INTRODUCTION TO GASTRONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY115	INTRODUCTION TO GASTRONOMY	1	3	3	6

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 :	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 define the concept of gastronomy and to have the basic concept of other fields of gastronomy.
Contents of the Course Unit:	Definition of gastronomy, basic concepts, history, kitchen equipment and appliances, kitchen movements, kitchen hygiene and work flow.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Can describe terms related to gastronomy and gastronomy.
Can interprets gastronomic and gastronomic cultures from a historical point of view.
Can classifies basic kitchen equipment and appliances.
Can disclose basic hygiene principles in the kitchen.
Can list the kitchen currents and transfers them with their own cues.
Can follow the workflow in the kitchen.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	EVALUATION OF THE BASIC THEORIES OF GASTRONOMY ON CULTURAL AND HISTORICAL PERSPECTIVE	-
2	-	SCIENTIFIC APPROACHES TO TASTE OF PHYSIOLOGY	-
3	-	THE FACTORS AFFECTING CULTURAL TESTS	-
4	-	CONTEMPORARY KITCHEN FLOWS AND STRUCTURES	-
5	-	OVERVIEW OF FOOD AND BEVERAGE OPERATIONS / ORGANIZATION STRUCTURES AND OPERATIONS	-
6	-	KITCHEN PLANNING AND DEPARTMENTS - DIVERSITY	-
7	-	KITCHEN PLANNING AND WORK ORGANIZATIONS	-
8	-	MID-TERM EXAM	-
9	-	KITCHEN PLANNINGS AND SAFETY	-
10	-	KITCHEN EQUIPMENTS AND TOOLS	-
11	-	FOOD PURCHASE AND STORAGE	-
12	-	TECHNICAL SPECIFICATION	-
13	-	FOOD HYGIENE AND MANAGEMENT IN KITCHEN	-
14	-	KITCHEN CALCULATIONS - KITCHEN MEASURING DEVICES	-
15	-	KITCHEN CALCULATIONS - KITCHEN MEASURING USAGE AND DIVERSITY	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Michael Pollan. 2007. The Omnivore’s Dilemma. Penguin Books.
Brillat-Savarin, J.A,. (2012). The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Oğlak, İstanbul.

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	Can define basic concepts about gastronomy.
2	Can interpret basic concepts, study areas and approaches related to the field.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
2	Can 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	Can analyze the eating and drinking art, the related systems and structures.
2	Can prepare technical infrastructure and contents of the culinary activies.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.
3	Can integrate basic cooking techniques and product preparation principles into today's technology.
4	Can 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	Can calculate costing in the food and beverage facilities.
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3	Can organize national and international competitions and fairs.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.
2	Can organize all gastronomy-related activities.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.
2	Can design communial and social pojects using historical, cultural and geographical values.
3	Can perform scientific researche and study 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	14	4	56
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	4	4
Preparation for the Final Exam	10	2	20
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	47	0	153