APR205
NEW CULINARY TRENDS
- Course Code
- APR205
- Semester
- Third Term (Fall)
- Theory+Practice
- 3 + 0
- ECTS
- 3
| Course Type | Compulsory Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | 2 |
|---|
| Semester | Third Term (Fall) |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Gastronomy in the world related to the current issues will have information about.
- Learn how to analyze current issues and problems and propose solutions.
- Evaluate and discuss current problems.
- It follows the current gastronomy trends in the world.
- Interprets and applies new culinary trends with her/his culinary skills.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | It is taught how to analyze current information and current problems in the field of gastronomy in the world. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
İntroduction of the course |
|
2nd Week |
Frozen foods |
|
3rd Week |
Ready meals |
|
4th Week |
Prepared mixtures and mortars |
|
5th Week |
Fast food restaurants and varieties |
|
6th Week |
Food additives and health evaluation |
|
7th Week |
Edible flowers |
|
8th Week |
Midterm |
|
9th Week |
New seafood in the table |
|
10th Week |
Sauces |
|
11th Week |
Spices |
|
12th Week |
GMO technology and its effects |
|
13th Week |
Organic nutrition and molecular cuisine |
|
14th Week |
New applications in restaurants |
|
15th Week |
|
|
| Recommended or Required Reading | 1. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Case Study
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
15 |
15 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
10 |
3 |
30 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 172 |
| Total Work Load / 30 (h) | 5.73 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
|
LO1 |
LO2 |
LO3 |
LO4 |
LO5 |
| K1 |
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| K2 |
X |
X |
X |
X |
X |
| K3 |
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| K4 |
X |
X |
X |
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| K5 |
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| K6 |
X |
X |
X |
X |
X |
| K7 |
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| K8 |
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| K9 |
X |
X |
X |
X |
X |
| K10 |
X |
X |
X |
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| K11 |
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|
X |
X |
| K12 |
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|
X |
