Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS207

Course Name:

Food History and Geography

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Çağla ÖZER-Fazilet MIDIK

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to teach the historical development of food production consumption from economic, social, political and cultural aspects.
Course Content:	Introduction to Food History and Geography, prehistoric ages, the agrarian revolution, the tame of animals and plants, ancient Sumarian, Egypt and Greece food culture, Renaissance Period, European cuisine history and geography, Medieval Arabic cuisine cultura, Medieval Islamic cuisine culture, Ottoman Empire Palace Cuisine

Learning Outcomes

The students who have succeeded in this course;
1) Evaluates food and dishes in terms of history, geography, culture and nutritional sciences.
2) Cultural relationship between food and drink, intercultural interaction is evaluated
3) Evaluates and interprets food, beverages and cultures according to historical periods.

Course Flow Plan

Week	Subject	Related Preparation
1)	History and geography of food, classification of history, introduction to gastronomy and food history
2)	The existence of humanity, prehistoric times, dark age, rudstone, paleolithic, neolithic age
3)	Agricultural revolution, domestication of plant
4)	Mesopotamia, history of wheat, offer and spread of agriculture
5)	Sumerian food culture
6)	Ancient Egypt food culture
7)	Ancient Greece food culture
8)	MIDTERM EXAM
9)	Indians, Africans
10)	Silk and Spice Road
11)	Ancient India, Ancient China
12)	Middle Age
13)	Ottoman Empire Palace Cuisine
14)	14.15.16.17. and 18th Century Ottoman Palace Cuisine

Sources

Course Notes / Textbooks:

Ders notları

References:

A Food History, Maguelonne Toussaint Smat, John Wiley & Sons, 1987.
Food in History, Reay TANNAHILL, Three Rivers Press,1989.
Gastronomi ve Yiyecek Tarihi, Editör: Prof.Dr. Atilla AKBABA, Yrd.Doç.Dr. Neslihan ÇETİNKAYA, Detay Yayınları, 2018.
İnsanlığın Yeme Tarihi, Tom Standage, Mayakitap, 2016.
Lezzetin Tarihi, Prof.Dr.Zeki TEZ, Hayykitap, 2018.
Tarihin Süzgecinde Mutfak Kültürümüz, Deniz Gürsoy, Oğlak Yayıncılık, 2016.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	2
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	3
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	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.	3

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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	40			40
Final	1	60			60
Total Workload					100