Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS263

GASTRONOMY AND TECHNOLOGY

Course Code
GMS263
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Explains the technologies used in the field of Gastronomy and Culinary Arts
  2. Gain knowledge about the technologies used in food production
  3. Discusses digitalization applications in the field of gastronomy (IoT, artificial intelligence, robotic kitchens, smart kitchens)
  4. Analyzes the role of technology in sustainability and food safety issues
  5. Offers innovative perspectives on the future of technology and gastronomy
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThis course aims to present the role of technology in the field of gastronomy and culinary arts from a theoretical and research-oriented perspective. Within this scope, the role and effects of technology will be examined in a broad and specific context, with a focus on the impact of technological developments in the field of gastronomy. In this way, students will be provided with information about current technologies, with the aim of fostering innovative thinking skills.
Course Contents
WEEK TOPICS
1st Week Introduction, orientation, and course information
2nd Week Overview of gastronomy, technology, and digitalization concepts
3rd Week Technological revolutions and technology-driven transformations in gastronomy
4th Week Technological changes in kitchen equipment (industrial kitchens, smart devices)
5th Week Digitalization in kitchens: Smart kitchens, IoT, robotic applications, 3D printers
6th Week Food safety and traceability: Applications of Blockchain, RFID, and IoT technologies
7th Week Sustainability practices in technology-driven food and kitchensMidterm exam + determination of project presentations
8th Week Artificial intelligence applications in gastronomy
9th Week VR and AR technologies and gastronomic experience design
10th Week Gastronomy tourism and technology
11th Week Project presentations and discussions
12th Week Project presentations and discussions
13th Week Project presentations and discussions
14th Week Project presentations and discussions
15th Week Final exams
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Case Study
  • Practice
  • Project
  • Report Preparation
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 20
Assignment 1 20
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
Preparation for Quiz
Individual or group work
Preparation for Final exam
Course hours
Preparation for Midterm exam
Laboratory (including preparation)
Final exam
Homework
Total Work Load0
Total Work Load / 30 (h)0
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2
K3
K4
K5
K6
K7
K8 X
K9
K10 X X X X X
K11
K12
K13
K14
K15
K16
K17 X X X X X
K18
K19
K20
K21 X X X X X
K22
K23