Information Package / Course Catalogue
| Course Code | : GAST502 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 5 |
To investigate the effects of different cultures and arts on gastronomy.
The cultures and arts of the countries are under the influence of different religions, languages, traditions, migrations and wars. These interactions are also significant on gastronomy. The gastronomic characteristics of the groups with large cultural differences will be investigated and inventory studies will be emphasized.
| Prof. Zeynep ASLAN |
| 1. | Can define culture and explain its gastronomic importance. |
| 2. | Can identify art and examine it in the gastronomic context. |
| 3. | It can distinguish important factors in the refinement of the gastronomy. |
| 4. | Can contribute to regional inventory studies. |
| 5. | Can present gastronomic values by doing a visual research. |
| 1. | Art, Culture, and Cuisine: Ancient and Medieval Gastronomy, Phyllis Pray Bober |
| 2. | International Gastronomi, Mehmet sarıışık |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 15 | 2 | 17 |
| Final Examination | 1 | 20 | 2 | 22 |
| TOTAL WORKLOAD (hours) | 123 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 4 | 5 | 4 | |
OÇ-2 | 5 | 4 | 5 | 4 | |
OÇ-3 | 5 | 5 | 4 | 5 | |
OÇ-4 | 5 | 4 | 5 | 5 | |
OÇ-5 | 5 | 4 | 4 | 4 | |