Graduate Education Institute · Food Nutrition · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi İsmail Hakkı TEKİNER
Course Objective
The aim of this course is to define the concept of gastronomy and to have the basic concept of other fields of gastronomy.
Course Content
Definition of gastronomy, basic concepts, history, kitchen equipment and appliances, kitchen movements, kitchen hygiene and work flow.
Required Resources
Pollan, M. (2007). Etobur-Otobur İkilemi, Penguin.
Brillat-Savarin, J.A. (2012). Lezzetin Fizyolojisi, Oğlak, Ankara.
Recommended Resources
Pollan, M. (2007). Etobur-Otobur İkilemi, Penguin.
Brillat-Savarin, J.A. (2012). Lezzetin Fizyolojisi, Oğlak, Ankara.
Course Learning Outcomes
- Can describe terms related to gastronomy and gastronomy.
- Can interprets gastronomic and gastronomic cultures from a historical point of view.
- Can classifies basic kitchen equipment and appliances.
- Can examine basic hygiene principles in the kitchen.
- Can list the cuisine trends.
Core Area Distribution
(44) Physical Sciences%30 (52) Engineering and Engineering Trades%35 (72) Health%35
Teaching Methods
ExpressionQuestion-AnswerDiscussionSelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
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 | EVALUATION OF THE BASIC THEORIES OF GASTRONOMY ON CULTURAL AND HISTORICAL PERSPECTIVE | Reading |
| 2 | SCIENTIFIC APPROACHES TO TASTE OF PHYSIOLOGY | Reading |
| 3 | THE FACTORS AFFECTING CULTURAL TESTS | Reading |
| 4 | CONTEMPORARY KITCHEN FLOWS AND STRUCTURES | Reading |
| 5 | OVERVIEW OF FOOD AND BEVERAGE OPERATIONS / ORGANIZATION STRUCTURES AND OPERATIONS | Reading an article |
| 6 | KITCHEN PLANNING AND DEPARTMENTS - DIVERSITY | Reading |
| 7 | KITCHEN PLANNING AND WORK ORGANIZATIONS | Reading an article |
| 8 | MID-TERM EXAM | - |
| 9 | KITCHEN PLANNINGS AND SAFETY | Reading |
| 10 | KITCHEN EQUIPMENTS AND TOOLS | Reading |
| 11 | FOOD PURCHASE AND STORAGE | Rerading |
| 12 | READING / WRITING TECHNICAL SPECIFICATION AND DESCRIPTION | Reading an article |
| 13 | FOOD HYGIENE AND MANAGEMENT IN KITCHEN | Reading |
| 14 | KITCHEN CALCULATIONS - KITCHEN MEASURING DEVICES | Reading |
| 15 | KITCHEN CALCULATIONS - KITCHEN MEASURING USAGE AND DIVERSITY | Reading |
| 16 | FINAL EXAM | - |