| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | ASC022 | ||||
| Course Name: | Culinary Trends | ||||
| Semester: |
Spring Fall |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | Lecturer Meryem Merve Beykoz | ||||
| Course Assistants: |
| Course Objectives: | It is aimed to learn the different approaches and trends that guide the food and beverage sector, how, why and when these trends are formed, to learn the theoretical knowledge about different kitchen trends and to gain competencies by applying them. |
| Course Content: | Food and beverage history general information, Classic culinary, High culinary, Culinary application, Modern cuisine, Slow food and fast food, Themed restaurant and michelin stars, Molecular cuisine |
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The students who have succeeded in this course;
1) Has knowledge about the dates of food and drinks and food and beverages. 2) Has knowledge about classical kitchen understanding. 3) Has knowledge about importance of French culture 4) Different culinary and restaurant culture knows and explains. 5) Know food and beverage stylistics and learn decorative techniques. 6) Know food trends. |
| Week | Subject | Related Preparation |
| 1) | General information about food and beverage history | |
| 2) | Classic cuisine | |
| 3) | Classic cuisine | |
| 4) | Grande Cuisine/ Haute Cuisine | |
| 5) | Grande Cuisine/ Haute Cuisine | |
| 6) | Kitchen Practices | |
| 7) | Kitchen practices | |
| 8) | Midterm | |
| 9) | Modernist cuisine | |
| 10) | Modernist cuisine | |
| 11) | Slow food and fast food | |
| 12) | Thematic restaurants and restaurants with Michelin Star | |
| 13) | Molecular gastronomy | |
| 14) | Molecular gastronomy |
| Course Notes / Textbooks: | Çeşitli kitaplardan derlenmiş ders notları |
| References: | Öğretim görevlisinin hazırladığı ders notları |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | 3 | 3 | 3 | 3 | 3 | 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. | |||||||||||||||
| 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 | 1 | 1 | |||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 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. | 2 | 2 | 2 | ||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 2 | 2 | 2 | ||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 | 2 | 2 | ||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | 1 |
| 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 |
| 5) | Dominates the terminology of food and beverage. | 1 |
| 6) | Organize all kinds of organizations in the field of culinary. | 1 |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
| 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. | 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. | |
| 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 |
| 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 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 42 | 2 | 84 | ||||
| Study Hours Out of Class | 14 | 1 | 14 | ||||
| Midterms | 1 | 14 | 14 | ||||
| Final | 1 | 14 | 14 | ||||
| Total Workload | 126 | ||||||