Culinary Cultures and Analysis From The Ancient Ages To The Present
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Culinary Cultures and Analysis From The Ancient Ages To The Present | GDR103 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Students know the factors affecting the formation of culinary cultures from the first ages to the present.
2) Students know how culinary cultures developed from the first ages to the present.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
NONE
Course Contents
This course includes the necessary theoretical information about the existence and development of culinary cultures from the first ages to the present.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required