PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 211	GASTRONOMY	2 + 0	3rd Semester	3

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

4	4. The student learns the history of gastronomy and catering.
1	. Gastronomy in the world to learn about the developments
2	3. Developments in Turkey learns .
3	4. Students understand the importance of tourism in terms of gastronomy.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14
LO 001	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Sub Total	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Contribution	1	1	1	1	1	1	1	1	1	1	1	1	1	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Assignments	1	15	15
Report / Project	1	21	21
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2019-2020 Fall	1	ENGİN TAŞKIN

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 211	GASTRONOMY	2 + 0	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. ENGİN TAŞKIN	etaskin@pau.edu.tr		Course location is not specified.	%70

Goals		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.
Content		KITCHEN ART, HISTORY, THE RELATIONSHIP BETWEEN FOOD AND SOCIETY.

Topics

Weeks	Topics
1	Meaning and importance of gastronomy
2	gastronomy tourism
3	Gastronomic tourism in Turkey
4	In ancient times, food culture
5	Food culture in Ancient Egypt
6	Food culture in Mesopotamia
7	Food culture in ancient Greece
8	Food culture in the Aegean region in Turkey
9	Food culture in the Marmara Region in Turkey
10	Food culture in Turkey, Black Sea region
11	Food culture in the Mediterranean region in Turkey
12	Food culture in Central Anatolia in Turkey
13	Food culture in eastern Anatolia in Turkey
14	Food culture in the south-eastern Anatolia in Turkey

Materials

Materials are not specified.

Resources

Resources	Resources Language
Tarih Boyunca Yemek Kültürü, Murat BELGE	Türkçe
Antik ve Ortaçağda Yemek Kültürü, Sanat, Kültür ve Mutfak, Phyllis Pray Bober.	Türkçe
Beslenme Antropolojisi .Prof.Dr.Türkan KUTLUAY MERDOL	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student