MUTFAK AKIMLARI DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSY232	MUTFAK AKIMLARI	4	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is to provide information about different culinary trends and nutritional styles affecting the food and beverage industry and to enable students to use this information in their professional lives and to develop an understanding of innovative trends.
İçerik:	The content of this course is the definition of the concept of trend/movement, culinary movements in the history of gastronomy, the rise of French gastronomy, the birth of Nouvelle cuisine in the 1970s; description of local cuisines; fast food trend; edible insects, black foods trend, Mediterranean diet and Mediterranean cuisine; ethnic cuisine concept; slow food trend; fusion cuisine; Molecular Gastronomy; gastro-tourism.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Defines the concept of flow in gastronomy.
Compares culinary trends.
Conducts detailed research on culinary trends and discusses them.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature review	Trend Concept	Lecture - Question - Answer - Discussion
2	Literature review	French Classical Cuisine	Lecture - Question - Answer - Discussion
3	Literature review	Nouvelle Cuisine Trend	Lecture - Question - Answer - Discussion
4	Literature review	Traditional Foods	Lecture - Question - Answer - Discussion
5	Literature review	Popular Culture & Fas-Food Trend	Lecture - Question - Answer - Discussion
6	Literature review	Mediterrenian Cuisine	Lecture - Question - Answer - Discussion
7	-	General review	Question - Answer - Discussion
8	-	MID-TERM EXAM	-
9	Literature review	Slow Food Trend	Lecture - Question - Answer - Discussion
10	Literature review	Organic and Local Food Consumer Trends	Lecture - Question - Answer - Discussion
11	Literature review	Fusion Cuisine	Lecture - Question - Answer - Discussion
12	Literature review	Molecular Gastronomy	Lecture - Question - Answer - Discussion
13	Literature review	Edible Insects Trend & Neophobia	Lecture - Question - Answer - Discussion
14	Literature review	Black Foods	Lecture - Question - Answer - Discussion
15	-	General review	Question - Answer - Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Şengül, S., Kurnaz, A. (2021). Gastronomi Turizmi Kavramlar, İlkeler ve Uygulamalar. Ankara: Detay.
Sarıışık, M. (2021). Tüm Yönleriyle Gastronomi Bilimi. Ankara: Detay.
Food Trends & the Changing Consumer, Ben Senauer, Elaine Asp, Jean Kinsey

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.						5
2	Interpret the basic concepts, areas and approaches related to the field.						5

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.		1
2	Compare national and international cuisines in terms of similarities and differences.						5

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.				3
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.						5
4	Plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.	0
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	Organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	Organize activities related to the field.				3

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.				3
3	Perform scientific researches using knowledge and skills related to his field.						5

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	4	56
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	149