Course Introduction and Application Information

Course Code:

ASC101

Course Name:

Introduction to Gastronomy and Culinary Arts

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Array

TR-NQF-HE:Array. Master`s Degree

QF-EHEA:Array

EQF-LLL:Array. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	It aims to provide students with the basic concepts of gastronomy, to learn the culture and to provide specific infrastructure for lessons to take in other semesters.
Course Content:	Definition and development of gastronomic concepts, development and trends of gastronomy, evaluation of gastronomy today, historical development of gastronomy, types of gastronomy, recognition of foodstuffs and changes during cooking, footsteps of foodstuffs left in nature, food safety, kitchen tools and utensils description, basic preparation and cooking techniques.

Learning Outcomes

The students who have succeeded in this course;
1) It explains the concept of gastronomy and its historical development, recognizes the difference of the gourmet, gurman and gastronomic word, evaluates the differences between the persons who have contributed gastronomy and turnover.
2) Gain insight into contemporary gastronomy and types of gastronomy.
3) Synthesizes the equipment that forms the kitchen, gives an idea about the cutting and cooking patterns in the kitchen.
4) Defines food products and knows which cooking method is suitable for food safety.
5) Know the steps and control of food and beverage production and interpret what you can do in the face of any problem, know and apply various cooking methods
6) The eating and drinking culture knows and closely follows the trends in the gastronomic.

Course Flow Plan

Week	Subject	Related Preparation
1)	Gastronomy concept, definition and historical development
2)	Gastronomic precursors and gastronomic additives
3)	Types of gastronomy, gastronomy in Turkey and in the world
4)	Geographical Signs and Conscious Kitchen
5)	Identification and usage areas of kitchen utensils
6)	Identification and usage areas of kitchen utensils
7)	Identification and usage areas of kitchen utensils
8)	Midterm
9)	Heat transfer, cutting and baking techniques
10)	Heat transfer, cutting and baking techniques
11)	Kitchen calculation
12)	Cutting and cooking techniques
13)	Kitchen organization
14)	Kitchen organization

Sources

Course Notes / Textbooks:

Çeşitli kitaplardan derlenmiş ders notları

References:

Gastronomi Ve İlişkili Kavramlar, Gastronomi Tarihi Sunumu,
Türkan, C., Mutfak Teknolojisi, Cemal Türkan Yayınları, 2012.
Kurgun, H., Özşeker, D., B., 2016. Gastronomi Ve Turizm, Detay Yayıncılık
Türkan, C., 2012. Mutfak Teknolojisi, Cemal Türkan Yayıncılık
Forrest, B., Zhen, W., Costura, M., 2013. Introductıon To Gastronomy
Savarin, A., B., 2011. The Pysiology Of Taste: Or Meditations On Transcendental Gastronomy (Vintage Classics)
Field, S., Q., 2011. Culınary Reactıons: The Everday Chemıstry Of Cookıng
Brooks, P., V., 2004. Kıtchen Utensıls: Names, Orıgıns And Defınıtıons Through The Ages
Mcgee, H., 2004. On Food And Cookıng: The Scıence And Loreof The Kıtchen

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

Program Outcomes

Level of Contribution

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	14	47
Midterms	1	4
Final	1	7
Total Workload		100