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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

INTRODUCTION TO GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY115 INTRODUCTION TO GASTRONOMY 1 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - EVALUATION OF THE BASIC THEORIES OF GASTRONOMY ON CULTURAL AND HISTORICAL PERSPECTIVE -
2 - SCIENTIFIC APPROACHES TO TASTE OF PHYSIOLOGY -
3 - THE FACTORS AFFECTING CULTURAL TESTS -
4 - CONTEMPORARY KITCHEN FLOWS AND STRUCTURES -
5 - OVERVIEW OF FOOD AND BEVERAGE OPERATIONS / ORGANIZATION STRUCTURES AND OPERATIONS -
6 - KITCHEN PLANNING AND DEPARTMENTS - DIVERSITY -
7 - KITCHEN PLANNING AND WORK ORGANIZATIONS -
8 - MID-TERM EXAM -
9 - KITCHEN PLANNINGS AND SAFETY -
10 - KITCHEN EQUIPMENTS AND TOOLS -
11 - FOOD PURCHASE AND STORAGE -
12 - TECHNICAL SPECIFICATION -
13 - FOOD HYGIENE AND MANAGEMENT IN KITCHEN -
14 - KITCHEN CALCULATIONS - KITCHEN MEASURING DEVICES -
15 - KITCHEN CALCULATIONS - KITCHEN MEASURING USAGE AND DIVERSITY -
16 - FINAL EXAM -
17 - FINAL EXAM -