Spice and Coffee Culture
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 |
|---|---|---|---|---|---|---|
| Spice and Coffee Culture | GMS405 | Elective | Bachelor's degree | 4 | Fall | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) explain spices harmony with each other and right using of spices.
2) execute new ideas about prepare coffee by new techniques.
3) Recognize spices and coffee
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | Middle | High | High | High | Middle | Middle | High | High | Middle | |
| 2 | Middle | Middle | High | High | Middle | Middle | High | High | Middle | Middle | |
| 3 | High | High | Middle | Middle | Middle | High | Middle | High | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Spice and aromatic plants, Spices’ using areas and harmony with each other, The areas are coffee is grown and coffee by region is its grown, Tools are used in coffee culture
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