CULINARY INNOVATION AND DIGITAL GASTRONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS452	CULINARY INNOVATION AND DIGITAL GASTRONOMY	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	Assist.Prof. GİZEM HÜLAĞA KADEROĞLU
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to provide students with theoretical knowledge on innovative thinking in the kitchen, the development of creative products and services, and the integration of digital technologies into the field of gastronomy. The course covers, in theory, the impacts of digitalization in the food and gastronomy sector, management of innovation processes, market research, analysis of consumer trends, and digital marketing strategies. Students will gain the knowledge to follow current developments in kitchen innovation and digital gastronomy, develop sector-appropriate strategies, and evaluate global gastronomy trends.
Contents of the Course Unit:	This course theoretically addresses innovative thinking in gastronomy, creative product and service design, and the integration of digital technologies into kitchen operations. The content includes concepts of creativity and innovation in the kitchen, product and service innovation, identification of customer needs, concept development, economic considerations and teamwork, creativity tools, principles of prototype development, market research and digital trend analysis, corporate innovation, management of the new product development process, digital marketing strategies, consumer approaches, digital applications in packaging design, intercultural digital presentations, and management of consumer perception.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the basic concepts of digital gastronomy and innovative culinary applications.
Evaluate the role of artificial intelligence and digital technologies in gastronomy.
Develop creative menu and product ideas using AI-powered tools
Create innovative product concepts using digital design and trend analysis methods.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review	Introduction to Digital Gastronomy and Next-Generation Kitchens	Lecture-Discussion-Question & Answer
2	Literature review	Creative Idea Generation and Innovation Culture	Lecture-Discussion-Question & Answer
3	Literature review	Developing Menu and Product Ideas with Artificial Intelligence	Lecture-Discussion-Question & Answer
4	Literature review	Digitalization in Customer Experience	Lecture-Discussion-Question & Answer
5	Literature review	Social Media Trends and Viral Food Projects	Lecture-Discussion-Question & Answer
6	Literature review	Product Presentation Using Digital Design Tools	Lecture-Discussion-Question & Answer
7	Literature review	Market Research and Digital Trend Analysis	Lecture-Discussion-Question & Answer
8	Literature review	Digital Marketing and Brand Storytelling	Lecture-Discussion-Question & Answer
9	Literature review	Sustainability and Technology in Gastronomy	Lecture-Discussion-Question & Answer
10	-	MID-TERM EXAM	-
11	Literature review	Representation of Cultural Heritage in Digital Gastronomy	Lecture-Discussion-Question & Answer
12	Literature review	Consumer Perception and Online Reputation Management	Lecture-Discussion-Question & Answer
13	Literature review	Digital Packaging and Smart Labels	Lecture-Discussion-Question & Answer
14	Literature review	Artificial Intelligence and Next-Generation Business Models in Gastronomy	Lecture-Discussion-Question & Answer
15	Literature review	Project Presentations – Digital Product and Marketing Plan	Group Work & General Review Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Yıldırım, H., & Yıldırım, Y. (2023). DIGITAL GASTRONOMY AND THE TABLES OF FUTURE. Van Yüzüncü Yıl Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 8(15), 1-14. https://doi.org/10.54831/vanyyuiibfd.1252883
SOYADLI, T. (2025). Dijital çağda gastronomi. Online Türkiye Turizm Ansiklopedisi. https://turkiyeturizmansiklopedisi.com/dijital-cagda-gastronom
Sarıışık, M. (Ed.). (2017). Tüm yönleriyle gastronomi bilimi. Detay Yayıncılık.

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.					4
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.	0
2	Compare national and international cuisines in terms of similarities and differences.			2

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.		1
2	Prepare the technical infrastructure and contents of kitchen activities.				3

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.						5
4	Plan the work schedule and workflow in food and beverage enterprises.				3

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
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.			2
3	They organizes participation to national and international competitions and fairs in its field.	0

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.						5
2	Find planning, executioning and editing mistakes systematicly related to his field.			2

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.	0
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.						5

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	7	2	14
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	7	7	49
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	7	49
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	198