| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Explain the factors that affect the creativity of cooks.
- Explain creativity in the kitchen.
- Makes applications from a creative perspective.
- Associates creativity with business characteristics.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | The purpose of this course is to enhance student creativity in producing unique food items. The course aims to build basic culinary skills and will give students the opportunity to create their own recipes. Emphasis will also be given to researching the history and cultural significance of more traditional Turkish recipes, placing emphasis on local foodstuffs used in the production of such culinary traditions and attempting to create a more contemporary reinterpretation of the dish under study. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Creativity as a Concept |
|
2nd Week |
The Change Process of the Kitchen |
|
3rd Week |
Classic Kitchen Applications |
|
4th Week |
Innovative Kitchen Movements-Living Kitchens |
|
5th Week |
Innovative Kitchen Movements-Living Kitchens Application Raw Food |
|
6th Week |
Innovative Kitchen Flows-Vegetarian and Vegan Flows |
|
7th Week |
Innovative Kitchen Movements-Vegetarian and Vegan Applications |
|
8th Week |
Midterm |
|
9th Week |
Innovative Kitchen Flows- Molecular Gastronomy |
|
10th Week |
Innovative Kitchen Flows- Molecular Kitchen Applications |
|
11th Week |
Innovative Kitchen Flows- Molecular Kitchen Applications |
|
12th Week |
Innovative Kitchen Flows- Fusion Kitchen |
|
13th Week |
Innovative Kitchen Flows- Fusion Kitchen Applications |
|
14th Week |
Innovative Kitchen Flows- Fusion Kitchen Applications |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| 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 |
3 |
3 |
| Preparation for Quiz |
2 |
5 |
10 |
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
5 |
10 |
50 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
5 |
10 |
50 |
| Laboratory (including preparation) |
13 |
4 |
52 |
| Final exam |
1 |
3 |
3 |
| Homework |
|
|
|
| Presentation (including preperation) |
8 |
4 |
32 |
| Quiz |
1 |
3 |
3 |
| Total Work Load | 315 |
| Total Work Load / 30 (h) | 10.5 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
