Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 163313002104 | GASTRONOMY | Elective | 1 | 2 | 3 |
|
Level of Course Unit |
Short Cycle |
Objectives of the Course |
To have tourism guides, who are aware of Gastronomy, can provide the requirements, requests and expectations of guests who are aware of health, taste and aesthetics is significant for the sustainable development of country. The Purpose of course is that trainees of tourism guide are well informed about scientific and artistic dimensions and food and beverage culture. |
Name of Lecturer(s) |
|
Learning Outcomes |
1 | Concept of gastronomy is described and explained. | 2 | Relation of tourism and gastronomy is explained. | 3 | Artistic and Scientific dimensions of gastronomy are explained. | 4 | Relation of religion and food and meaning and importance of food in various religions are explained. | 5 | |
|
Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
Gastronomy and Related Concepts, Scientific and Artistic Dimensions of Gastronomy; Gastronomy as a Touristic Product and Attractiveness; Gastronomy as a Dimension of Entertainment Industry; Tourism of Gastronomy and Development of Tourism of Gastronomy; Development of Eating Habits and Traditions; Basic Nutrition Principles; Kinds and Components of Food and Beverage; Processing Technics of Food and Beverage; Food Storage, Conservation, Protection for Food Poisoning, Food Safety, HACCP as a Management Agent in Providing Hygiene and Sanitation, A General Evaluation of European Gastronomy. |
Weekly Detailed Course Contents |
|
1 | Gastromy and Related Concepts | | | 2 | Artistic and Scientific Dimensions of Gastronomy | | | 3 | Gastronomy as Touristic Product and Attractiveness | | | 4 | Gastronomy as a Dimenson of Entertainment Industry | | | 5 | Formation of Eating Habits and Traditions | | | 6 | Basic Nutrition Principles | | | 7 | Kinds and Components of Food - Beverage | | | 8 | Visa | | | 9 | Food Processing Technics and Cooking Methods | | | 10 | Beverage Processing Technics:Introduction of Alcoholic and Non Alcoholic Beverages | | | 11 | HACCP as a Management Agent in Providing Hygiene and Sanitation | | | 12 | A General Evaluation of European Gastronomy | | | 13 | General Review | | | 14 | Final Exam | | | 15 | | | | 16 | | | |
|
Recommended or Required Reading |
İlhan, İbrahim, Gastronomi: Beslenme Bilimi ve Sanatı, Ders Notları, Nevşehir Turizm Fakültesi, Nevşehir, 1998. , Harrison A.F., Gastronomy, New Horizan Books Sussex, 1982 |
Planned Learning Activities and Teaching Methods |
|
Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | None |
|
Workload Calculation |
|
Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Attending Lectures | 14 | 2 | 28 |
Self Study | 14 | 2 | 28 |
Individual Study for Mid term Examination | 1 | 12 | 12 |
Individual Study for Final Examination | 1 | 12 | 12 |
|
Contribution of Learning Outcomes to Programme Outcomes |
|
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|