Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INNOVATIVE CULINARY TRENDS | GMS2113694 | Fall Semester | 3+0 | 3 | 3 |
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 | The aim of this course is to provide information about innovative culinary trends and global dietary patterns, enabling students to apply this knowledge in their professional careers |
Course Content | This course contains; Geographical indications,Fusion Cuisine - Moleculaer Gastronomy,Vegan and Vegeterian Diet,Vertical Farming- Permaculture,Neurogastronomy,Raw food,Digital gastronomy, Edible Insects and Greens,Street Food – Green Food Cuisine,Living Cuisines,The Effects of Social Media on Gastronomy,Functional Food- Functional Diet, Halal Foods,Kosher foods. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Knows gastronomy topics involving innovative trends | 9 | C |
Uses innovative trends when planning menus. | 9 | |
Assesses on global gastronomic developments | | |
Teaching Methods: | 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Geographical indications | |
2 | Fusion Cuisine - Moleculaer Gastronomy | |
3 | Vegan and Vegeterian Diet | |
4 | Vertical Farming- Permaculture | |
5 | Neurogastronomy | |
6 | Raw food | |
7 | Digital gastronomy | |
8 | Edible Insects and Greens | |
9 | Street Food – Green Food Cuisine | |
10 | Living Cuisines | |
11 | The Effects of Social Media on Gastronomy | |
12 | Functional Food- Functional Diet | |
13 | Halal Foods | |
14 | Kosher foods | |
Resources |
Notes prepered by instructor |
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.
| | | | | |
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 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | X | | | | |
10 | | | | | | |
11 | | | | | | |
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 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 4 | 3 | 12 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 2 | 4 | 8 |
General Exam | 3 | 5 | 15 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 77 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30) | 3 |
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 |
---|
INNOVATIVE CULINARY TRENDS | GMS2113694 | Fall Semester | 3+0 | 3 | 3 |
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 | The aim of this course is to provide information about innovative culinary trends and global dietary patterns, enabling students to apply this knowledge in their professional careers |
Course Content | This course contains; Geographical indications,Fusion Cuisine - Moleculaer Gastronomy,Vegan and Vegeterian Diet,Vertical Farming- Permaculture,Neurogastronomy,Raw food,Digital gastronomy, Edible Insects and Greens,Street Food – Green Food Cuisine,Living Cuisines,The Effects of Social Media on Gastronomy,Functional Food- Functional Diet, Halal Foods,Kosher foods. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Knows gastronomy topics involving innovative trends | 9 | C |
Uses innovative trends when planning menus. | 9 | |
Assesses on global gastronomic developments | | |
Teaching Methods: | 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Geographical indications | |
2 | Fusion Cuisine - Moleculaer Gastronomy | |
3 | Vegan and Vegeterian Diet | |
4 | Vertical Farming- Permaculture | |
5 | Neurogastronomy | |
6 | Raw food | |
7 | Digital gastronomy | |
8 | Edible Insects and Greens | |
9 | Street Food – Green Food Cuisine | |
10 | Living Cuisines | |
11 | The Effects of Social Media on Gastronomy | |
12 | Functional Food- Functional Diet | |
13 | Halal Foods | |
14 | Kosher foods | |
Resources |
Notes prepered by instructor |
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.
| | | | | |
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 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | X | | | | |
10 | | | | | | |
11 | | | | | | |
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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