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

Lecture, presentation, question and answer, discussion, video presentation.

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

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

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

Office Hours

Tuesday/ 09:30-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes