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INTRODUCTION TO GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS115 INTRODUCTION TO GASTRONOMY 1 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Basic concepts of gastronomy, assessment in cultural and historical perspective Expression
2 Reading Scientific approaches to flavor physiology Expression
3 Reading Factors affecting the perceptions of cultural flavor Expression
4 Homework Contemporary culinary trends and structures Expression
5 Reading An overview of food and beverage businesses / Organization structures and operations Expression
6 Literature review Cuisine plans and sections- types Expression
7 Literature review Cuisine plans and Business organization Expression
8 - MID-TERM EXAM -
9 Reading Cuisine plans and work safety Expression
10 Reading Cuisine equipments & apparatus Expression
11 Reading Food purchase and storage Expression
12 Homework Technical specification and recipe reading / writing Expression
13 Homework Food hygiene and management in the cuisine Expression
14 Homework Cuisine calculations - in-kitchen measuring devices Expression
15 Reading Cuisine calculations - in-kitchen measurement usage and types Expression
16 - FINAL EXAM -
17 - FINAL EXAM -