CREATIVITY AND INNOVATION IN CULINARY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS424	CREATIVITY AND INNOVATION IN CULINARY	8	3	3	8

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 educate students who are capable of developing new product design and concepts by understanding advanced culinary techniques, basic nutrition concepts and food safety rules.
Contents of the Course Unit:	Course contents are: 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)
Select innovative techniques by following new food trends in the kitchen industry.
Develop new products with different ingredients in kitchen according to new food trends.
Produce different and personalized menus.
Organize new business development plans by using the knowledge and skills gained.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction of the course plan, purpose and content, introduction to the concept of product and service innovation	Expression, Discussion
2	Article reading	The necessity of new product development, definition and introduction of customer needs, concept creation	Expression, Discussion
3	Article reading	Product development, creativity and teamwork in economic terms	Expression, Question and Answer, Discussion, Group Work
4	Article reading	The importance of innovation and creativity in new product development, creativity tools	Expression, Question and Answer, Discussion, Group Work
5	Literature research	Product and service design, prototype product	Expression, Question and Answer, Discussion, Group Work
6	Literature research, Homework presentation, Product development	Market research in product development	Expression, Question and Answer, Discussion, Group Work
7	Literature research, Homework presentation, Product development	Product development and promotion activities	Expression, Question and Answer, Discussion, Case Study
8	-	MID-TERM EXAM	-
9	Literature research, Homework presentation, Product development	New product development and organizational factors in large firms	Homework presentations, Expression, Discussion
10	Article reading	Management of new product development process	Expression, Discussion Group Studies, Video Monitoring
11	Product development	Strategies for new food product development, marketing and placement	Expression, Question and Answer, Discussion, Group Work
12	Product development	Consumer approaches, food packaging design, intercultural studies	Expression, Question and Answer, Discussion, Group Work
13	Product development, homework presentation	Evaluation of new products developed-Group presentations	Homework presentations, Expression, Discussion
14	Product development, homework presentation	Application of new products developed-Group presentations	Homework presentations, Expression, Discussion
15	Product development, homework presentation	Create and manage consumer perception	Expression, Question-Answer, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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.
Albors et. al. 2013. Creativity and Innovation Patterns of Haute Cuisine Chefs. Journal of Culinary Science & Technology. 11 (1)

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.				3
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.				3

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.					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.						5
2	Collaborate with shareholders in the field to bring new ideas, products to the market.						5
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.					4

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.				3

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.				3

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.				3
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.				3

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	5	70
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	8	6	48
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	44	0	206