Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1GMS103HISTORY OF CULTURE2+0+02321.11.2022
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The student's understanding of culture, recognizing civilizations, acquiring general culture and understanding human constitute the main purpose of the course.
Course Content The concept of civilization, the concept of culture, historical periods, civilizations.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Furkan BALTACI https://scholar.google.com/citations?user=VBs__gQAAAAJ&hl=tr&oi=ao furkan.baltaci@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Prezi presentations
student grades
Course Notes Current presentations provided by the instructor
Documents a
Assignments a
Exams a

Course Category
Mathematics and Basic Sciences %0
Engineering %0
Engineering Design %0
Social Sciences %75
Education %0
Science %0
Health %0
Field %25

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 40 % 0
Final examination 60 % 0
Total
100
% 0

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 28 2 56
Hours for off-the-c.r.stud 11 3 33
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 91

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 learn what civilization is
2 Learns the relationship between civilization and culture
3 Learns the processes that people have gone through in history
4 Learns the Relationship between Culture and Gastronomy
5 Learns the stages of gastronomy in the historical process
6 Knows the culinary culture and its basic values ??according to the nations

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Culture and Its Components Article analysis textbook
2 Prehistoric Periods/Paleotic Era Article Analiysis textbook
3 Prehistoric Periods/Neolithic Article Analiysis textbook
4 Medieval Period/Mesopotamia Article Analiysis Textbook
5 Medieval/Europe Article Analiysis Textbook
6 Medieval Period/Far East Book Analysis Textbook
7 Medieval Period/Anatolian Cultures Book review Textbook
8 Midterm An overview Textbook
9 Cultural History of Gastronomy/Prehistory Textbook Textbook
10 Cultural History of Gastronomy/Mesopotamia, Ancient Egypt, Anatolian Civilizations Textbook Textbook
11 Cultural History of Gastronomy / Iran, Central Asia, Ancient Greece and Rome, Byzantium Textbook Textbook
12 Cultural History of Gastronomy/Arab Cuisine, China, India, Anatolia and Seljuk Principalities, Textbook Textbook
13 Cultural History of Gastronomy/Ottoman Cuisine, European Cuisine Textbook Textbook
14 final exam An overview Textbook

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1
C2
C3
C4
C5
C6

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant