1. FIRST CYCLE - BACHELOR'S DEGREE
  2. TOURISM FACULTY
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 605 GASTRONOMY AND CULINARY ARTS
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
GMS 205INTRODUCTION TO GASTRONOMY3 + 03rd Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective The aim of this course is to teach food consumption attitudes of societies in the historical process and the factors of the development of cuisines.
Course Content Cuisine, interaction of cuisine-climate, interaction of cuisine-religious belief, interaction of cuisine-geography, interaction of cuisine-tradition, evolution factors of local cuisines.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learns the factors which effect the development of cuisines.
2Learns the factors which effect the evolution of cuisines.
3Gets the awareness of protecting local cuisines.
4Gets the awareness of consuming organic food for sustainability of natural resources.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00135435435453545345
LO 002                 
LO 003                 
LO 004                 
Sub Total35435435453545345
Contribution11111111111111111

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments122
Mid-terms144
Internet Searching/ Library Study8216
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1NURTEN ÇEKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 205 INTRODUCTION TO GASTRONOMY 3 + 0 1 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. NURTEN ÇEKAL ncekal@pau.edu.tr TUR A0307 %70
Goals The aim of this course is to teach food consumption attitudes of societies in the historical process and the factors of the development of cuisines.
Content Cuisine, interaction of cuisine-climate, interaction of cuisine-religious belief, interaction of cuisine-geography, interaction of cuisine-tradition, evolution factors of local cuisines.
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
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
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
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
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 Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes