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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 211GASTRONOMY2 + 03rd Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Understanding the Dimensions of Scientific and Artistic gastronomy gastronomy and related concepts. Facilities and attractiveness as a tourism product, as the size of a Hospitality Industry Facilities, Facilities Development of Tourism in Tourism and Gastronomy, Food Habits and traditions of the Development, Basic Principles of Nutrition, Food and Beverage Types and Components, Food and Beverage Production Techniques; Food Storage and Protection; Food poisoning prevention, Food Safety, Hygiene and Sanitation HACCP as a management tool to provide the European Public Assessment of gastronomy.
Course Content KITCHEN ART, HISTORY, THE RELATIONSHIP BETWEEN FOOD AND SOCIETY.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
44. The student learns the history of gastronomy and catering.
1. Gastronomy in the world to learn about the developments
23. Developments in Turkey learns .
34. Students understand the importance of tourism in terms of gastronomy.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00155555555551122225
LO 00255554555551122225
LO 00355554444441125455
LO 00455554444441122225
Sub Total2020202017181818181844811101120
Contribution55554555551123335

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)11313
Assignments4832
Mid-terms177
Final examination11212
Report / Project11212
Total Work Load

ECTS Credit of the Course






104

4
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes