| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Gastronomy and Food History | GMS103 | Turkish | Compulsory | 1. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Dr. Öğr. Üyesi Emrah ÖZTÜRK |
| Instructor(s) | Dr. Öğr. Üyesi Emrah ÖZTÜRK (Güz) |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | Defining and explaining the concepts related to gastronomy, |
| 2 | To be able to explain the formation of nutrition and eating and drinking culture of people in the historical process |
| 3 | To have knowledge about the culinary culture of societies, |
| 4 | To be able to explain the formation and origin of Turkish and World cuisines, |
| 5 | Understanding the relationship between geography and food raw materials, |
| 6 | To be able to explain new trends in gastronomy, |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 4 |
| PY2 | 5 | 4 | 5 | 5 | 4 | 4 |
| PY3 | 4 | 4 | 5 | 4 | 3 | 4 |
| PY4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY5 | 5 | 4 | 4 | 4 | 3 | 4 |
| PY6 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY7 | 5 | 4 | 4 | 5 | 4 | 4 |
| PY8 | 4 | 5 | 5 | 5 | 4 | 4 |
| PY9 | 4 | 5 | 4 | 4 | 3 | 4 |
| PY10 | 4 | 4 | 4 | 4 | 3 | 4 |
| PY11 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY12 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY13 | 4 | 5 | 5 | 4 | 3 | 4 |
| PY14 | 4 | 4 | 4 | 4 | 3 | 4 |
| PY15 | 4 | 4 | 4 | 4 | 3 | 4 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 10 | 3 | 30 |
|
Sınavlar |
Midterm 1 | 1 | 30 | 30 |
| Homework 1 | 1 | 10 | 10 | |
| Final | 1 | 60 | 60 | |
| Total Workload | 130 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
