| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns national and international gastronomy practices.
- They can follow and apply gastronomy trends in the world and in Turkey.
- Learns new skills to contribute to the field of gastronomy.
- Gains knowledge about future culinary trends.
- Comprehends the historical process of new culinary movements.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Course introduction |
|
2nd Week |
frozen foods |
|
3rd Week |
ready meals |
|
4th Week |
Ready mixes and mortars |
|
5th Week |
Fast food restaurants and their types |
|
6th Week |
Food additives and their evaluation in terms of health |
|
7th Week |
Midterm Exam |
|
8th Week |
edible flowers |
|
9th Week |
New seafood on the table |
|
10th Week |
sauces andspices |
|
11th Week |
GMO technology and its effects |
|
12th Week |
Organic nutrition, Molecular cuisine |
|
13th Week |
New applications in restaurants |
|
14th Week |
|
|
15th Week |
|
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Problem Solving
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
