the context of management, economics, and social psychology.	X
4	Demonstrate effective use of both basic and professional information and communication technologies and software.	X
5	Understand, analyze and interpret the cultures, history, religions, and the art of the civilisations that have lived in Turkey.	X
6	Have detailed knowledge of the geography of both the World and the Turkey.	X
7	Plan, implement and control a tour.	X
8	Communicate verbally, non-verbally and in writing effectively and demonstrate effective presentation skills.	X
9	Recognize, understand, and communicate with different cultures.	X
10	Understand and apply national and international law, regulations and professional standards related to tourist guiding.	X
11	Describe, synthesize, analyze, interpret and evaluate data and information professionally.					X
12	Work effectively both independently and with others.					X
13	Have the qualifications to manage and organize the organizations in the travel businesses.	X
14	Have general business knowledge.	X
15	Understands strategies for management and marketing in the field of travel management.	X
16	Have knowledge of basic law related to tourism businesses.	X
17	Understands the relationship between tourism and environment, is aware of the necessary practices for a more livable environment and applies them when necessary.	X
18	Have the ability to think analytically in the field of tourism.	X
19	Have basic knowledge about home country cuisine and world cuisines.					X
20	Have a basic knowledge of the document and the accounting system in the travel agencies.	X

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR