COURSE UNIT TITLE

: INTRODUCTION TO GASTRONOMY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1009 INTRODUCTION TO GASTRONOMY COMPULSORY 3 0 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

This course aims to promote gastronomy and catering areas related to the first year students

Learning Outcomes of the Course Unit

1   Understanding the historical roots and current situation of the concept of gastronomy
2   To have knowledge about the basic elements of food processing to improve the gastronomic properties of food
3   Understanding the importance of gastronomy for public health
4   Having knowledge about the eating habits of societies
5   Having knowledge about the concepts of taste and aroma
6   Knowledge of the cultural and environmental context of food choices

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The Concept of Gastronomy, Etymology and Development Process of the Concept of Gastronomy
2 The importance of gastronomy for public health
3 Gastronomy and nutrition relationship
4 Nutrition patterns and eating culture, taste and aroma
5 Basic elements of food processing: Basic elements of meat and meat processing, sustainability of meat consumption
6 Basic elements of food processing: Basic elements of water and aquaculture processing
7 Mid-term exam
8 Mid-term exam
9 Basic elements of food processing: Cereals and grain products, bread and its cultural significance
10 Basic elements of food processing: Cereals and grain products, bread and its cultural significance
11 Basic elements of food processing: Cereals and grain products, bread and its cultural significance
12 Basic elements of food processing: Cereals and grain products, bread and its cultural significance
13 Assignment Presentation
14 Assignment Presentation
15 Final exam
16 Final exam

Recomended or Required Reading

Wayne Gisslen (2016) Essentials of Professional Cooking
Harold McGee (2004) On Food and Cooking: The Science and Lore of the Kitchen
Peter Barham (2001) The science of cooking

Planned Learning Activities and Teaching Methods

Face to face

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be able to define the concepts of Gastronomy and Culinary Arts.
Have knowledge about History of gastronomy.
Have knowledge about Eating-Drinking Culture.

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

demet.bagiran@deu.edu.tr

Office Hours

Wednesday 12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
TOTAL WORKLOAD (hours) 0

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55
LO.65

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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