Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GMS424 | FUSION CUISINE | 5 | 4 | 2 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. PARVIN HEIDARI |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It is aimed that students combine world cuisines of different cultures and geographies on a single plate and develop innovative and original food formulas. |
Contents of the Course Unit: | This course includes molecular gastronomy, fusion cuisine-molecular gastronomy relationship, fusion cuisine menus, creative meal formulas, fusion cuisine with functional food formulas |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Combine the foods of different cuisines on a single plate. |
Develop creative food formulas. |
Formulate functional and healthy foods using Turkish and World cuisine. |
Evaluate the foods and ingredients from different cultures in food creation process and determine the appropriate ones. |
Improve the dishes of Turkish cuisine by using the techniques used in world cuisines. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Explanation of the course plan, purpose and content, fusion cuisine concept, hıstory, foundation, cuisine application | Expression, Discussion, Application |
2 | Reading article | Benefit of fusion cuisine for gastronomy tourism, comparative analysis of Turkish and world cuisines, practices techniques, used materials, cuisine application | Expression, Discussion, Application |
3 | Reading article | Techniques and Ingredients used In Asia, Europa and Africa, Cuisine Application | Expression, Discussion, Question-Response, Application |
4 | Reading article | North American and Middle East Cuisine, used techniques and Ingredients, Cuisine Application | Expression, Discussion, Question-Response, Application |
5 | Literature Research | Classification of fusion cuisine, basic products of fusion cuisine, Cuisine Application | Expression, Question-Response, Discussion, Teamwork |
6 | Literature Research | Molecular Gastronomy, The relationship between Molecular Gastronomy and Fusion Cuisine , Cuisine Application | Expression, Question-Response, Discussion, Teamwork |
7 | Literature Research | Fusion Cuisine and Maintainability, Cuisine Application | Expression, Question-Response, Discussion, Application, Case Study Analysis |
8 | - | MID-TERM EXAM | - |
9 | Literature Research , Homework Presentation | Homework Presentations, Visa Preparation, Cuisine Application | Homework Presentation, Application |
10 | Literature Research | Explaining and solving midterm questions, new trends in the World, Cuisine Application | Expression, Application |
11 | Field Research | Fusion Cuisie and Chocolate, Pastry Product, Cuisine Application | Expression, Question-Response, Discussion, Application, Teamwork |
12 | Field Research | Creativity in fusion cuisine, Progress original recipes, cuisine application | Expression, Question-Response, Discussion, Application, Teamwork |
13 | Literature Research , Homework Presentation | The importance of interdisciplinary study in fusion cuisine, cuisine application | Expression, Question-Response, Discussion, Application |
14 | Literature Research , Homework Presentation | Functional approach to fusion cuisine, cuisine application | Expression, Question-Response, Discussion, Application, Teamwork |
15 | Literature Research , Homework Presentation | Final Preparations, Homework Presentations | Homework Presentation, Expression, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Can, A., Sünnetçioğlu, S., and Özkaya, F.D. 2012. Füzyon Mutfağı Uygulamalarının Gastronomi Turizminin Gelişimine Katkısı. 13. Ulusal Turizm Kongresi. Antalya |
Doğdubay, M., Şahin, N.N., Yiğit, S. 2017. In the Fusion Cuisine Approach Availability of Quinoa (Application Suggestions). Journal of Tourism and Gastronomy Studies. 5 (3):3-12 |
EU. 2014. FUSIONS Definitional Framework for Food Waste. EU Project report. |
This, H. 1893. Molecular Gastronomy:Exploring the Science of Flavour. Columbıa University, Press. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Students will be able to use the knowledge about subjects like art, environment and cultural history in their professional life and daily life
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Students will be able to define the basic concepts of design principles in interior architecture and environmental design
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Students will be able to analyze by leading national and international project and cost management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.
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0 | |||||
2 |
By taking responsibility within individual or group, students will be able to apply interior design principles and skills learned in the interior and surroundings.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Students will be able to organize interior architecture and exterior design application and technical equipment projects in interdisciplinary cooperation with different professional fields.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Students will be able to analyze possible problems and different regulations in interior and nearby environmental planning areas, by adopting the principle of lifelong learning, with social, cultural, innovative, sustainable and open to be develop ideas and solutions.
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1 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
The Interior Architecture and Environmental design program graduates will be able to organize enviromental , sustainable projects and activities in the social dimension within the scope of their social responsibilities in their field studies.
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0 | |||||
2 |
Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
The graduates of Interior Architecture and Environmental Design program will be able to design, application oriented sustainable, interchangeable and innovative interior architecture and environmental design projects in their professional lives by considering the life of the community.
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2 |
Interior Architecture and Environmental Design graduates will be able to develop recommendations on the design-application projects of interiors social and nearby environments and project-cost management by using professional code of conduct, criteria and standards in accordance with legal frameworks.
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3 |
Students will be able to organize interior architecture and environmental design projects with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 4 | 56 |
Preliminary & Further Study | 13 | 3 | 39 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 7 | 3 | 21 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 43 | 0 | 132 |
Total Workload of the Course Unit | 132 | ||
Workload (h) / 25.5 | 5,2 | ||
ECTS Credits allocated for the Course Unit | 5,0 |