Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY424 | CREATIVITY AND INNOVATION IN CULINARY | 8 | 3 | 3 | 8 |
GENERAL INFORMATION |
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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 |
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Objectives of the Course Unit: | The aim of this course is to educate students who have the ability to develop new product design and concepts by considering advanced culinary techniques, basic nutrition concepts and food safety rules. |
Contents of the Course Unit: | Advanced kitchen techniques, new product development, food design, tasting and sensory features |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Modify the innovative techniques by following new food trends in the kitchen industry. |
Develop new products with different contents in the kitchen according to new food trends. |
Write different and personalized menus. |
Design new business development plans by using the knowledge and skills gained. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Introduction of the course plan, purpose and content, introduction to the concept of product and service innovation | - |
2 | - | The necessity of new product development, definition and introduction of customer needs, concept creation | - |
3 | - | Product development, creativity and teamwork in economic terms | - |
4 | - | The importance of innovation and creativity in new product development, creativity tools, | - |
5 | - | Product and service design, prototype product | - |
6 | - | Market research in product development | - |
7 | - | Product development and promotion activities | - |
8 | - | MID-TERM EXAM | - |
9 | - | New product development and organizational factors in large firms | - |
10 | - | Management of new product development process | - |
11 | - | Strategies for new food product development, marketing and placement | - |
12 | - | Consumer approaches, food packaging design, intercultural studies | - |
13 | - | Evaluation of new products developed-Group presentations | - |
14 | - | Application of new products developed-Group presentations | - |
15 | - | Create and manage consumer perception | - |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Horng, J., & Lin, L. 2017. Gastronomy and Culinary Creativity. In J. Kaufman, V. Glăveanu, & J. Baer (Eds.), The Cambridge Handbook of Creativity across Domains (Cambridge Handbooks in Psychology, pp. 462-478). Cambridge: Cambridge University Press. |
Hauser, J. And Dahan, E. 2011. New product development. In Grover, R., Malhotra, N.K., Hill, M (Eds.), Marketing Management: Essential Marketing Knowledge and Practice. |
Kılıç, B. Yeni Ürün Geliştirmede İnovasyon. Seçkin yayınevi, 200s. |
Özkent, B. 2015. Adım adım inovasyon. Elma yayınevi. |
Albors et. al. 2013. Creativity and Innovation Patterns of Haute Cuisine Chefs. Journal of Culinary Science & Technology. 11 (1) |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can define basic concepts about gastronomy.
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4 | |||||
2 |
Can interpret basic concepts, study areas and approaches related to the field.
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5 |
KNOWLEDGE |
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Factual |
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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.
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0 | |||||
2 |
Can compare national and international cuisines in terms of similarities and differences.
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3 |
SKILLS |
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Cognitive |
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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.
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0 | |||||
2 |
Can prepare technical infrastructure and contents of the culinary activies.
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3 |
SKILLS |
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Practical |
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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.
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5 | |||||
2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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5 | |||||
3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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5 | |||||
4 |
Can plan the work schedule and workflow in food and beverage enterprises.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can calculate costing in the food and beverage facilities.
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0 | |||||
2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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0 | |||||
3 |
Can organize national and international competitions and fairs.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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5 | |||||
2 |
Can find planning, executioning and editing mistakes systematicly related to his field.
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5 |
OCCUPATIONAL |
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Communication & Social |
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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.
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0 | |||||
2 |
Can organize all gastronomy-related activities.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can interpret ethical values and legal regulations according to the codexes.
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0 | |||||
2 |
Can design communial and social pojects using historical, cultural and geographical values.
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0 | |||||
3 |
Can perform scientific researche and study using knowledge and skills related to his field.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 5 | 70 |
Preliminary & Further Study | 14 | 5 | 70 |
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 | 7 | 4 | 28 |
Mid-Term Exam | 1 | 4 | 4 |
Preparation for the Mid-Term Exam | 7 | 4 | 28 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 44 | 0 | 204 |
Total Workload of the Course Unit | 204 | ||
Workload (h) / 25.5 | 8 | ||
ECTS Credits allocated for the Course Unit | 8,0 |