GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

HISTORY OF GASTRONOMY/5950024

Course Title:	HISTORY OF GASTRONOMY
Credits	3	ECTS	7.5
Semester	2	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Assist. Prof. Melek Yaman

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

http://www.websitem.gazi.edu.tr/site/meleky

-- EMAIL(S) OF LECTURER(S)

meleky@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Knows the factors that will guide or give the culinary arts.
Know the relationship between cultural values and culinary arts
Knows that cultural and social developments lead to culinary arts.
Food and food are evaluated in history, geography, culture.
Knowledgeable about the new gastronomic trends developing in the world.

-- 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	Investigation of the gastronomic in the historical development process of economic, social, political and cultural aspects.
2. Week	Investigation of the gastronomic in economic, social, political and cultural aspects in the historical development process
3. Week	Investigation of the gastronomic in the historical development process of economic, social, political and cultural aspects.
4. Week	Evaluation of the development of world culinary cultures from the Renaissance to the present day
5. Week	Evaluation of the development of world culinary culture in the process from the industrial period to the present day
6. Week	Midterm
7. Week	Different culinary currents and their effect on the culinary arts
8. Week	Relationship between the cultural and social development of the gastronomy
9. Week	The effects of technological developments on gastronomy
10. Week	The effects of cultural values on culinary arts
11. Week	Economic and health dimension of gastronomy
12. Week	Prepared homework assignments
13. Week	Prepared homework assignments
14. Week	Final exam
15. Week
16. Week

-- RECOMMENDED OR REQUIRED READING

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer

-- WORK PLACEMENT(S)

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	20
Assignment	1	30
Exercises	0	0
Projects	0	0
Practice	0	0
Quiz	0	0
Contribution of In-term Studies to Overall Grade		50
Contribution of Final Examination to Overall Grade		50

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	14	3	42
Practising Hours of Course Per Week	0	0	0
Reading	14	3	42
Searching in Internet and Library	14	5	70
Designing and Applying Materials	0	0	0
Preparing Reports	2	10	20
Preparing Presentation	1	7	7
Presentation	1	1	1
Mid-Term and Studying for Mid-Term	1	7	7
Final and Studying for Final	1	7	7
Other			0
TOTAL WORKLOAD:			196
TOTAL WORKLOAD / 25:			7.84
ECTS:			7.5

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1					X
2						X
3				X
4				X
5					X
6					X
7				X
8					X
9				X
10					X
11						X
12					X
13					X
14				X
15				X
16					X
17					X
18					X
19				X
20					X

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR