This course aims to teach students the history of food culture from the first human being to the present day, the place of food and food products in history and the different movements that have emerged in the world of gastronomy.
Course Content
This course contains; Culinary Culture of Prehistoric Civilizations, Ancient Greek, Roman and Eastern Empire Cuisines, Development of Asian country’s culinary cultures,Cuisine of central Asian Turks and transition to Anatolia,Development of Ottoman culinary culture I,Development of Ottoman culinary culture II,Cuisine of late Ottoman, early republic day Türkiye,European Cuisine in the Middle Ages and Renaissance,17th and 18th Century European Cuisine,The Birth of Classical Cuisine and Haute Cuisine,Formation of national culinary culture,World culinary trends I,World culinary trends I,New trends in Turkish cuisine,Globalization of food culture.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understand the development of food throughout history.
1, 16, 9
A
Distinguish the formation of food culture in different civilizations.
1, 16, 9
A
Determine the effect of geography on the formation of food culture.
1, 16
A
Distinguish the gastronomy movements that emerged throughout history.
Culinary Culture of Prehistoric Civilizations, Ancient Greek, Roman and Eastern Empire Cuisines
2
Development of Asian country’s culinary cultures
3
Cuisine of central Asian Turks and transition to Anatolia
4
Development of Ottoman culinary culture I
5
Development of Ottoman culinary culture II
6
Cuisine of late Ottoman, early republic day Türkiye
7
European Cuisine in the Middle Ages and Renaissance
8
17th and 18th Century European Cuisine
9
The Birth of Classical Cuisine and Haute Cuisine
10
Formation of national culinary culture
11
World culinary trends I
12
World culinary trends I
13
New trends in Turkish cuisine
14
Globalization of food culture
Resources
To be distributed by the lecturer
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.
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.
X
6
X
7
8
Considers cooking as a chemical reaction.
9
10
X
11
12
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
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
12
24
Term Project
4
2
8
Presentation of Project / Seminar
1
8
8
Quiz
0
0
0
Midterm Exam
1
12
12
General Exam
1
18
18
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
112
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(112/30)
4
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
HISTORY of WORLD GASTRONOMY and TRENDS
-
Fall Semester
3+0
3
4
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
Assistant(s)
Aim
This course aims to teach students the history of food culture from the first human being to the present day, the place of food and food products in history and the different movements that have emerged in the world of gastronomy.
Course Content
This course contains; Culinary Culture of Prehistoric Civilizations, Ancient Greek, Roman and Eastern Empire Cuisines, Development of Asian country’s culinary cultures,Cuisine of central Asian Turks and transition to Anatolia,Development of Ottoman culinary culture I,Development of Ottoman culinary culture II,Cuisine of late Ottoman, early republic day Türkiye,European Cuisine in the Middle Ages and Renaissance,17th and 18th Century European Cuisine,The Birth of Classical Cuisine and Haute Cuisine,Formation of national culinary culture,World culinary trends I,World culinary trends I,New trends in Turkish cuisine,Globalization of food culture.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understand the development of food throughout history.
1, 16, 9
A
Distinguish the formation of food culture in different civilizations.
1, 16, 9
A
Determine the effect of geography on the formation of food culture.
1, 16
A
Distinguish the gastronomy movements that emerged throughout history.
Culinary Culture of Prehistoric Civilizations, Ancient Greek, Roman and Eastern Empire Cuisines
2
Development of Asian country’s culinary cultures
3
Cuisine of central Asian Turks and transition to Anatolia
4
Development of Ottoman culinary culture I
5
Development of Ottoman culinary culture II
6
Cuisine of late Ottoman, early republic day Türkiye
7
European Cuisine in the Middle Ages and Renaissance
8
17th and 18th Century European Cuisine
9
The Birth of Classical Cuisine and Haute Cuisine
10
Formation of national culinary culture
11
World culinary trends I
12
World culinary trends I
13
New trends in Turkish cuisine
14
Globalization of food culture
Resources
To be distributed by the lecturer
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.
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.
