Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HISTORY of TABLE ETIQUETTE | GMS1264350 | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Closed |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | This course will teach students about the principles and techniques of elegant table setting. They will be able to understand aesthetically pleasing and functional table arrangements for various occasions, understanding the cultural and historical significance of different styles. Students will develop skills in selecting appropriate tableware, linens, and centerpieces, and will learn to balance creativity with etiquette to enhance the dining experience. |
| Course Content | This course contains; Opening lesson – Course process, evaluation / Changes in table setting throughout history,Tables in Ancient Greece and the Roman Empire,Tables in Ancient Egypt and Mesopotamia,Examples of European Tableware: British,Examples of European Tableware: France,Examples of European Tableware: Russia,Examples of Asian Tableware: China,Examples of Asian Tableware: Japan,Early Period: Metal, Porcelain, Leather and Textile Tools and Equipment in the Ottoman Palace,Ottoman Table Manners in the 19th Century,Tables of the Armistice and Republic Period,Tables in Turkish Culture I,Tables in Turkish Culture II,General Review for the Final. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines table manners. | 1 | C |
| 2. Defines equipment used at the table. | 1, 10 | C |
| 3. Explains the purpose of all the equipment used in setting the table. | 10, 9 | C |
| 4. Explains the table rules of different cultures. | 1, 9 | C |
| 5. Compares table arrangements of different cultures. | 16, 9 | C |
| 6. List the steps required to set the table. | 1, 9 | C |
| 7. Uses table manners in professional and everday settings. | 9 | |
| 8. Explains table settings according to design, functionality and etiquette. | 1, 10 | C |
| 9. Prepares balanced and aesthetically pleasing tables. | 9 | C |
| 10. Defines the criteria to evaluate tables in terms of aesthetics and functionality. | 10, 16 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Opening lesson – Course process, evaluation / Changes in table setting throughout history | Preparation for the relevant section from the recommended sources. |
| 2 | Tables in Ancient Greece and the Roman Empire | Preparation for the relevant section from the recommended sources. |
| 3 | Tables in Ancient Egypt and Mesopotamia | Preparation for the relevant section from the recommended sources. |
| 4 | Examples of European Tableware: British | Preparation for the relevant section from the recommended sources. |
| 5 | Examples of European Tableware: France | Preparation for the relevant section from the recommended sources. |
| 6 | Examples of European Tableware: Russia | Preparation for the relevant section from the recommended sources. |
| 7 | Examples of Asian Tableware: China | Preparation for the relevant section from the recommended sources. |
| 8 | Examples of Asian Tableware: Japan | Preparation for the relevant section from the recommended sources. |
| 9 | Early Period: Metal, Porcelain, Leather and Textile Tools and Equipment in the Ottoman Palace | Preparation for the relevant section from the recommended sources. |
| 10 | Ottoman Table Manners in the 19th Century | Preparation for the relevant section from the recommended sources. |
| 11 | Tables of the Armistice and Republic Period | Preparation for the relevant section from the recommended sources. |
| 12 | Tables in Turkish Culture I | Preparation for the relevant section from the recommended sources. |
| 13 | Tables in Turkish Culture II | Preparation for the relevant section from the recommended sources. |
| 14 | General Review for the Final | Preparation for the relevant section from the recommended sources. |
| Resources |
| To be distributed by lecturer |
| Gelibolulu Mustafa Ali, Görgü ve Toplum Kuralları Üzerinde Ziyafet Sofraları, Tercüman Gazetesi Yayınları, İstanbul, 1978 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | Provides solutions to problems encountered in professional life. | ||||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | ||||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | ||||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 3 | 9 | |||
| Term Project | 2 | 5 | 10 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 1 | 1 | |||
| General Exam | 1 | 1 | 1 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 49 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(49/30) | 2 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HISTORY of TABLE ETIQUETTE | GMS1264350 | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Closed |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | This course will teach students about the principles and techniques of elegant table setting. They will be able to understand aesthetically pleasing and functional table arrangements for various occasions, understanding the cultural and historical significance of different styles. Students will develop skills in selecting appropriate tableware, linens, and centerpieces, and will learn to balance creativity with etiquette to enhance the dining experience. |
| Course Content | This course contains; Opening lesson – Course process, evaluation / Changes in table setting throughout history,Tables in Ancient Greece and the Roman Empire,Tables in Ancient Egypt and Mesopotamia,Examples of European Tableware: British,Examples of European Tableware: France,Examples of European Tableware: Russia,Examples of Asian Tableware: China,Examples of Asian Tableware: Japan,Early Period: Metal, Porcelain, Leather and Textile Tools and Equipment in the Ottoman Palace,Ottoman Table Manners in the 19th Century,Tables of the Armistice and Republic Period,Tables in Turkish Culture I,Tables in Turkish Culture II,General Review for the Final. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines table manners. | 1 | C |
| 2. Defines equipment used at the table. | 1, 10 | C |
| 3. Explains the purpose of all the equipment used in setting the table. | 10, 9 | C |
| 4. Explains the table rules of different cultures. | 1, 9 | C |
| 5. Compares table arrangements of different cultures. | 16, 9 | C |
| 6. List the steps required to set the table. | 1, 9 | C |
| 7. Uses table manners in professional and everday settings. | 9 | |
| 8. Explains table settings according to design, functionality and etiquette. | 1, 10 | C |
| 9. Prepares balanced and aesthetically pleasing tables. | 9 | C |
| 10. Defines the criteria to evaluate tables in terms of aesthetics and functionality. | 10, 16 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Opening lesson – Course process, evaluation / Changes in table setting throughout history | Preparation for the relevant section from the recommended sources. |
| 2 | Tables in Ancient Greece and the Roman Empire | Preparation for the relevant section from the recommended sources. |
| 3 | Tables in Ancient Egypt and Mesopotamia | Preparation for the relevant section from the recommended sources. |
| 4 | Examples of European Tableware: British | Preparation for the relevant section from the recommended sources. |
| 5 | Examples of European Tableware: France | Preparation for the relevant section from the recommended sources. |
| 6 | Examples of European Tableware: Russia | Preparation for the relevant section from the recommended sources. |
| 7 | Examples of Asian Tableware: China | Preparation for the relevant section from the recommended sources. |
| 8 | Examples of Asian Tableware: Japan | Preparation for the relevant section from the recommended sources. |
| 9 | Early Period: Metal, Porcelain, Leather and Textile Tools and Equipment in the Ottoman Palace | Preparation for the relevant section from the recommended sources. |
| 10 | Ottoman Table Manners in the 19th Century | Preparation for the relevant section from the recommended sources. |
| 11 | Tables of the Armistice and Republic Period | Preparation for the relevant section from the recommended sources. |
| 12 | Tables in Turkish Culture I | Preparation for the relevant section from the recommended sources. |
| 13 | Tables in Turkish Culture II | Preparation for the relevant section from the recommended sources. |
| 14 | General Review for the Final | Preparation for the relevant section from the recommended sources. |
| Resources |
| To be distributed by lecturer |
| Gelibolulu Mustafa Ali, Görgü ve Toplum Kuralları Üzerinde Ziyafet Sofraları, Tercüman Gazetesi Yayınları, İstanbul, 1978 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | Provides solutions to problems encountered in professional life. | ||||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | ||||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | ||||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |