| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Seminar | GMS202 | Compulsory | Bachelor's degree | 2 | Spring | 5 |
Name of Lecturer(s)
Prof. Dr. Selda UCA
Learning Outcomes of the Course Unit
1) Discovers skills related to kitchen applications
2) Gains entrepreneurship skills in the field of food and beverage management
3) Improves research and presentation skills in the field of gastronomy
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | High | High | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes studies on the measurement of student skills in kitchen practices, entrepreneurship and gastronomy literacy in the field of gastronomy.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Lecture
3) Lecture
4) Lecture
5) Lecture
6) Question-Answer
7) Question-Answer
8) Question-Answer
9) Question-Answer
10) Question-Answer
11) Group Study
12) Group Study
13) Group Study
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required