INTRODUCTION TO GASTRONOMY DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GAS115	INTRODUCTION TO GASTRONOMY	1	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
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 enable students to have a basic idea about the definition of gastronomy and the interaction of gastronomy with other fields.
İçerik:	Contents of this course are the definition of gastronomy, basic concepts, history, kitchen equipment and apparatus, cuisine trends, hygiene and workflow in the kitchen.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Defines the terms related to gastronomy and gastronomy.
Interpret gastronomy and gastronomic cultures in terms of historical perspective.
Categorize basic kitchen equipment and apparatus.
Explain the basic hygiene principles in the kitchen.
List the cuisine trends.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Reading	Basic concepts of gastronomy, assessment in cultural and historical perspective	Expression
2	Reading	Scientific approaches to flavor physiology	Expression
3	Reading	Factors affecting the perceptions of cultural flavor	Expression
4	Homework	Contemporary culinary trends and structures	Expression
5	Reading	An overview of food and beverage businesses / Organization structures and operations	Expression
6	Literature review	Cuisine plans and sections- types	Expression
7	Literature review	Cuisine plans and Business organization	Expression
8	-	MID-TERM EXAM	-
9	Reading	Cuisine plans and work safety	Expression
10	Reading	Cuisine equipments & apparatus	Expression
11	Reading	Food purchase and storage	Expression
12	Homework	Technical specification and recipe reading / writing	Expression
13	Homework	Food hygiene and management in the cuisine	Expression
14	Homework	Cuisine calculations - in-kitchen measuring devices	Expression
15	Reading	Cuisine calculations - in-kitchen measurement usage and types	Expression
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Pollan, M. (2007). Carnivore’s Dilemma, Bloomsbury.
Brillat-Savarin, J.A. (2009). The Physiology of Taste.
This, H., DeBevoise, M. (2008). Molecular Gastronomy. Exploring the Science of Flavor. ABD: Columbia University Press.
Adria, F. (2009). Modern Gastronomy: A to Z. New York: Taylor & Francis Group.
Ivanović, S., Galičić, V. (2008). Gastronomy as a science in the tourism and hospitality industry. 19th Biennial International Congress Tourism and Hospitality Industry.

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.			2
2	Interpret the basic concepts, areas and approaches related to the field.					4

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.			2
2	Compare national and international cuisines in terms of similarities and differences.					4

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

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.					4
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.		1
4	Plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.		1
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They 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.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

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

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

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	3	42
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	6	6	36
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	5	30
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	152