NEW TRENDS IN GASTRONOMY

GMS508

Course Code: GMS508
Semester: First Term (Fall)
Theory+Practice: 3 + 0
ECTS: 10

Course Type

Compulsory Course

Course Level

Master's Degree Without Thesis

Year of Study

Semester

First Term (Fall)

ECTS

Name of Lecturer(s)

Assistant Professor Gökmen Duman

Learning Outcomes

At the end of this course, the students;

Knows current developments in gastronomy and related fields.
Establishes a connection between gastronomy and related fields and makes analysis.
Gains an insight into the future of gastronomy.
Conducts research, discussion and presentation on new trends in gastronomy.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

The people within the scope of this course define and analyze the gastronomic trends that are active in the food and beverage industry today. Culinary trends that emerged with the relationship between health and nutrition; sustainable food culture; fusion and equipment kitchen currents topics such as New trends in the field of gastronomy and national and international developments are discussed and related issues are discussed.

Course Contents

WEEK	TOPICS
1^st Week	Acquaintance and orientation
2^nd Week	The concept of gastronomy from the past to the present
3^rd Week	Vegan and Vegetarian Trend
4^th Week	Slow Food and Fast Food Kitchen Trends
5^th Week	Gluten Free Diet
6^th Week	Raw Food Stream
7^th Week	Sustainability and Waste Food
8^th Week	Midterm exam
9^th Week	Fusion Culinary Current
10^th Week	Molecular Culinary Current
11^th Week	Functional Food, Superfood and Three Dimensional Meal Concepts
12^th Week	Organic Farming, Vertical Farming, Cellular Farming Concepts
13^th Week	neurogastronomy
14^th Week	Digital Gastronomy
15^th Week	Final examination

Recommended or Required Reading

1. Kaplan, D. M. (2012). The Philosophy of Food. University of California Press.
2. Telfer, E. (1996). Food for Thought: Philosophy and Food, Routledge.
3. Pence, G. E. (2002). The Ethics of Food: A Reader for the 21st Century. Roeman & Littlefield Publishers Inc.
4. Formis, B. (2014). Eating as an aesthetic experience. In Practicing Pragmatist Aesthetics (pp. 169-183), Brill Rodopi.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	2	40
Other	1	30
Total(%)		100
Contribution of In-term Studies to Overall Grade(%)		100
Contribution of Final Examination to Overall Grade(%)		0
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	3	3
Preparation for Quiz
Individual or group work	1	80	80
Preparation for Final exam	1	70	70
Course hours	14	3	42
Preparation for Midterm exam	1	60	60
Laboratory (including preparation)
Final exam	1	3	3
Homework	2	10	20
Presentation (including preperation)	5	3	15
Book Presentation	2	10	20
Article Presentation	2	5	10
Article
Total Work Load			323
Total Work Load / 30 (h)			10.76
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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

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

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

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