1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
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
ASC 252GASTRONOMY HISTORY2 + 03rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective To teach the history of gastronomy and the history of food.
Course Content The development of the history of food from the beginning of humanity to the present day and its reflections on today's cuisine understanding.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1In this lesson where cooking history is told, students will learn the stories of skill, creativity and extraordinary human behavior and will be aware of all approaches in the historical process.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
Sub Total            
Contribution000000000000

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)14114
Assignments236
Mid-terms166
Final examination166
Presentation / Seminar Preparation144
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2NUSRET ERCAN ŞENLİKCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 252 GASTRONOMY HISTORY 2 + 0 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TMYO B0003 %80
Goals To teach the history of gastronomy and the history of food.
Content The development of the history of food from the beginning of humanity to the present day and its reflections on today's cuisine understanding.
Topics
WeeksTopics
1 Nutrition in Early Humans
2 The Origins of Anatolian Culinary Culture I
3 The Origins of Anatolian Culinary Culture II
4 MESOPOTAMIA CUISINE
5 greek culinary culture in antiquity
6 Ancient Egyptian Culinary Culture
7 Historical Development of Far Eastern Culinary Culture
8 Roman culinary culture
9 Medieval European cuisine
10 Discovery of America and new foods
11 Renaissance cuisine and Italian Cuisine
12 The evolution of French cuisine in the modern era
13 The industrial revolution and its impact on kitchens
14 stories of food
Materials
Materials are not specified.
Resources
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