Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INNOVATION and CREATIVITY in the KITCHEN | GMS4212559 | Spring Semester | 2+2 | 3 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | |
Assistant(s) | |
Aim | This course was designed to develop students' perspectives of their field of study and to reveal their creative side. |
Course Content | This course contains; The concept of creativity / Creativity in the kitchen,seafood presentations,seafood presentations,seafood presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Midterm Exam,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
They learn the concept of creativity in the kitchen. | 9 | A |
They learn the street food of Turkish cuisine. | 9 | A |
They prepare creative and innovative presentations. | 9 | A |
Teaching Methods: | 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | The concept of creativity / Creativity in the kitchen | |
2 | seafood presentations | |
3 | seafood presentations | |
4 | seafood presentations | |
5 | Turkish Cuisine presentations | |
6 | Turkish Cuisine presentations | |
7 | Turkish Cuisine presentations | |
8 | Midterm Exam | |
9 | Creativity experiments on main products | |
10 | Creativity experiments on main products | |
11 | Creativity experiments on main products | |
12 | Creativity experiments on main products | |
13 | Creativity experiments on main products | |
14 | Creativity experiments on main products | |
15 | Creativity experiments on main products | |
Resources |
Lecturer lecture notes |
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. | | | | | |
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.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | | |
14 | | | | | | |
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 | 0 | 0 | 0 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 0 | 0 | 0 |
General Exam | 0 | 0 | 0 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 0 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 |
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 |
---|
INNOVATION and CREATIVITY in the KITCHEN | GMS4212559 | Spring Semester | 2+2 | 3 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | |
Assistant(s) | |
Aim | This course was designed to develop students' perspectives of their field of study and to reveal their creative side. |
Course Content | This course contains; The concept of creativity / Creativity in the kitchen,seafood presentations,seafood presentations,seafood presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Turkish Cuisine presentations,Midterm Exam,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products,Creativity experiments on main products. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
They learn the concept of creativity in the kitchen. | 9 | A |
They learn the street food of Turkish cuisine. | 9 | A |
They prepare creative and innovative presentations. | 9 | A |
Teaching Methods: | 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | The concept of creativity / Creativity in the kitchen | |
2 | seafood presentations | |
3 | seafood presentations | |
4 | seafood presentations | |
5 | Turkish Cuisine presentations | |
6 | Turkish Cuisine presentations | |
7 | Turkish Cuisine presentations | |
8 | Midterm Exam | |
9 | Creativity experiments on main products | |
10 | Creativity experiments on main products | |
11 | Creativity experiments on main products | |
12 | Creativity experiments on main products | |
13 | Creativity experiments on main products | |
14 | Creativity experiments on main products | |
15 | Creativity experiments on main products | |
Resources |
Lecturer lecture notes |
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. | | | | | |
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.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | | |
14 | | | | | | |
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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