INNOVATION AND CREATIVITY IN CULINARY ARTS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS412	INNOVATION AND CREATIVITY IN CULINARY ARTS	8	4	2	5

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	Lecturer ÇAĞKAN GÜNER
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Develops students who can develop new product design and concepts as part of food safety by using advanced culinary techniques and basic nutrition concepts.
Contents of the Course Unit:	Advanced kitchen techniques, new product development, food design, tasting and sensory features

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Use innovative techniques by following new food trends in the cuisine industry.
Develop new products with different contents in cuisine according to new food trend.
Develop different and personalized menus.
Plan new business development schemes by using the information and skills gained.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explanation of the process plan, purpose and contents of the course, introduction to the concept of product and service innovation, brainstorming	Expression,Discussion,Brainstorming
2	Reading Article	The necessity of new product development, definition and explaining of customer needs, concept creation, brain storming	Expression, Discussion, Application
3	Reading Article	Economically product development, creativity and teamwork, application	Expression, Question-Response, Discussion, Teamwork, Application
4	Reading Article	The importance of innovation and creativity in new product development, creativity tools, application	Expression, Question-Response, Discussion, Teamwork, Application
5	Literature Research	Product and service design, prototype product, application	Expression, Question-Response, Discussion, Teamwork, Application
6	Literature Research, Homework Presantation, Product Development	Marketing research in product development, New product development and organizational factors in large company, Application	Expression, Question-Response, Discussion, Teamwork, Application
7	Literature Research, Homework Presantation, Product Development	Group homework presentations	Expression, Question-Response, Discussion, Taste,Case Study Analysis
8	-	MID-TERM EXAM	-
9	Literature Research, Homework Presantation, Product Development	Group Homework presentations, Midterm Preparing Presentations	Homework Presantations, Expression, Discussion, Taste
10	Literature Research	Explaining and solving midterm questions, management of new product development process	Expression, Discussion, Teamwork, Watching Video, Application
11	Product Development	Strategies for new food product development, marketing and placement	Expression, Discussion, Teamwork, Watching Video, Application
12	Product Development	Consumer approaches, food packaging design, intercultural studies	Expression, Discussion, Teamwork, Watching Video, Application
13	Homework Presantation, Product Development	Evaluation developed new products-Group Presentations	Homework Presentations, Expression, Discussion, Taste
14	Homework Presantation, Product Development	Evaluation developed new products-Group Presentations	Homework Presentations, Expression, Discussion, Taste
15	Homework Presantation, Product Development	Final Preparations	Expression, Question-Response, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Horng, J., & Lin, L. 2017. Gastronomy and Culinary Creativity. In J. Kaufman, V. Glăveanu, & J. Baer (Eds.), The Cambridge Handbook of Creativity across Domains (Cambridge Handbooks in Psychology, pp. 462-478). Cambridge: Cambridge University Press.
Hauser, J. And Dahan, E. 2011. New product development. In Grover, R., Malhotra, N.K., Hill, M (Eds.), Marketing Management: Essential Marketing Knowledge and Practice.
Kılıç, B. Yeni Ürün Geliştirmede İnovasyon. Seçkin yayınevi, 200s.
Özkent, B. 2015. Adım adım inovasyon. Elma yayınevi.
Albors et. al. 2013. Creativity and Innovation Patterns of Haute Cuisine Chefs. Journal of Culinary Science & Technology. 11 (1)

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			2

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.				3

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				3
2	Will be able to create individual menus using the principle of healthy eating plate.						5

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.						5

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.				3

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.				3
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.			2
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.					4

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	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