COURSE UNIT TITLE

: GASTRONOMY TRENDS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 4124 GASTRONOMY TRENDS ELECTIVE 2 0 0 3

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR MURAT USTA

Offered to

TOURISM AND HOSPITALITY MANAGEMENT (Evening)
TOURISM AND HOSPITALITY MANAGEMENT

Course Objective

To familiarize students with the latest trends in food and cooking. To help students understand these trends and develop their own creative ideas. To help students follow the innovations in the gastronomy sector and develop skills that will enable them to be successful in this sector.

Learning Outcomes of the Course Unit

1   Trends in food production and consumption
2   Trends in cooking techniques
3   Trends in culinary culture
4   The relationship between cooking and nutrition
5   Innovations in the gastronomy sector

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Definition and importance of gastronomy trends
2 Methods for identifying gastronomy trends
3 Trends in food production and consumption Sustainable food production Local and regional products
4 Trends in food production and consumption Unprocessed and unrefined products Organic and vegan nutrition
5 Trends in cooking techniques Molecular gastronomy Low temperature cooking
6 Trends in cooking techniques Waste-free kitchen
7 Trends in cooking techniques Quick and easy cooking
8 Mid Term
9 Trends in culinary culture Rediscovery of local cuisines Meat-free and vegan cuisine
10 Trends in culinary culture Event food Adopting cooking as a lifestyle
11 The relationship between cooking and nutrition Sensory experience and cooking
12 Innovations in the gastronomy sector New technologies New business models New business opportunities
13 Opportunities offered by the gastronomy sector The future of gastronomy trends Career opportunities in the gastronomy sector
14 The relationship between cooking and nutrition Healthy eating and cooking
15 The relationship between cooking and nutrition Nutrition-oriented kitchen

Recomended or Required Reading

Main Source: Kurgun, H. (2017). Gastronomi trendleri milenyum ve ötesi. Ankara: Detay Publishing.
Study Aid: Articles
Other Course Materials: Course Slides prepared by the lecturer, published articles about the topics, youtube videos about the topics

Planned Learning Activities and Teaching Methods

1. Lecturing
2. Application, verbal participation in the lesson
3. Free working and teamwork, interactive lecture
4. Presentation

Assessment Methods

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


Further Notes About Assessment Methods

None

Assessment Criteria

40% midterm 60% final exam.

Language of Instruction

Turkish

Course Policies and Rules

Attendance at 70% of the classes is compulsory

Contact Details for the Lecturer(s)

murat.usta@deu.edu.tr

Office Hours

Wednesday 10:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 5 5
Preparation for final exam 1 5 5
Preparing assignments 1 20 20
Preparing presentations 1 12 12
TOTAL WORKLOAD (hours) 84

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18
LO.111
LO.2111
LO.31
LO.41
LO.51

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

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