INTRODUCTION TO GASTRONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS115	INTRODUCTION TO GASTRONOMY	1	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
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:	The aim of this course is to enable students to have a basic idea about the definition of gastronomy and the interaction of gastronomy with other fields.
Contents of the Course Unit:	Contents of this course are the definition of gastronomy, basic concepts, history, kitchen equipment and apparatus, cuisine trends, hygiene and workflow in the kitchen.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the terms related to gastronomy and gastronomy.
Interpret gastronomy and gastronomic cultures in terms of historical perspective.
Categorize basic kitchen equipment and apparatus.
Explain the basic hygiene principles in the kitchen.
List the cuisine trends.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Basic concepts of gastronomy, assessment in cultural and historical perspective	Expression
2	Reading	Scientific approaches to flavor physiology	Expression
3	Reading	Factors affecting the perceptions of cultural flavor	Expression
4	Homework	Contemporary culinary trends and structures	Expression
5	Reading	An overview of food and beverage businesses / Organization structures and operations	Expression
6	Literature review	Cuisine plans and sections- types	Expression
7	Literature review	Cuisine plans and Business organization	Expression
8	-	MID-TERM EXAM	-
9	Reading	Cuisine plans and work safety	Expression
10	Reading	Cuisine equipments & apparatus	Expression
11	Reading	Food purchase and storage	Expression
12	Homework	Technical specification and recipe reading / writing	Expression
13	Homework	Food hygiene and management in the cuisine	Expression
14	Homework	Cuisine calculations - in-kitchen measuring devices	Expression
15	Reading	Cuisine calculations - in-kitchen measurement usage and types	Expression
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Pollan, M. (2007). Carnivore’s Dilemma, Bloomsbury.
Brillat-Savarin, J.A. (2009). The Physiology of Taste.
This, H., DeBevoise, M. (2008). Molecular Gastronomy. Exploring the Science of Flavor. ABD: Columbia University Press.
Adria, F. (2009). Modern Gastronomy: A to Z. New York: Taylor & Francis Group.
Ivanović, S., Galičić, V. (2008). Gastronomy as a science in the tourism and hospitality industry. 19th Biennial International Congress Tourism and Hospitality Industry.

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.			2
2	Interpret the basic concepts, areas and approaches related to the field.					4

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
2	Compare national and international cuisines in terms of similarities and differences.					4

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.					4
2	Prepare the technical infrastructure and contents of kitchen activities.					4

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.					4
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.		1
4	Plan the work schedule and workflow in food and beverage enterprises.		1

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.		1
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
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.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

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.		1

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

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	3	42
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	6	6	36
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	5	30
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	152