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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 5015 GASTRONOMY SCIENCE ELECTIVE 3 0 0 6

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy and Culinary Arts

Course Objective

This course aims to promote gastronomy and catering areas related

Learning Outcomes of the Course Unit

1   To define the concepts in Gastronomy and Culinary Arts space 2   To present the history of gastronomy 3   Having information about eat-drink culture 4   Having knowledge about the professional practice of intercultural understanding of aesthetic taste and taste concept 5   Taste creation methods, processes and practices and to promote the principles of gastronomy 6   Sensory skills, tasting related to transfer of scientific theories and perspectives for sniffing

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Gastronomy and related concepts 2 Gastronomy and related concepts (continued) 3 Gastronomy as a tourist product, attraction and an element of hospitality 4 Gastronomy as a tourist product, attraction and an element of hospitality (continued) 5 Historical development of gastronomy 6 Historical development of gastronomy (continued) 7 Examination of geographical indications in the field of gastronomy / Midterm Exam 8 Examination of geographical indications in the field of gastronomy / Midterm Exam 9 Food preservation history and its effects on social life 10 Food preservation history and its effects on social life (continued) 11 National eating and drinking cultures 12 International food and beverage cultures 13 Gastronomy trends 14 Gastronomy trends (continued) 15 Final exam 16 Final exam

Recomended or Required Reading

Zeki TEZ, Lezzetin Tarihi, Geçmişten Bu Güne Yiyecek-Içecek ve Keyif Vericiler, Hayy Kitap, 2012, Istanbul Linda Civitello Cuisine and Culture: A History of Food and People, 2nd Edition April 2007, ISBN 978-0-471-74172-5 Rebora Giovanni, Çatal Kültürü: Avrupa Mutfağının Kısa Tarihi, Kitap Yayınevi,2003, Istanbul 6. Phyllis Pray Bober, Antik ve Orta çağda Yemek Kültürü, Sanat, Kültür ve Mutfak, 2003, Istanbul 7.

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FCG FINAL COURSE GRADE 3 FCGR FINAL COURSE GRADE MTE * 0.40 + FCG* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST* 0.60

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 5 60 Preparation for midterm exam 1 4 4 Preparation for final exam 1 5 5 Preparing presentations 10 4 40 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 147

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 5 LO.2 5 LO.3 5 LO.4 5 LO.5 5 5 LO.6 5 5 5 5 5 5