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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

CREATIVITY AND INNOVATION IN CULINARY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY424 CREATIVITY AND INNOVATION IN CULINARY 8 3 3 8

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Introduction of the course plan, purpose and content, introduction to the concept of product and service innovation -
2 - The necessity of new product development, definition and introduction of customer needs, concept creation -
3 - Product development, creativity and teamwork in economic terms -
4 - The importance of innovation and creativity in new product development, creativity tools, -
5 - Product and service design, prototype product -
6 - Market research in product development -
7 - Product development and promotion activities -
8 - MID-TERM EXAM -
9 - New product development and organizational factors in large firms -
10 - Management of new product development process -
11 - Strategies for new food product development, marketing and placement -
12 - Consumer approaches, food packaging design, intercultural studies -
13 - Evaluation of new products developed-Group presentations -
14 - Application of new products developed-Group presentations -
15 - Create and manage consumer perception -
16 - FINAL EXAM -
17 - FINAL EXAM -