The aim of this course is to provide the student studying in the Department of Gastronomy and Culinary Arts with fundamental information related to the profession. The goal is to equip the student with academic knowledge in the field of gastronomy and the ability to evaluate various scientific studies.
Course Content
This course contains; Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,Current approaches, organic farming, literatüre review ,Current approaches, molecular gastronomy, cotation, direct cotation ,Fusion kitchen, literatüre review ,Digital gastronomy ,Vertical farming ,Functional foods in Turkish Gastronomy ,Turkish cusine culture, literature review
,Professional organizations and non-governmental organizations in the field of gastronomy ,International Professional organizations in the field of Gastronomy ,Restourant grading systems ,Slow food trend ,Geographical indication products ,Student presentations .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Knows current developments in the field of gastronomy.
4
B
Provides commentary on the working areas of gastronomy graduates.
4
Appropriately cites various scientific studies in order to compile them by reading works in the field of gastronomy.
10
A
Defines Turkish culinary culture
10
A
Teaching Methods:
10: Discussion Method, 4: Inquiry-Based Learning
Assessment Methods:
A: Traditional Written Exam, B: Short Answer Exam
Course Outline
Order
Subjects
Preliminary Work
1
Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms
2
Current approaches, organic farming, literatüre review
3
Current approaches, molecular gastronomy, cotation, direct cotation
Read article
4
Fusion kitchen, literatüre review
5
Digital gastronomy
6
Vertical farming
7
Functional foods in Turkish Gastronomy
8
Turkish cusine culture, literature review
Read article
9
Professional organizations and non-governmental organizations in the field of gastronomy
10
International Professional organizations in the field of Gastronomy
Doing research on websites
11
Restourant grading systems
12
Slow food trend
13
Geographical indication products
14
Student presentations
Resources
To be distrubuted by the lecturer
Lecture notes given by the course instructor.
https://dergipark.org.tr/tr/download/article-file/502057
https://earsiv.anadolu.edu.tr/xmlui/handle/11421/22726
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.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
X
7
X
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
X
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
6
84
Guided Problem Solving
4
6
24
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
3
6
18
Presentation of Project / Seminar
1
12
12
Quiz
0
0
0
Midterm Exam
1
18
18
General Exam
1
24
24
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
180
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(180/30)
6
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
INTRODUCTION to GASTRONOMY and CULINARY ARTS
-
Fall Semester
4+2
5
6
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Banu ÖZDEN, Lect. Can Arda MOLTAY
Assistant(s)
Aim
The aim of this course is to provide the student studying in the Department of Gastronomy and Culinary Arts with fundamental information related to the profession. The goal is to equip the student with academic knowledge in the field of gastronomy and the ability to evaluate various scientific studies.
Course Content
This course contains; Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,Current approaches, organic farming, literatüre review ,Current approaches, molecular gastronomy, cotation, direct cotation ,Fusion kitchen, literatüre review ,Digital gastronomy ,Vertical farming ,Functional foods in Turkish Gastronomy ,Turkish cusine culture, literature review
,Professional organizations and non-governmental organizations in the field of gastronomy ,International Professional organizations in the field of Gastronomy ,Restourant grading systems ,Slow food trend ,Geographical indication products ,Student presentations .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Knows current developments in the field of gastronomy.
4
B
Provides commentary on the working areas of gastronomy graduates.
4
Appropriately cites various scientific studies in order to compile them by reading works in the field of gastronomy.
10
A
Defines Turkish culinary culture
10
A
Teaching Methods:
10: Discussion Method, 4: Inquiry-Based Learning
Assessment Methods:
A: Traditional Written Exam, B: Short Answer Exam
Course Outline
Order
Subjects
Preliminary Work
1
Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms
2
Current approaches, organic farming, literatüre review
3
Current approaches, molecular gastronomy, cotation, direct cotation
Read article
4
Fusion kitchen, literatüre review
5
Digital gastronomy
6
Vertical farming
7
Functional foods in Turkish Gastronomy
8
Turkish cusine culture, literature review
Read article
9
Professional organizations and non-governmental organizations in the field of gastronomy
10
International Professional organizations in the field of Gastronomy
Doing research on websites
11
Restourant grading systems
12
Slow food trend
13
Geographical indication products
14
Student presentations
Resources
To be distrubuted by the lecturer
Lecture notes given by the course instructor.
https://dergipark.org.tr/tr/download/article-file/502057
https://earsiv.anadolu.edu.tr/xmlui/handle/11421/22726
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.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
