| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Gastronomy and Food History | GMS103 | 1. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Assist. Prof. Dr. Emrah ÖZTÜRK |
| Instructors |
Emrah ÖZTÜRK |
| Assistants | |
| Goals | It is to guide students to gain knowledge about the eating and drinking culture of countries and regions with a historical perspective, scientific and artistic dimensions. |
| Course Content | Gastronomy concept and gastronomy related concepts; historical development of gastronomy and food; world cuisine from past to present; Turkish cuisine and ıts historical development; gastronomy, new nutrition, healthy eating trends; food technologies and gastronomy; new trends in gastronomy; gastronomy tourism; molecular gastronomy; gastronomy and menu planning. |
| Learning Outcomes |
- Defining and explaining the concepts related to gastronomy, - To be able to explain the formation of nutrition and eating and drinking culture of people in the historical process - To have knowledge about the culinary culture of societies, - To be able to explain the formation and origin of Turkish and World cuisines, - Understanding the relationship between geography and food raw materials, - To be able to explain new trends in gastronomy, |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Gastronomy Concept and Gastronomy Related Concepts | |
| 2. Week | Historical Development of Gastronomy and Food | |
| 3. Week | World Cuisine from Past to Present | |
| 4. Week | Turkish Cuisine and Its Historical Development | |
| 5. Week | Gastronomy, New Nutrition, Healthy Eating Trends | |
| 6. Week | Food Technologies and Gastronomy | |
| 7. Week | New Trends in Gastronomy | |
| 8. Week | MIDTERM | |
| 9. Week | Gastronomy Tourism | |
| 10. Week | Molecular Gastronomy | |
| 11. Week | Gastronomy and Menu planning | |
| 12. Week | Clunary Planning | |
| 13. Week | Food Studies and Poisonings | |
| 14. Week | Gastronomy Education and Career | |
| 15. Week | FINAL EXAM |
| Akbaba, A., Çetinkaya, N. (2020). Gastronomi ve Yiyecek Tarihi. Detay Yayıncılık, Ankara |
| Sarıışık, M., (2019). Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara |
| Document | Ders Bilgi Formu |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | Measurement Method |
|---|---|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 60 |
| PY2 | 4 | 5 | 4 | 5 | 5 | 4 | 4 | 60 |
| PY3 | 3 | 4 | 4 | 5 | 4 | 3 | 4 | 60 |
| PY4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY5 | 3 | 5 | 4 | 4 | 4 | 3 | 4 | 60 |
| PY6 | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY7 | 4 | 5 | 4 | 4 | 5 | 4 | 4 | 60 |
| PY8 | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 60 |
| PY9 | 3 | 4 | 5 | 4 | 4 | 3 | 4 | 60 |
| PY10 | 3 | 4 | 4 | 4 | 4 | 3 | 4 | 60 |
| PY11 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY12 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY13 | 5 | 4 | 5 | 5 | 4 | 3 | 4 | 60 |
| PY14 | 3 | 4 | 4 | 4 | 4 | 3 | 4 | 60 |
| PY15 | 3 | 4 | 4 | 4 | 4 | 3 | 4 | 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 |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 10 | 3 | 30 |
| Midterm 1 | 1 | 30 | 30 |
| Homework 1 | 1 | 10 | 10 |
| Final | 1 | 60 | 60 |
| Total Workload | 130 | ||
| ECTS Credit of the Course | 5.0 | ||
