FUSION CUISINE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS424	FUSION CUISINE	5	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 :	Elective
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:	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)
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
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
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
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		1

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

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.						5

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						5
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.			2

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.					4

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.				3

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.						5
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