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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the basic concepts of gastronomy and its historical development process from past to present.
Explains the physiology of taste and the biological and cultural factors affecting food preferences.
Classifies professional kitchen equipment, tools, and the hierarchical structure of kitchen brigades.
Identifies the principles of kitchen planning, workflow organization, and occupational safety.
Performs basic culinary calculations, recipe costing, and unit conversions accurately.
Evaluates the relationship between gastronomy and digital media along with current culinary trends.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)