Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FUSION CUISINE | - | 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) | |
| Assistant(s) | |
| Aim | It is aimed for students to develop innovative and original food formulas by combining world cuisines from different cultures and geographies on a single plate. |
| Course Content | This course contains; The teaching plan of the course, the explanation of its purpose and content, the concept of fusion cuisine, its history and its emergence., Comparison and examination of Turkish culinary culture and Asian culinary culture. Recipe creation. Examle recipes, 7 Continental synthesis cuisine application and sensory analysis.,Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis,Comparison of Turkish culinary culture and Asian culinary culture, making sensory analysis,Fusion cuisine theme development, recipe development accompanied by a synthesis of Middle East-North African and Turkish Cuisine,Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis,Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis,Fusion cuisine theme development, recipe development accompanied by the synthesis of Turkish Cuisine and the Americas.,Fusion cuisine application, sensory analysis accompanied by Middle East-North Africa,Fusion cuisine application, sensory analysis accompanied by Turkish Cuisine and American Continent Synthesis,Fusion practices of different cultures, sensory analysis,Fusion practices of different cultures, sensory analysis,End of term synthesis discussion. Summarizing the topics learned. Application of original new recipes from fusion recipes made throughout the year. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Combines dishes from different cuisines on a single plate. | 1, 9 | C |
| Combines the stories of different cultural elements on a single plate. | 9 | C |
| Develops creative food formulas. | 9 | |
| Formulates functional and healthy meals using Turkish and international cuisine. | 1, 11, 9 | C |
| Improves information about dishes and ingredients from different cultures in the process of creating a meal and determines the appropriate ones. | 1, 11 | C |
| Develops the dishes belonging to the Turkish cuisine by using the techniques used in the world cuisine. | 1, 11, 19 |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The teaching plan of the course, the explanation of its purpose and content, the concept of fusion cuisine, its history and its emergence. | |
| 2 | Comparison and examination of Turkish culinary culture and Asian culinary culture. Recipe creation. Examle recipes | |
| 3 | 7 Continental synthesis cuisine application and sensory analysis. | |
| 4 | Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis | |
| 5 | Comparison of Turkish culinary culture and Asian culinary culture, making sensory analysis | Conducting research on the subject. |
| 6 | Fusion cuisine theme development, recipe development accompanied by a synthesis of Middle East-North African and Turkish Cuisine | |
| 7 | Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis | |
| 8 | Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis | |
| 9 | Fusion cuisine theme development, recipe development accompanied by the synthesis of Turkish Cuisine and the Americas. | |
| 10 | Fusion cuisine application, sensory analysis accompanied by Middle East-North Africa | SUBMISSION OF RESEARCH HOMEWORK GIVEN |
| 11 | Fusion cuisine application, sensory analysis accompanied by Turkish Cuisine and American Continent Synthesis | |
| 12 | Fusion practices of different cultures, sensory analysis | |
| 13 | Fusion practices of different cultures, sensory analysis | |
| 14 | End of term synthesis discussion. Summarizing the topics learned. Application of original new recipes from fusion recipes made throughout the year |
| Resources |
| -Schinkel, L. 2013. Exploring International Cuisine Project. Reference -Gisslen,W. 2021. Professional Cooking. Nobel Yaşam -Gioffre,R, Hasegawa, R. 2010. Boyut Yayıncılık, 2005 Giunti Editore S.p.A. -Özaya, F., Aksoy, M., Özel, K. Moleküler Gastronomi.2021. Detay Yayıncılık -Doğdubay, M., Şahin, N.N., Yiğit, S. 2017. In the Fusion Cuisine Approach Availability of Quinoa (Application Suggestions). Journal of Tourism and Gastronomy Studies. 5 (3):3-12 EU. 2014. FUSIONS Definitional Framework for Food Waste. EU Project report. -Can, A., Sünnetçioğlu, S., and Özkaya, F.D. 2012. Füzyon Mutfağı Uygulamalarının Gastronomi Turizminin Gelişimine Katkısı. 13. Ulusal Turizm Kongresi. Antalya |
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. | ||||||
| 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 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 7 | 21 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 3 | 6 | 18 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 4 | 8 | 32 | |||
| General Exam | 5 | 7 | 35 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 162 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(162/30) | 5 | |||||
| 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 |
|---|---|---|---|---|---|
| FUSION CUISINE | - | 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) | |
| Assistant(s) | |
| Aim | It is aimed for students to develop innovative and original food formulas by combining world cuisines from different cultures and geographies on a single plate. |
| Course Content | This course contains; The teaching plan of the course, the explanation of its purpose and content, the concept of fusion cuisine, its history and its emergence., Comparison and examination of Turkish culinary culture and Asian culinary culture. Recipe creation. Examle recipes, 7 Continental synthesis cuisine application and sensory analysis.,Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis,Comparison of Turkish culinary culture and Asian culinary culture, making sensory analysis,Fusion cuisine theme development, recipe development accompanied by a synthesis of Middle East-North African and Turkish Cuisine,Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis,Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis,Fusion cuisine theme development, recipe development accompanied by the synthesis of Turkish Cuisine and the Americas.,Fusion cuisine application, sensory analysis accompanied by Middle East-North Africa,Fusion cuisine application, sensory analysis accompanied by Turkish Cuisine and American Continent Synthesis,Fusion practices of different cultures, sensory analysis,Fusion practices of different cultures, sensory analysis,End of term synthesis discussion. Summarizing the topics learned. Application of original new recipes from fusion recipes made throughout the year. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Combines dishes from different cuisines on a single plate. | 1, 9 | C |
| Combines the stories of different cultural elements on a single plate. | 9 | C |
| Develops creative food formulas. | 9 | |
| Formulates functional and healthy meals using Turkish and international cuisine. | 1, 11, 9 | C |
| Improves information about dishes and ingredients from different cultures in the process of creating a meal and determines the appropriate ones. | 1, 11 | C |
| Develops the dishes belonging to the Turkish cuisine by using the techniques used in the world cuisine. | 1, 11, 19 |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The teaching plan of the course, the explanation of its purpose and content, the concept of fusion cuisine, its history and its emergence. | |
| 2 | Comparison and examination of Turkish culinary culture and Asian culinary culture. Recipe creation. Examle recipes | |
| 3 | 7 Continental synthesis cuisine application and sensory analysis. | |
| 4 | Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis | |
| 5 | Comparison of Turkish culinary culture and Asian culinary culture, making sensory analysis | Conducting research on the subject. |
| 6 | Fusion cuisine theme development, recipe development accompanied by a synthesis of Middle East-North African and Turkish Cuisine | |
| 7 | Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis | |
| 8 | Fusion cuisine theme development, recipe development with European and Far Eastern Synthesis | |
| 9 | Fusion cuisine theme development, recipe development accompanied by the synthesis of Turkish Cuisine and the Americas. | |
| 10 | Fusion cuisine application, sensory analysis accompanied by Middle East-North Africa | SUBMISSION OF RESEARCH HOMEWORK GIVEN |
| 11 | Fusion cuisine application, sensory analysis accompanied by Turkish Cuisine and American Continent Synthesis | |
| 12 | Fusion practices of different cultures, sensory analysis | |
| 13 | Fusion practices of different cultures, sensory analysis | |
| 14 | End of term synthesis discussion. Summarizing the topics learned. Application of original new recipes from fusion recipes made throughout the year |
| Resources |
| -Schinkel, L. 2013. Exploring International Cuisine Project. Reference -Gisslen,W. 2021. Professional Cooking. Nobel Yaşam -Gioffre,R, Hasegawa, R. 2010. Boyut Yayıncılık, 2005 Giunti Editore S.p.A. -Özaya, F., Aksoy, M., Özel, K. Moleküler Gastronomi.2021. Detay Yayıncılık -Doğdubay, M., Şahin, N.N., Yiğit, S. 2017. In the Fusion Cuisine Approach Availability of Quinoa (Application Suggestions). Journal of Tourism and Gastronomy Studies. 5 (3):3-12 EU. 2014. FUSIONS Definitional Framework for Food Waste. EU Project report. -Can, A., Sünnetçioğlu, S., and Özkaya, F.D. 2012. Füzyon Mutfağı Uygulamalarının Gastronomi Turizminin Gelişimine Katkısı. 13. Ulusal Turizm Kongresi. Antalya |
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. | ||||||
| 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 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |