Gastronomy and Food History
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Gastronomy and Food History | GMS102 | Compulsory | Bachelor's degree | 1 | Spring | 5 |
Name of Lecturer(s)
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) Have knowledge about culinary culture of societies.
2) Compare the culinary culture of societies.
3) Defines the relationship between food raw material and geography.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | High | High | Middle | Middle | High | Low | High | Middle | High | |
| 2 | Middle | High | Low | Middle | High | Middle | Low | Middle | High | High | |
| 3 | Middle | High | Middle | High | High | High | Middle | Low | High | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course, starting from prehistoric times, will examine the food cultures of civilizations, societies and countries in all historical ages.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required