Graduate Education Institute · Food Nutrition · Master
Course Objective
The aim of this course is to enable students to understand currents and make comparisons between them.
Course Content
In this course comprises; fast food, Mediterranean cuisine, ethnic food trend, fusion cuisine, Slow Food-natural food-sustainable cuisine understanding, innovative cuisine-molecular gastronomy, how to create trends, Nouvelle Cuisine current in French cuisine, origin of local cuisines, popular catering , gastrotourism, cuisine trends in Turke and designing a new cuisine.
Required Resources
Gürsoy, D. (2015). Deniz Gürsoy'un Gastronomi Tarihi. Oğlak.
Crondl, M. (2008). The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice.
Kurgun, H, (2017), Gastronomi Trendleri : Milenyum ve Ötesi, Detay Yay.
Recommended Resources
Gürsoy, D. (2015). Deniz Gürsoy'un Gastronomi Tarihi. Oğlak.
Crondl, M. (2008). The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice.
Kurgun, H, (2017), Gastronomi Trendleri : Milenyum ve Ötesi, Detay Yay.
Course Learning Outcomes
- Students compare cuisine trends.
- Students regulate a new cuisine trend.
- Students discuss cuisine trends such as molecular gastronomy, fusion cuisine through knowledge.
- Connect through learned cuisine trends.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | The definition of trend/current | Literature research |
| 2 | The occurence of trends | Literature research |
| 3 | Nouvelle Cuisine current in French cuisine | Literature research |
| 4 | Dark Food Flow | Literature research |
| 5 | Popular catering | Literature research |
| 6 | Fast food | Literature research |
| 7 | Mediterranean cuisine | Literature research |
| 8 | Mid-term Exam | - |
| 9 | Slow Food | Literature research |
| 10 | Fusion Cuisine | Literature research |
| 11 | Innovative Cuisine | Literature research |
| 12 | Molecular Gastronomy | Literature research |
| 13 | Natural Food - Sustainable Cuisine | Literature research |
| 14 | Digitalized kitchen trend | Literature research |
| 15 | Designing a new cuisine current (Practice) | Literature research |
| 16 | Final exam | - |