| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GMS111 | ||||||||
| Ders İsmi: | Hospitality Industry and Introduction to Gastronomy | ||||||||
| Ders Yarıyılı: | Fall | ||||||||
| Ders Kredileri: |
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| Language of instruction: | TR | ||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Ar.Gör. Fatma Gültekin | ||||||||
| Course Lecturer(s): |
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| Course Assistants: |
| Course Objectives: | Understanding the fundamental topics related to the hospitality industry and gastronomy, learning its historical process, and evaluating current issues. |
| Course Content: | Basic concepts related to the hospitality industry, hospitality businesses, gastronomy and culinary arts. Definition and development of the concept of gastronomy, scientific and artistic dimensions of gastronomy, historical development of culinary arts, gastronomy as a dimension of the hospitality industry, gastronomy tourism relationship, culinary terminology, gastronomy trends, international gastronomy and tourism. |
The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | The structure, development, classification, and functioning of the hospitality industry | |
| 2) | The concept of gastronomy, its emergence, historical development, and classification | |
| 3) | The relationship between gastronomy and tourism | |
| 4) | Gastronomy tourism, its importance, and characteristics | |
| 5) | Geographical indications, geographically indicated food products, and their importance in gastronomy | |
| 6) | Trends in gastronomy, fast food, slow food | |
| 7) | Gastronomy in the context of globalization and localization | |
| 8) | Gastronomy and social media | |
| 9) | Gastronomy and street food | |
| 10) | Organizations and institutions operating in the field of gastronomy. | |
| 11) | Functional foods and halal foods | |
| 12) | Edible flowers and edible insects in gastronomy. | |
| 13) | The concept of neurogastronomy | |
| 14) | Gastronomy and technology |
| Course Notes / Textbooks: | Her dersin notu .pdf formatında öğrenciye gönderilecektir. |
| References: | Kurgun, Hülya ve Özşeker Bağıran, Demet (2016). Gastronomi ve Turizm, Ankara: Detay Yayıncılık Akbaba, Atilla ve Çetinkaya Neslihan (2020). Gastronomi ve Yiyecek Tarihi, Ankara: Detay Yayıncılık. |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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. | ||||||||||||||||||||
| 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 |
| Anlatım | |
| Beyin fırtınası /Altı şapka | |
| Bireysel çalışma ve ödevi | |
| Course | |
| Homework | |
| Soru cevap/ Tartışma | |
| Örnek olay çalışması |
| Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
| Homework | |
| Bireysel Proje |
| 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 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Study Hours Out of Class | 15 | 8 | 120 |
| Homework Assignments | 1 | 5 | 5 |
| Midterms | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Total Workload | 155 | ||