| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS11032021341 | Introduction to Gastronomy | Compulsory | 1 | 1 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| This course is an introduction to Gastronomy and Culinary Arts education and provides students with basic information about culinary culture and applications, gastronomy and science relationship, business management knowledge and skills to be acquired in a 4-year undergraduate education. Information is given about the presentation of food, its service, basic kitchen equipment and the responsibilities of kitchen staff. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | To be able to define gastronomy | | 2 | To be able to explain the concept of taste and flavor | | 3 | To be able to explain the development of gastronomy | | 4 | To be able to explain the relationship of gastronomy with culture | | 5 | To be able to explain gastronomy and geography | | 6 | To be able to explain gastronomy and religion | | 7 | To be able to explain Gastronomy and agriculture | | 8 | To be able to explain the relationship of gastronomy with other disciplines | | 9 | To be able to explain gastronomy and philosophy | | 10 | To be able to decipher the relationship between gastronomy and sociology | | 11 | To be able to decipher the relationship between gastronomy and anthropology | | 12 | To be able to explain the relationship between gastronomy and tourism |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| This course is not a prerequisite. |
| Recommended Optional Programme Components |
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| Course Contents |
| Week 1 The Concept of Gastronomy
Week 2 Perception of Taste and Flavor in Gastronomy
Week 3 Interdisciplinary relations of gastronomy
Week 4 Gastronomy and Geography
Week 5 Gastronomy and Agriculture
Week 6 Gastronomy and Anthropology
Week 7 Gastronomy and Religion
Week 8 Gastronomy and Philosophy
Week 9 Gastronomy and Sociology
Week 10 Gastronomy and Economy
Week 11 Gastronomy and Ecology
Week 12 Gastronomy and History
Week 13 Gastronomy and Tourism
Week 14 Relations of gastronomy with other disciplines |
| Weekly Detailed Course Contents |
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| 1 | The Concept of Gastronomy | | | | 2 | Perception of Taste and Flavor in Gastronomy | | | | 3 | Interdisciplinary relations of gastronomy | | | | 4 | Gastronomy and Geography | | | | 5 | Gastronomy and Agriculture | | | | 6 | Gastronomy and Anthropology | | | | 7 | Midterm Exam | | | | 8 | Gastronomy and Religion | | | | 9 | Gastronomy and Philosophy | | | | 10 | Gastronomy and Sociology | | | | 11 | Gastronomy and Economics | | | | 12 | Gastronomy and Ecology | | | | 13 | Gastronomy and History | | | | 14 | Gastronomy and Tourism | | | | 15 | Gastronomy and Its Relations with Other Disciplines | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| Introduction to Gastronomy, The Culinary Institute of America, John Wiley & Sons, Canada |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 10 | 5 | 50 |
| Individual Study for Mid term Examination | 5 | 5 | 25 |
| Individual Study for Final Examination | 5 | 5 | 25 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO6 | 5 | 5 | 5 | 5 | 5 | 5 | | LO7 | 5 | 5 | 5 | 5 | 5 | 5 | | LO8 | 5 | 5 | 5 | 5 | 5 | 5 | | LO9 | 5 | 5 | 5 | 5 | 5 | 5 | | LO10 | 5 | 5 | 5 | 5 | 5 | 5 | | LO11 | 5 | 5 | 5 | 5 | 5 | 5 | | LO12 | 5 | 5 | 5 | 5 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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