Associate TR-NQF-HE: Level 5 QF-EHEA: Short Cycle EQF-LLL: Level 5

General Information about the Course

Course Code: GMS 112
Course Title: Introduction to Gastronomy
Course Semester: 4. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 5
Language of instruction: TR
Prerequisite of the course: No
Type of course: Non-Departmental Elective
Level of course:
Associate TR-NQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Course Lecturer(s): Demet Tüzünkan

Purpose and content of the course

Course Objectives: To know the concept of gastronomy, the history of gastronomy and the development of gastronomy over time.
Course Objective: To know the types of gastronomy and the development process of gastronomy. To comprehend historical development, social development, economic development, cultural development and political development. To know the ways of obtaining nutrients. To know the concepts of menu and space. To distinguish between gastronomy and classical cooking. To grasp the global gastronomy. Scanning sources, doing comparative reading.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) "1. Knows gastronomy and related fields. 2. Comprehends gastronomy independently of food and beverage culture and practices. 3. Has knowledge about gastronomy. "
Skills (Describe as Cognitive and/or Practical Skills.)
  1) 1. Tells the cultural importance of gastronomy. 2. Defines the types of gastronomy. 3. Analyzes gastronomy in a global sense. 4. Makes a connection between gastronomy and nutrition ethics.
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
  1) 1. Uses the concepts of gastronomy effectively in professional life. 2. Contemporary gastronomy approaches reveal innovations in business life.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) Basic concepts and definitions about gastronomy
2) What is gastronomy and what is not?
3) What does the history of gastronomy encompass?
4) Gastronomy yesterday, today and maybe tomorrow...
5) Types of gastronomy and the development process of gastronomy. Historical development, social development, economic development, cultural development and political development
6) Ways of obtaining nutrients. Natural resources, inventions, foodies... Is inorganic nutrition possible?
7) Examination of the relationship between agriculture, livestock, food and pharmaceutical industries and gastronomy. Can we speak of unrelatedness or indifference?
8) Menu approaches in gastronomy. Is the menu a place, food, income, workload, investment, tax? Or is it more?
9) Gastronomy culture. Does he know who travels a lot or reads a lot? What about making or eating?
10) Education and Gastronomy. Who is trained?
11) Speaking the same language in gastronomy. What can you explain as much as the other person can understand?
12) Why are gastronomy and classical cooking different? An employee who does not consume what he/she produces…
13) Is gastronomic food more important before, during, or after eating?
14) Global Gastronomy
References: "1. Rigotti, F. (2012). Mutfaktaki Felsefe, İstanbul: Çiya Yayınları.
2. Bober, P. P. (2003). Sanat, Kültür ve Mutfak, İstanbul: Kitap Yayınevi.
3. Goody, J. (2013). Yemek, Mutfak, Sınıf, İstanbul: Pinhan Yayınevi.
4. Spang, R. L. (2007). Restoranın İcadı, İstanbul: Dost Kitabevi.
5. Gürsoy, D. (2016). Deniz Gürsoy'un Gastronomi Tarihi, İstanbul: Oğlak Yayınları."

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
Ders Öğrenme Kazanımları




Program Outcomes

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Quantitative Problem Solving
Group Study / Assignment
Individual Assignment
WEB-based Learning
Practice in Field
Project Preparation
Report Writing
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Thesis Preparation
Field Study
Student Club and Council Activities
Interview and Oral Conversation
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Mapping and marking
Reading maps
Copying textures
Creating a library of materials

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Practice Exam % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Special Course Internship (Work Placement) % 0
Field Study % 0
Article Critical % 0
Article Writing % 0
Module Group Study % 0
Brainstorming % 0
Role Playing + Dramatizing % 0
Out of Class Study % 0
Preliminary Work, Reinforcement % 0
Application Repetition etc. % 0
Homework (reading, writing, watching movies, etc.) % 0
Project Preparation + Presentation % 0
Report Preparation + Presentation % 0
Presentation / Seminar Preparation + Presenting % 0
Oral examination % 0
Midterms % 0
Final % 0
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 0
total % 0
total % 0

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 42
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) 14 42
Homework (reading, writing, watching movies, etc.) 14 42
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 1 1
MIDTERM EXAM (Visa) 7 21
Preparing for the General Exam 7 14
GENERAL EXAM (Final) 1 1
Take-Home Exam
Total Workload 163
ECTS (30 saat = 1 AKTS ) 5