| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Introduction to Gastronomy and Culinary Arts | ASC1107 | 1. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | . |
| Course Coordinator |
Lect. Yeter ŞANLI |
| Instructor(s) |
Yeter ŞANLI |
| Assistants | |
| Goals | In this course, students will examine the factors affecting the structure (texture) and taste of foods, will have the opportunity to develop their senses that allow them to perceive the properties of foods, will evaluate the cultural factors that affect people's taste perceptions and food choices, and will be able to use their findings and experiences during research and problem solving. This course will focus on understanding the quality and/or quality characteristics of foods and perceiving the differences between foods (e.g. how foods are prepared/produced and for whom they are produced). Students gain knowledge about gastronomy. |
| Course Content | Basic meanings and definitions of gastronomy. Classification of gastronomy. The relationship between gastronomy and tourism. The relationship between gastronomy and religion. The relationship between gastronomy and art. The relationship between gastronomy and agriculture. The relationship between gastronomy and geography. Gastronomy in Anatolia. Gastronomy in Turks. Traditional Turkish delicacies. World cuisines and their general characteristics. |
| Learning Outcomes |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | . | Visual Presentation Course Hours Preparation, After Class Study Other Activities Research Verbal Expression |
| 2. Week | . | Visual Presentation Course Hours Research Other Activities Verbal Expression Preparation, After Class Study |
| 3. Week | . | Research Other Activities Visual Presentation Course Hours Preparation, After Class Study Verbal Expression |
| 4. Week | . | Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities |
| 5. Week | . | Other Activities Verbal Expression Visual Presentation Course Hours Research Preparation, After Class Study |
| 6. Week | . | Preparation, After Class Study Other Activities Research Visual Presentation Verbal Expression Course Hours |
| 7. Week | . | Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities |
| 8. Week | . | Course Hours Preparation, After Class Study Research Verbal Expression Visual Presentation Other Activities |
| 9. Week | . | Verbal Expression Course Hours Preparation, After Class Study Research Other Activities Visual Presentation |
| 10. Week | . | Course Hours Preparation, After Class Study Research Visual Presentation Verbal Expression Other Activities |
| 11. Week | . | Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities |
| 12. Week | . | Course Hours Preparation, After Class Study Research Visual Presentation Other Activities Verbal Expression |
| 13. Week | . | Preparation, After Class Study Research Verbal Expression Other Activities Visual Presentation Course Hours |
| 14. Week | . | Course Hours Research Preparation, After Class Study Verbal Expression Visual Presentation Other Activities |
| 15. Week | . | Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research |
| . |
| . |
| Program Requirements | Contribution Level | Measurement Method |
|---|---|---|
| PY1 | 0 | 40,60 |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
