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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4047 NEW TRENDS OF FOOD SECTOR ELECTIVE 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

To explain the new food items, varying culinary cultures in the developing world and tableware.

Learning Outcomes of the Course Unit

1   Having knowledge about new trends related to food industry 2   Having knowledge about fast food 3   To discuss the location of the GMO in New trends 4   Evaluate the health of food additives 5   Have a basic knowledge about molecular cuisine

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction of the course 2 Frozen foods 3 Ready meals 4 Ready-mix and charges 5 Fast food restaurants and types 6 Evaluation of food additives and health 7 Midterm 8 Midterm 9 Fresh seafood at dinner table 10 Sauces 11 Spices 12 GMO technology and effects 13 Organic nutrition 14 Molecular cuisine 15 Final Exam 16 Final Exam

Recomended or Required Reading

Editör: Doç. Dr. Osman N. Özdoğan; YIYECEK IÇECEK ENDÜSTRISINDE TRENDLER [Kavramlar, Yaklaşımlar, Başarı Hikayeleri] ISBN 978-605-4940-52-3, ANKARA, 2014, DETAY YAYINCILIK The International Culinary Schools at the Arts Institutes. (2008). International Cuisine. New Jersey: John Wiley & Sons, Inc

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 6 6 Preparation for final exam 1 7 7 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 4 LO.2 4 5 4 LO.3 4 4 LO.4 4 LO.5 5 4