This course was designed to develop students' perspectives of their field of study and to reveal their creative side.
Course Content
This course contains; The concept of creativity / Creativity in the kitchen,seafood presentations,seafood presentations,seafood presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Midterm Exam,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
They learn the concept of creativity in the kitchen.
9
A
They learn the street food of Turkish cuisine.
9
A
They prepare creative and innovative presentations.
9
A
Teaching Methods:
9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
The concept of creativity / Creativity in the kitchen
2
seafood presentations
3
seafood presentations
4
seafood presentations
5
Turkish Cuisine presentations
6
Turkish Cuisine presentations
7
Turkish Cuisine presentations
8
Midterm Exam
9
Creativity experiments on main products
10
Creativity experiments on main products
11
Creativity experiments on main products
12
Creativity experiments on main products
13
Creativity experiments on main products
14
Creativity experiments on main products
15
Creativity experiments on main products
Resources
Lecturer lecture notes
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.
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.
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.
6
7
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
INNOVATION and CREATIVITY in the KITCHEN
-
Spring Semester
2+2
3
5
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assist.Prof. Emine OLUM, Lect. Yüksel YILMAZ
Assistant(s)
Aim
This course was designed to develop students' perspectives of their field of study and to reveal their creative side.
Course Content
This course contains; The concept of creativity / Creativity in the kitchen,seafood presentations,seafood presentations,seafood presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Midterm Exam,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
They learn the concept of creativity in the kitchen.
9
A
They learn the street food of Turkish cuisine.
9
A
They prepare creative and innovative presentations.
9
A
Teaching Methods:
9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
The concept of creativity / Creativity in the kitchen
2
seafood presentations
3
seafood presentations
4
seafood presentations
5
Turkish Cuisine presentations
6
Turkish Cuisine presentations
7
Turkish Cuisine presentations
8
Midterm Exam
9
Creativity experiments on main products
10
Creativity experiments on main products
11
Creativity experiments on main products
12
Creativity experiments on main products
13
Creativity experiments on main products
14
Creativity experiments on main products
15
Creativity experiments on main products
Resources
Lecturer lecture notes
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.
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.
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.
