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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 Examining industrial kitchen plan examples Kitchen Layouts and Departments Lecture, Case Study
8 Examining industrial kitchen plan examples Kitchen Planning and Occupational Safety Lecture, Case Study
9 Short reading on storage types Food Purchasing and Storage Lecture
10 - MID-TERM EXAM -
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 -