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ARTISANAL PRODUCTS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY319 ARTISANAL PRODUCTS 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Reading Food Trends And Global Flavors Lecture, Literature Review
2 Reading Food Beliefs And Rituals Lecture, Literature Review
3 Reading Factors Affecting Regional Flavor Perceptions Lecture, Literature Review
4 Preparing homework Anatolian Food History 1 Lecture, Literature Review
5 Reading Anatolian Food History 2 Lecture, Literature Review
6 Literature Review Food Design And Color Science Lecture, Literature Review
7 Literature Review Presentation techniques Lecture, Literature Review
8 - MID-TERM EXAM -
9 Reading Food Supply And Management Lecture, Literature Review
10 Reading Artizanal Bread Processing Application
11 Reading Botany and Elder Seed Processing Application
12 Preparing homework Fermented Product Productions Application
13 Preparing homework Processed Meat Products Application
14 Preparing homework Project Delivery and Presentation Lecture, Literature Review
15 Reading Project Delivery and Presentation Lecture, Literature Review
16 - FINAL EXAM -
17 - FINAL EXAM -