COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach students new approaches and trends in gastronomy and ensure that students teach on innovations in the world.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Özdoğan, O. N. (2014). Yiyecek Içecek Endüstrisinde Trendler (Kavramlar Yaklaşımlar Başarı Hikayeleri ). Detay Yayıncılık, Ankara.
Gastronomi Trendleri Milenyum ve Ötesi (2017). Edt: Doç. Dr. Hülya Kurgun, ISBN: 978-605-2323-06-9, Detay Yayıncılık, Ankara, (Ekim 2017).

Planned Learning Activities and Teaching Methods

1. Lecture
2. Homework
3. Case Study

Assessment Methods

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homework

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr, 0232 301 69 28

Office Hours

Tuesday/ 13:00-15:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes