CULINARY TRENDS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS232	CULINARY TRENDS	4	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
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	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide information about different culinary trends and dietary styles that affect the food and beverage sector and to enable students to use this information in their professional lives and to develop an understanding of innovative trends.
Contents of the Course Unit:	The content of this course includes the definition of the concept of trend/current, culinary movements in the history of gastronomy, the rise of French gastronomic cuisine, the birth of Nouvelle cuisine in the 1970s; definition of regional cuisines; fast food trend; edible insects, black foods trend, Mediterranean style diet and Mediterranean cuisine; ethnic cuisine concept; slow food trend; fusion cuisine; Molecular Gastronomy; gastro-tourism.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the concept of trend in gastronomy.
Compares culinary trends.
Conducts and discusses detailed research on culinary trends.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review	Trend/Movement Concept	Lecture - Question and Answer - Discussion
2	Literature Review	French Classic Cuisine	Lecture - Question and Answer - Discussion
3	Literature Review	Nouvelle Cuisine Trend	Lecture - Question and Answer - Discussion
4	Literature Review	Local Food	Lecture - Question and Answer - Discussion
5	Literature Review	Populer Culture and Fast&Food Trend	Lecture - Question and Answer - Discussion
6	Literature Review	Mediterrian Cuisine	Lecture - Question and Answer - Discussion
7	-	General Review	Question and Answer - Discussion
8	-	MID-TERM EXAM	-
9	Literature Review	Slow Food Trend	Lecture - Question and Answer - Discussion
10	Literature Review	Consumer Trends in Organic and Local Food	Lecture - Question and Answer - Discussion
11	Literature Review	Fusion Cuisine	Lecture - Question and Answer - Discussion
12	Literature Review	Molecular Gastronomy	Lecture - Question and Answer - Discussion
13	Literature Review	Edible Insects Movement and Concept of Neophobia	Lecture - Question and Answer - Discussion
14	Literature Review	Black Foods	Lecture - Question and Answer - Discussion
15	-	General Review	Question and Answer - Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Food Trends & the Changing Consumer, Ben Senauer, Elaine Asp, Jean Kinsey
Şengül, S., Kurnaz, A. (2021). Gastronomi Turizmi Kavramlar, İlkeler ve Uygulamalar. Ankara: Detay.
Sarıışık, M. (2021). Tüm Yönleriyle Gastronomi Bilimi. Ankara: Detay.

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	Define basic concepts about gastronomy.						5
2	Interpret the basic concepts, areas and approaches related to the field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.	0
2	Compare national and international cuisines in terms of similarities and differences.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.				3
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.						5
4	Plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.				3
3	Perform scientific researches using knowledge and skills related to his field.						5

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	14	4	56
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	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	149