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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
GAS151 INTRODUCTION TO GASTRONOMY 1 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Fundamental Theories of Gastronomy: Evaluation from Cultural and Historical Perspectives Lecture, Discussion
2 Short reading on factors affecting taste perception Physiology of Taste and Factors Influencing Cultural Perceptions of Flavor Lecture, Case Study, Q&A
3 Researching a contemporary culinary movement Contemporary Culinary Trends Presentation, Discussion, Case Study
4 Short research on F&B business types Overview of Food and Beverage Establishments Lecture, In class Examples
5 Listing basic kitchen equipment Kitchen Equipment and Tools Lecture, Visual Material Review
6 Examining industrial kitchen plan examples Kitchen Planning and Work Organization Lecture, Case Study
7 - MID-TERM EXAM -
8 Examining industrial kitchen plan examples Kitchen Layouts and Departments Lecture, Case Study
9 Examining industrial kitchen plan examples Kitchen Planning and Occupational Safety Lecture, Case Study
10 Short reading on storage types Food Purchasing and Storage Lecture
11 Short reading on storage types Technical Specifications and Recipe Reading/Writing Example Review
12 Reading legislation or guidelines regarding hygiene rules Food Hygiene and Management within the Kitchen Lecture, Discussion
13 Examining measurement units and conversions Culinary Calculations – Kitchen Measuring Devices Problem Solving
14 Examining measurement units and conversions Culinary Calculations – Kitchen Measuring Devices, Measurement Usage, and Types Problem Solving
15 Social media analysis of a gastronomy brand Digital Gastronomy and Social Media Discussion, Case Study
16 - FINAL EXAM -
17 - FINAL EXAM -