Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

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:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Öğr. Gör. MERYEM MERVE BEYKOZ

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
1) Define / explain general concepts in culinary profession.	3	1	2	3		1
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.	2	1	1	1		2
3) Have knowledge about regulations, professional standards and practices in the field of culinary.	1	2	1	3	3	3
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	1	1	2	1	2	2
5) Dominates the terminology of food and beverage.	3		3	1	3	3
6) Organize all kinds of organizations in the field of culinary.			2		3	2
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	3	2	3	3	3	3
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	1	1	3		2	2
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1	1	3		2	3
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2		2		3	3
11) Follow current developments in the field and profession.	3		3		3	3
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.			2		2	2
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	2
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.			1

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.	3
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.	2
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	3
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	2
5)	Dominates the terminology of food and beverage.	3
6)	Organize all kinds of organizations in the field of culinary.	2
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	2
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	1
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
11)	Follow current developments in the field and profession.	3
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	1

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