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Course Detail

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
HISTORY of GASTRONOMY	GMS1116557	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. 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.

Course Learning Outcomes	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.	1, 16	A

Teaching Methods:	1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	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
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.
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	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.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
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.
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	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 GASTRONOMY	GMS1116557	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. 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.

Course Learning Outcomes	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.	1, 16	A

Teaching Methods:	1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	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
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.
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	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.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
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.
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

Numerical Data

Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03

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