COURSE UNIT TITLE

: SPICE AND COFFEE CULTURE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0005 SPICE AND COFFEE CULTURE ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Program of Tourismand Hotel Manegement

Course Objective

The aim of this course is to explain the importance and diversity of spices which give a unique identity to the foods which belongs to food culture, to learn the large ritual from the variety of coffee, cooking to presentation.

Learning Outcomes of the Course Unit

1   All the spices are described
2   To explain spices harmony with each other and right using of spices.
3   Coffee types are explained
4   To execute new ideas about prepare coffee by new techniques.
5   To use the terminology about coffee and spices

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Definition of the course
2 Definition and features of culture
3 Spice and aromatic plants
4 Spices in the First Ages and Middle Ages
5 Spices in the Ottoman period
6 Spices using areas and harmony with each other
7 MIDTERM EXAM
8 Discovery of coffee
9 Use of the coffee in Africa and Minor Asia, and cultural impact of the using of coffee
10 Using of the coffee in Europe and cultural impact of the using of coffee
11 The areas are coffee is grown and coffee by region is its grown.
12 Tools are used in coffee culture
13 Forms of construction of coffee in the world

Recomended or Required Reading

Ulla HEISE, Kahve ve Kahvehane, Dost Kitabevi, 2001, Ankara
Andrew DALBY, Tehlikeli Tatlar-Tarih Boyunca Baharat, Kitap Yayınevi, Çeviren: Nazlı PIŞKIN, 2004, Istanbul
Susheela Raghavan, Handbook of Spices, Seasonings and Flavorings, CRC Press Taylor&Francis Group, 2007, Florida-ABD
Andi Clevely, Katherine Richmond, Sallie Morris, Lesley Macley, Yararlı Otlar ve Baharatlar Mutfağı, Türkiye Iş Bankası Kültür Yayınları, 2010, Istanbul (Çin de Basılmıştır)
Deniz GÜRSOY, Baharat ve Güç, Oğlak Yayıncılık ve Reklamcılık Ltd. Şti., 2012, Istanbul
Restoranın Icadı Paris ve Modern Gastronomi Kültürü, Dost Kitabevi, Çeviren: Bahadır Sina Şener, 2007, Ankara

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) VZ * 0.40 + FN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) VZ * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparations before/after weekly lectures 12 2 24
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.11
LO.21
LO.31
LO.41
LO.51

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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