| Gastronomy and Culinary Arts (Master) (without Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | GMS5105 | ||||
| Course Name: | Innovative Gastronomy Applications | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. FRANCK GERARD BRUWIER | ||||
| Course Lecturer(s): | Franck Gerard BRUWIER | ||||
| Course Assistants: |
| Course Objectives: | In addition to all the achievements learned in the Department of Gastronomy and Culinary Arts, developing innovative recipes and creating appropriate plate designs, following, learning and applying new and current gastronomy techniques, producing meaningful outputs in the field of gastronomy and being useful for creative thinking. |
| Course Content: | The content of this course includes innovative practices based on Gastronomy and Culinary Arts. |
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The students who have succeeded in this course;
1) Students gain knowledge about the following topics: • Innovative kitchen practice 2) • Creative thinking 3) • Innovative Gastronomy practices 4) • Innovative plate design and production techniques |
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | Reversed Emulsion-Mouse without cream and eggs | |
| 3) | Smoked Butter-Smoked chicken breast | |
| 4) | Sous Vide (Cream Anglaise)-Vanilla bean usage | |
| 5) | White Truffle Risotto-Ice cream without machine | |
| 6) | Understanding Croissant-Reverse Puff Pastry Step 1 | |
| 7) | Using Siphon for Mayonnaise-Reverse Puff Pastry Step 2 | |
| 8) | Ara sınav | |
| 9) | Reverse Puff Pastry Step 3-Usage of Agar Agar-Passion Fruit Ravioli | |
| 10) | Eggless Mayonnaise | |
| 11) | Different Type of Tempura | |
| 12) | Gluten Free Genoise | |
| 13) | Jelly (Agar agar, jelatin leaves) | |
| 14) | Vegatable Sorbe | |
| 15) | Final |
| Course Notes / Textbooks: | Modernist Cuisine: The Art and Science of Cooking – Nathan Myhrvold |
| References: | Çeşitli kaynaklardan derlenmiş ders notları |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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| Program Outcomes | ||||
| 1) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||
| 2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||
| 3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field. | ||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development. | ||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | |
| 2) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | |
| 3) | Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field. | |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Application | 1 | % 40 |
| Midterms | 1 | % 20 |
| Final | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Application | 1 | 40 | 40 | ||||
| Midterms | 1 | 20 | 20 | ||||
| Final | 1 | 40 | 40 | ||||
| Total Workload | 100 | ||||||