INTRODUCTION TO GASTRONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS151	INTRODUCTION TO GASTRONOMY	1	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	Assist.Prof. SEMA AYDIN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide students with a fundamental understanding of the definition of gastronomy and its interaction with other fields.
Contents of the Course Unit:	Definition of gastronomy, fundamental concepts, history, kitchen equipment and tools, culinary movements, kitchen hygiene, and workflow.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the basic concepts of gastronomy and its historical development process from past to present.
Explains the physiology of taste and the biological and cultural factors affecting food preferences.
Classifies professional kitchen equipment, tools, and the hierarchical structure of kitchen brigades.
Identifies the principles of kitchen planning, workflow organization, and occupational safety.
Performs basic culinary calculations, recipe costing, and unit conversions accurately.
Evaluates the relationship between gastronomy and digital media along with current culinary trends.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Fundamental Theories of Gastronomy: Evaluation from Cultural and Historical Perspectives	Lecture, Discussion
2	Short reading on factors affecting taste perception	Physiology of Taste and Factors Influencing Cultural Perceptions of Flavor	Lecture, Case Study, Q&A
3	Researching a contemporary culinary movement	Contemporary Culinary Trends	Presentation, Discussion, Case Study
4	Short research on F&B business types	Overview of Food and Beverage Establishments	Lecture, In class Examples
5	Listing basic kitchen equipment	Kitchen Equipment and Tools	Lecture, Visual Material Review
6	Examining industrial kitchen plan examples	Kitchen Planning and Work Organization	Lecture, Case Study
7	Examining industrial kitchen plan examples	Kitchen Layouts and Departments	Lecture, Case Study
8	Examining industrial kitchen plan examples	Kitchen Planning and Occupational Safety	Lecture, Case Study
9	Short reading on storage types	Food Purchasing and Storage	Lecture
10	-	MID-TERM EXAM	-
11	Short reading on storage types	Technical Specifications and Recipe Reading/Writing	Example Review
12	Reading legislation or guidelines regarding hygiene rules	Food Hygiene and Management within the Kitchen	Lecture, Discussion
13	Examining measurement units and conversions	Culinary Calculations – Kitchen Measuring Devices	Problem Solving
14	Examining measurement units and conversions	Culinary Calculations – Kitchen Measuring Devices, Measurement Usage, and Types	Problem Solving
15	Social media analysis of a gastronomy brand	Digital Gastronomy and Social Media	Discussion, Case Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	2	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	Define basic concepts about gastronomy.
2	Interpret the basic concepts, areas and approaches related to the field.

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.
2	Compare national and international cuisines in terms of similarities and differences.

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.
2	Prepare the technical infrastructure and contents of kitchen activities.

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	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

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.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

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.
2	Find planning, executioning and editing mistakes systematicly related to his field.

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.
2	They organize activities related to the field.

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.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches using knowledge and skills related to his field.

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	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0