Information Package / Course Catalogue
Gastronomy History
Course Code: AŞL108
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

To learn the development of food and food cultures from prehistoric to medieval period in historical process

Course Content

Examination of food production and consumption in the world from the prehistoric ages to the Middle Ages in the economic, social, political and cultural aspects of historical development

Name of Lecturer(s)
Ins. Yeter ÇAN DOMRUK
Learning Outcomes
1.
2.
3.
4.
5.
6.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
.
Week 2 - Theoretical
.
Week 3 - Theoretical
.
Week 4 - Theoretical
.
Week 5 - Theoretical
.
Week 6 - Theoretical
.
Week 7 - Intermediate Exam
.
Week 8 - Theoretical
.
Week 9 - Theoretical
.
Week 10 - Theoretical
.
Week 11 - Theoretical
.
Week 12 - Theoretical
.
Week 13 - Theoretical
.
Week 14 - Final Exam
.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
5
5
5
5
5
OÇ-2
OÇ-3
OÇ-4
OÇ-5
OÇ-6
Adnan Menderes University - Information Package / Course Catalogue