Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INTRODUCTION to GASTRONOMY and CULINARY ARTS | GMS1164260 | Fall Semester | 4+2 | 5 | 6 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI, Assist.Prof. Emine OLUM |
Assistant(s) | |
Aim | The aim of this course is to provide the student studying in the Department of Gastronomy and Culinary Arts with fundamental information related to the profession. The goal is to equip the student with academic knowledge in the field of gastronomy and the ability to evaluate various scientific studies. |
Course Content | This course contains; Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,Current approaches, organic farming, literatüre review ,Current approaches, molecular gastronomy, cotation, direct cotation ,Fusion kitchen, literatüre review ,Digital gastronomy ,Vertical farming ,Functional foods in Turkish Gastronomy ,Turkish cusine culture, literature review
,Professional organizations and non-governmental organizations in the field of gastronomy ,International Professional organizations in the field of Gastronomy ,Restourant grading systems ,Slow food trend ,Geographical indication products ,Student presentations . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Knows current developments in the field of gastronomy. | 4 | B |
Provides commentary on the working areas of gastronomy graduates. | 4 | |
Appropriately cites various scientific studies in order to compile them by reading works in the field of gastronomy. | 10 | A |
Defines Turkish culinary culture | 10 | A |
Teaching Methods: | 10: Discussion Method, 4: Inquiry-Based Learning |
Assessment Methods: | A: Traditional Written Exam, B: Short Answer Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms | |
2 | Current approaches, organic farming, literatüre review | |
3 | Current approaches, molecular gastronomy, cotation, direct cotation | Read article |
4 | Fusion kitchen, literatüre review | |
5 | Digital gastronomy | |
6 | Vertical farming | |
7 | Functional foods in Turkish Gastronomy | |
8 | Turkish cusine culture, literature review
| Read article |
9 | Professional organizations and non-governmental organizations in the field of gastronomy | |
10 | International Professional organizations in the field of Gastronomy | Doing research on websites |
11 | Restourant grading systems | |
12 | Slow food trend | |
13 | Geographical indication products | |
14 | Student presentations | |
Resources |
To be distrubuted by the lecturer |
Lecture notes given by the course instructor.
https://dergipark.org.tr/tr/download/article-file/502057
https://earsiv.anadolu.edu.tr/xmlui/handle/11421/22726 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | X | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | X | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
6 | | | | | | X |
7 | | | X | | | |
8 | Considers cooking as a chemical reaction. | | X | | | |
9 | | | X | | | |
10 | | | X | | | |
11 | | | X | | | |
12 | | | | | | |
13 | | X | | | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 6 | 84 |
Guided Problem Solving | 4 | 6 | 24 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 3 | 6 | 18 |
Presentation of Project / Seminar | 1 | 12 | 12 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 18 | 18 |
General Exam | 1 | 24 | 24 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 180 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(180/30) | 6 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INTRODUCTION to GASTRONOMY and CULINARY ARTS | GMS1164260 | Fall Semester | 4+2 | 5 | 6 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI, Assist.Prof. Emine OLUM |
Assistant(s) | |
Aim | The aim of this course is to provide the student studying in the Department of Gastronomy and Culinary Arts with fundamental information related to the profession. The goal is to equip the student with academic knowledge in the field of gastronomy and the ability to evaluate various scientific studies. |
Course Content | This course contains; Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,Current approaches, organic farming, literatüre review ,Current approaches, molecular gastronomy, cotation, direct cotation ,Fusion kitchen, literatüre review ,Digital gastronomy ,Vertical farming ,Functional foods in Turkish Gastronomy ,Turkish cusine culture, literature review
,Professional organizations and non-governmental organizations in the field of gastronomy ,International Professional organizations in the field of Gastronomy ,Restourant grading systems ,Slow food trend ,Geographical indication products ,Student presentations . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Knows current developments in the field of gastronomy. | 4 | B |
Provides commentary on the working areas of gastronomy graduates. | 4 | |
Appropriately cites various scientific studies in order to compile them by reading works in the field of gastronomy. | 10 | A |
Defines Turkish culinary culture | 10 | A |
Teaching Methods: | 10: Discussion Method, 4: Inquiry-Based Learning |
Assessment Methods: | A: Traditional Written Exam, B: Short Answer Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms | |
2 | Current approaches, organic farming, literatüre review | |
3 | Current approaches, molecular gastronomy, cotation, direct cotation | Read article |
4 | Fusion kitchen, literatüre review | |
5 | Digital gastronomy | |
6 | Vertical farming | |
7 | Functional foods in Turkish Gastronomy | |
8 | Turkish cusine culture, literature review
| Read article |
9 | Professional organizations and non-governmental organizations in the field of gastronomy | |
10 | International Professional organizations in the field of Gastronomy | Doing research on websites |
11 | Restourant grading systems | |
12 | Slow food trend | |
13 | Geographical indication products | |
14 | Student presentations | |
Resources |
To be distrubuted by the lecturer |
Lecture notes given by the course instructor.
https://dergipark.org.tr/tr/download/article-file/502057
https://earsiv.anadolu.edu.tr/xmlui/handle/11421/22726 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | X | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | X | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
6 | | | | | | X |
7 | | | X | | | |
8 | Considers cooking as a chemical reaction. | | X | | | |
9 | | | X | | | |
10 | | | X | | | |
11 | | | X | | | |
12 | | | | | | |
13 | | X | | | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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