Ancient Culinary 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 |
|---|---|---|---|---|---|---|
| Ancient Culinary Culture | GMS403 | Elective | Bachelor's degree | 4 | Fall | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) To investigate the ancient culinary culture.
2) Learns the nutrition, food preparation and consumption habits of ancient cuisine cultures.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | High | Middle | Middle | Middle | High | Middle | Low | High | Middle | |
| 2 | Middle | High | Middle | High | High | High | Middle | Low | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The food types, food cultures, service and service concept, hygiene concepts, taste expectations will be evaluated at the time, and different menus will be prepared in the light of the researches, and knowledge and experience will be obtained both in production and taste.
Weekly Schedule
1) Nutrition Culture in Early Humans - I2) Nutrition Culture in Early Humans - II
3) Nutrition in Ancient Greek Society
4) Use of Nutrients in Ancient Greek Society
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
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