| Course Name | Introduction to Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 105 | Fall | 3 | 0 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Case StudyQ&ALecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to enable the students to the definition of gastronomy, history of food service system, and the interaction of gastronomy and culinary applications with the other fields. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The concept of the course is based on the definition of gastronomy and related terms in the historical perspective. In this course the cuisine trends and the hierarchy of kitchen are discussed in terms of the basic terminology and basic skills. |
| Related Sustainable Development Goals |   |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the course | |
| 2 | Basic concepts of gastronomy and terms related to the gastronomy | Brillant-Savarin J.A., (2011), The Physiology of Taste : Or Meditations on Transcendental Gastronomy, Meditation 3 on Gastronomy, page 197-210 |
| 3 | The historical development of the cuisine trends | Gilsen W. (2015), Professional Cooking 9th Edition, Chapter 1 History of modern food service p 2-6 |
| 4 | Sustainability and Gastronomy | Sloan, Philip,Legrand, Willy,Hindley, Clare.(2015) “The Routledge Handbook of Sustainable Food and Gastronomy.” Apple Books. pages 765-794 |
| 5 | Food Selection | Brown A (2011) Understanding Food: Principles and Preparation, 4th edition, Cengage Learning, Chapter 1, p 1-22 |
| 6 | Food Evaluation | Brown A (2011) Understanding Food: Principles and Preparation, 4th edition, Cengage Learning, Chapter 2, p 23-30 |
| 7 | The Organization of The Kitchen | Gilsen W. (2015), Professional Cooking 9th Edition, Chapter 1, The organization of kitchen p 8-11 |
| 8 | Sanitation, Safety and Hygiene | Gilsen W. (2015), Professional Cooking 9th Edition, Chapter 2, Sanitation and Safety, p 15-34 |
| 9 | Midterm | |
| 10 | Tools and Equipments | Gilsen W. (2015), Professional Cooking 9th Edition, Chapter 3, Tools and Equipment p 37-59 |
| 11 | Food Preparation Basics- 1 | Brown A (2011) Understanding Food: Principles and Preparation, 4th edition, Cengage Learning, Chapter 5, p 99-120 |
| 12 | Food Preparation Basics- 2 | Brown A (2011) Understanding Food: Principles and Preparation, 4th edition, Cengage Learning, Chapter 5, p 99-120 |
| 13 | Meal Management | Brown A (2011) Understanding Food: Principles and Preparation, 4th edition, Cengage Learning, Chapter 6, p 120-130 |
| 14 | Project Presentation | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Brillant-Savarin J.A., (2011), The Physiology of Taste: Or Meditations on Transcendental Gastronomy ISBN 9780307390370 Gilsen W. (2015), Professional Cooking 9th Edition,Wiley publishing, ISBN 978-1-118-63672-5 Brown A (2011) Understanding Food: Principles and Preparation, 4th edition, Cengage Learning, ISBN 978-0-538-73498-1 Sloan, Philip,Legrand, Willy,Hindley, Clare.(2015) “The Routledge Handbook of Sustainable Food and Gastronomy.” Apple Books.ISBN “978-0-415-70255-3” |
| Suggested Readings/Materials | Mhyrvold N, Young C, Bilet M. (2011), Modernist Cuisine, Volume 1-2-3, The Cooking Lab publication, ISBN: 978-0-9827610-0-7 Gillespie, Cailein (2001), European gastronomy into the 21st century, Butterworth-Heinemann, ISBN 0 7506 5267 5 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 10 |
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | 1 | 10 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 7 | |
| Portfolio | |||
| Homework / Assignments | 1 | 24 | |
| Presentation / Jury | 1 | 14 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 24 | |
| Final Exams | 1 | 28 | |
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
