INTRODUCTION TO GASTRONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS101	INTRODUCTION TO GASTRONOMY	1	3	3	7

GENERAL INFORMATION
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 :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Prof. ASLI ALBAYRAK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to have a basic idea about the definition of gastronomy and the interaction of gastronomy with other fields.
Contents of the Course Unit:	This course includes basic concepts, history, kitchen equipment and instruments, kitchen current, hygiene and work flow in the kitchen.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define terms related to gastronomy and gastronomy.
Identify gastronomy and gastronomic cultures from a historical perspective.
Describe basic kitchen equipment and instruments.
Explain the basic hygiene principles in the kitchen.
List kitchen flows.
Know the work flow in the kitchen.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Course plan, student responsibilities, Introduction to the basic theories of gastronomy	Expression, Question-Response, Discussion, Teamwork
2	Reading article	Gastronomy and history of food, History of world cuisine	Expression, Question-Response, Discussion
3	Literature Research	Contemporary culinary movements	Expression, Question-Response, Discussion, Teamwork
4	Literature Research	Organic farming and organic products, vertical agriculture Silicon Valley & Food	Expression, Question-Response, Discussion, Teamwork
5	Reading Book	Molecular Gastronomy, Fusion Kitchen	Expression, Question-Response, Discussion
6	Reading Book	NbN Kitchen, Digital gastronomy	Expression, Question-Response, Discussion
7	Reading Book	Norogastronomy Functional foods	Expression, Question-Response, Discussion
8	-	MID-TERM EXAM	-
9	Reading Book	Homework presentations, exam preparation	Expression, Question-Response, Discussion
10	Reading Book	Discussion of exam questions, Green restaurants	Expression, Question-Response, Discussion
11	Reading Article	New trends in gastronomy	Question-Response, Discussion, Teamwork
12	Research	Slow food, street dishes, Halal foods	Expression, Question-Response, Discussion
13	Literature Reading	Gastronomy Institutions, Gastronomy career, Protocol rules	Expression, Question-Response, Discussion
14	Presentation preperation	Homework presentations	Presentations
15	Presentation preperation	Exam preparation	Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Akbaba, A. ve Çetinkaya, N. (2018). Gastronomi Ve Yiyecek Tarihi, Detay Yayıncılık.
Sarıışık, M. (2017). Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık.
Pollan, M. (2007). Etobur-Otobur İkilemi, Penguin.
Brillat-Savarin, J.A. (2012). Lezzetin Fizyolojisi, Oğlak, Ankara.
Food In Life, Food Time Dergi, Food and Travel (Süreli Yayın).
Orhun, D ve Akıllı, K. (2019). Yedikleriniz Davranışlarınız Olur. Velespit Yayınları. ISBN No: 978-605-82592-8-7

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines		1
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.		1
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.		1

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	5	65
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	5	35
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	5	35
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	179