CURRENT TRENDS IN GASTRONOMY

GMS455

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

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.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

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
1^st Week	Introduction of the course
2^nd Week	Frozen foods
3^rd Week	Ready meals
4^th Week	Prepared mixtures and mortars
5^th Week	Fast food restaurants and varieties
6^th Week	Food additives and health evaluation
7^th Week	Edible flowers
8^th Week	Midterm
9^th Week	New seafood in the table
10^th Week	Sauces
11^th Week	Spices
12^th Week	GMO technology and its effects
13^th Week	Organic nutrition and molecular cuisine
14^th Week	New applications in restaurants
15^th Week	Final Exam

Recommended or Required Reading

1. Lecture notes.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Assignment	1	10
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	2	2
Preparation for Quiz	1	5	5
Individual or group work	14	1	14
Preparation for Final exam	1	18	18
Course hours	14	3	42
Preparation for Midterm exam	1	15	15
Laboratory (including preparation)
Final exam	1	2	2
Homework
Total Work Load			98
Total Work Load / 30 (h)			3.26
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)