GASTRONOMY AND CULINARY ARTS (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: GCA 113
Course Title: Introduction to Gastronomy
Course Semester: 1. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 5
Language of instruction: EN
Prerequisite of the course: No
Type of course: Necessary
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. 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 resources, 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) 1. Basic concepts and definitions related to gastronomy 2. What is gastronomy and what is not? 3. What does the history of gastronomy cover? 4. Past, present and maybe tomorrow of gastronomy... 5. Gastronomy types 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, animal husbandry, food and pharmaceutical industries and gastronomy. Is it possible to 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 who travels a lot or knows 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 is gastronomy different from classical cooking? 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

1

2

3

Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.
3) Defines the occupational safety rules in the working environment.
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
5) Develops creative menus
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
7) Recognizes and promotes national cuisine culture.
8) Designs menus within the framework of professional ethics and health rules.
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.
11) By using Turkish correctly, he/she has a command of his/her mother tongue.
12) Recognizes the concepts of teamwork and time management.
13) Develops cooking techniques.
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.

Course Teaching, Learning Methods

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

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 1 % 40
Final 1 % 60
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 % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.) 14 28
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 14 28
MIDTERM EXAM (Visa) 14 14
Preparing for the General Exam 14 28
GENERAL EXAM (Final) 14 14
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 154
ECTS (30 saat = 1 AKTS ) 5