| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ASEC20420188410 | CREATIVE KITCHEN APPLICATION | Elective | 2 | 4 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| By summarizing the changes and innovations that have taken place in the food and beverage industry over the last century, the industry is able to convey the trends that have emerged within the industry today. |
| Name of Lecturer(s) |
| Öğr. Gör. Meryem SET |
| Learning Outcomes |
| 1 | Learning the blend of European and Turkish cuisine | | 2 | Learning sustainable green restaurants and their applications | | 3 | Having knowledge about gastronomic tourism and products with geographical indication | | 4 | Comparing food and beverage industry and social media applications | | 5 | Learning street foods and their properties |
|
| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| What is gourmet?
A blend of European and Turkish cuisine
Social responsibility applications in food and beverage business
Sustainable green restaurants
National and international gastronomic institutions
Contemporary museum, culinary museums and tourism
Products with gastronomic tourism and geographical indication
Food and beverage industry and social media
Food and travel blogs
Street food |
| Weekly Detailed Course Contents |
|
| 1 | Who is the gourmet? How to be?
A blend of European and Turkish cuisine | | | | 2 | Social responsibility applications in food and beverage business | | | | 3 | Sustainable green restaurants | | | | 4 | National and international gastronomic institutions | | | | 5 | Contemporary museum, culinary museums and tourism | | | | 6 | Products with gastronomic tourism and geographical indication | | | | 7 | Food and beverage industry and social media | | | | 8 | Food and travel blogs | | | | 9 | The network of taste components | | | | 10 | Religious sensitivities in food certification systems | | | | 11 | Street food | | | | 12 | Catering services in airline companies | | | | 13 | Customer experience management in food and beverage business | | | | 14 | Menu engineering | | | | 15 | Food and beverage investments | | | | 16 | final exam | | |
|
| Recommended or Required Reading |
| Food and Beverage Industry Trends II (Concepts, Approaches, Success Stories) Editor: Assoc. Osman N. ÖZDOĞAN
Internet |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 1 | 2 | 2 |
| Individual Study for Final Examination | 1 | 2 | 2 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | | LO2 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | | LO3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO4 | 4 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | | LO5 | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
|