Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GMS115

Ders İsmi:

Food and Beverage History and Culture

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	7

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi SALİM İBİŞ

Course Lecturer(s):

Öğr.Gör.Dr. Yağmur ÖZER

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To learn the development of food and beverage history and culture in the historical process.
Course Content:	Examination of the social, economic and cultural dimensions and development of food and beverage culture in the world from prehistoric times to the present.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Comprehends the historical development of food and beverage culture.
2) Examines the social functions of today's food and beverages.
3) Establishes the relationship of food and beverages with culture and tourism.
4) Explain the development of food and beverage culture in prehistoric and historical periods.
5) Explain the development of culinary culture from Central Asia to the Seljuks.
6) Relates the historical development of food and beverage culture with today's gastronomy culture.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Culture and food culture, Nutrition in early humans, Processing and storage of food and beverages in Paleolithic and Neolithic ages	Lecture notes for all weeks
2)	Mesopotamia: Sumerians, Akkadians, Assyrians, Babylonians, Ancient Egypt
3)	Food culture in the Central Asian period, food culture in the Anatolian Seljuk period
4)	Food culture in the Ottoman period
5)	Food culture in the republican era
6)	Art and food culture
7)	Food culture in folk literature
8)	Philosophers and food culture
9)	Religion and food culture
10)	Ethnic food culture
11)	Social functions of food, food customs
12)	Globalization and food culture
13)	Food culture in the future
14)	Final

Sources

Course Notes / Textbooks:	Her dersin notu .pdf formatında gönderilecektir.
References:	Çetinkaya, Neslihan (2020). Yemek Kültür ve Toplum, Ankara: Nobel Yayınları. Işın, Priscilla Mary (2018). Yemeğin Kültürel Tarihi, İstanbul: Yapı Kredi Yayınları.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Defines the concepts, trends and information in the science of gastronomy.	4
2)	Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.	4
3)	Examines the social, economic and cultural dimensions and development of food and beverage culture.	5
4)	Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles	5
5)	Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.	3
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.	1
7)	Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.	5
8)	Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.	5
9)	Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.	4
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.	5
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.	5
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.	2
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.	5
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.	5
15)	Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.	4
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.	4
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.	5
18)	Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.	5
19)	Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.	3
20)	Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.	1
21)	Carries out scientific studies for the sustainability of gastronomy.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Soru cevap/ Tartışma
Uygulama (Modelleme, Tasarım, Maket, Simülasyon, Deney vs.)
Örnek olay çalışması

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Bireysel Proje

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	15	3	45
Study Hours Out of Class	15	10	150
Presentations / Seminar	1	10	10
Midterms	1	1	1
Final	1	1	1
Total Workload			207