1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT
  3. FOOD AND BEVERAGES MANAGEMENT DEPARTMENT
  4. 603 Food and Beverages Management
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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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
 Select Year   


 Course TermNoInstructors
Details 2018-2019 Fall1NURTEN ÇEKAL
Details 2017-2018 Fall1NURTEN ÇEKAL
Details 2016-2017 Fall1NURTEN ÇEKAL
Details 2015-2016 Fall2NURTEN ÇEKAL
Details 2014-2015 Fall2NURTEN ÇEKAL
Details 2013-2014 Fall2NURTEN ÇEKAL
Details 2012-2013 Fall2NURTEN ÇEKAL
Details 2011-2012 Fall2NURTEN ÇEKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 211 GASTRONOMY 2 + 0 1 Turkish 2018-2019 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. NURTEN ÇEKAL ncekal@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
WeeksTopics
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
ResourcesResources Language
Tarih Boyunca Yemek Kültürü, Murat BELGETürkçe
Antik ve Ortaçağda Yemek Kültürü, Sanat, Kültür ve Mutfak, Phyllis Pray Bober. Türkçe
Beslenme Antropolojisi .Prof.Dr.Türkan KUTLUAY MERDOLTürkçe
Tarih Boyunca Yemek Kültürü, Murat BELGETürkçe
Antik ve Ortaçağda Yemek Kültürü, Sanat, Kültür ve Mutfak, Phyllis Pray Bober. Türkçe
Beslenme Antropolojisi .Prof.Dr.Türkan KUTLUAY MERDOLTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes