Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GMS41072021341	New Trends in Gastronomy	Elective	4	7	4

Level of Course Unit

First Cycle

Objectives of the Course

To gain knowledge about the historical development of gastronomy and current trends

Name of Lecturer(s)

Learning Outcomes

1	To be able to explain the historical development of gastronomy
2	Ability to identify food and beverage businesses
3	To be able to explain gastronomy trends

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	History of Gastronomy
2	Development of Food and Beverage Enterprises
3	Fast Food Trend
4	Molecular Gastronomy
5	The New Culinary Current
6	Slow Food Trend
7	Neurogastronomy
8	Midterm
9	New Anatolian Cuisine
10	Sensory Analysis
11	Thematic Restaurants
12	Green Restaurants
13	The Relationship between agriculture and gastronomy
14	Geographical Indication System
15	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	12	3	36
Individual Study for Mid term Examination	10	4	40
Individual Study for Final Examination	14	3	42
TOTAL WORKLOAD (hours)			120

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	5	5	5	5	5	5
LO2	5	5	5	5	5	5
LO3	5	5	5	5	5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High