| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learns about the definition, history, and development of gastronomy.
- Learns the basic concepts of gastronomy.
- Learns about safety, hygiene, and health regulations in the field of gastronomy.
- Learns about the relationship between gastronomy and cultural identity.
- Learns about the relationship between gastronomy, history, and geography.
- Learns about the relationship between gastronomy, sociology, and psychology.
- Learns about the relationship between gastronomy and the natural sciences.
- Learns about the relationship between gastronomy and nutrition.
- Learns about the Maillard reaction, elasticity, viscosity, osmosis, protein denaturation, and fermentation in the field of culinary applications within the science of gastronomy.
- Learns the basic principles of food preparation.
- They learn about the fundamental chemical, physical, and biological changes caused by cooking.
- Students learn about contemporary culinary trends and practices.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction/Orientation |
|
2nd Week |
Definition and History of Gastronomy |
|
3rd Week |
Basic Concepts |
|
4th Week |
Kitchen Safety and Hygiene |
|
5th Week |
Gastronomy and Cultural Identity |
|
6th Week |
Gastronomy, History, and Geography |
|
7th Week |
Gastronomy, Sociology, and Psychology |
|
8th Week |
Midterm Exam |
|
9th Week |
Gastronomy and the Natural Sciences |
|
10th Week |
Gastronomy and Nutrition |
|
11th Week |
Gastronomy and Culinary Science |
|
12th Week |
Gastronomy and Culinary Science |
|
13th Week |
Contemporary Gastronomy Trends and Applications |
|
14th Week |
Project Presentations |
|
15th Week |
Project Presentations |
|
16th Week |
Project Presentations |
|
17th Week |
Final Exam |
|
| Recommended or Required Reading | 1.C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: s. 1024
2.Freiberg, B. (2002). The Professional Pastry Chef. 4th Edition, Wiley&Sons, New Jersey
3.Gisslen, W. (2005). Professional Baking. 4th Edition, Wiley&Sons, New Jersey |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
30 |
| Total(%) |
|
60 |
| Contribution of In-term Studies to Overall Grade(%) |
|
60 |
| Contribution of Final Examination to Overall Grade(%) |
|
40 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
1 |
2 |
2 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
2 |
2 |
| Laboratory (including preparation) |
14 |
3 |
42 |
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 90 |
| Total Work Load / 30 (h) | 3 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
