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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
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	Examination Method
Final Exam	1	100
TOTAL	1	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to define the basic concepts related to fashion and textile design.
2	Students will be able to identify the textile-related problems in his / her professional life and daily life with the information on fashion, textiles and design.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	By making inferences from the dynamic structure of the fashion process, students will be able to relate what learnes with the industry.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to relate the conceptual and practical knowledge of fashion and textiles.
2	Students will be able to collaborate with the people in the fields of fashion and textiles and improves him/herself.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to relate professional knowledge of fashion and textiles with universal values.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to organize projects, events, exhibitions and fashion shows with individual or team work using theoretical knowledge and skills related to the field of fashion or textile design.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use this competence in personal and professional life by gaining life-long learning and inquiry.
2	Students will be able to execute projects by using historical knowledge about Fashion and Textile Design.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to defend the design using appropriate presentation and communication techniques during the project process and presentation.
2	Students will be able to search foreign source and produces written and oral works related to his/her field.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Within the framework of social, cultural, scientific and ethical values, students will be able to design unique products in interdisciplinary fields such as clothing, weaving, textile, printing and pattern design.
2	Students will be able to organize his/her own fashion collection using computer-aided design programs for innovative and sustainable fashion.
3	Students will be able to develop alternative design proposals to make brand management and operation more efficient and improve.

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