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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
ASP157 INTRODUCTION TO GASTRONOMY 1 2 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature Research Course Description, Etymology of the Concept of Gastronomy, Gastronomy as a Tourist Product, Social Dimensions, Relationship of Gastronomy with Other Sciences, Basic Concepts Related to Gastronomy, Gastronomy Education and Career Opportunities Lecture, Q&A
2 Literature Research Gastronomy and Food History I: Prehistoric and Historical Ages Lecture, Q&A
3 Literature Research Gastronomy and Food History II: Anatolian Cuisine from Central Asia to the Anatolian Seljuks, Ottoman Cuisine and World Culinary History Lecture, Q&A
4 Literature Research Overview of Food and Beverage Businesses and Menu Types Lecture, Q&A
5 Literature Research Kitchen Planning, Departments, Employees and Occupational Safety Lecture, Q&A
6 Literature Research Kitchen Tools and Their Functions Lecture, Q&A
7 Literature Research Trends in Gastronomy Lecture, Q&A
8 Literature Research Overview of Cooking Methods Lecture, Q&A
9 Literature Research Food Groups in Gastronomy and General Review Lecture, Q&A
10 - MID-TERM EXAM -
11 Literature Research Kitchen Food Hygiene and Management Lecture, Q&A
12 Literature Research General Characteristics of Turkish Cuisine and Regional Cuisines Lecture, Q&A
13 Literature Research An Overview of World Cuisines Lecture, Q&A
14 Literature Research Gastronomy, Culture, Art and Digitalization Lecture, Q&A
15 Literature Research General Review Lecture, Q&A
16 - FINAL EXAM -
17 - FINAL EXAM -