Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
INTRODUCTION to GASTRONOMY	GMS1116556	Fall Semester	3+0	3	5

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. Ozan Ekin SÖZAL
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 .

Course Learning Outcomes	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
No	Program Qualification	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	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.					X
7	Designs menus within the framework of professional ethics and health principles.		X
8	Considers cooking as a chemical reaction.		X
9	Provides solutions to problems encountered in professional life.		X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.		X
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.		X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.	X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.			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	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