Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1GST101Introduction To Gastronomy3+0+03605.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course The aim of this lesson is to learn the basic concepts and principles of gastronomy and to provide a certain infrastructure for the courses to be taken in the following periods.
Course Content Definitions and basic concepts about gastronomy, food and beverage business, general kitchen knowledge, basic kitchen tools, food and beverage preparation processes, food microbiology, hygiene and sanitation, etiquette, tourism and gastronomy.
Course Methods and Techniques Lecture, question-answer, discussion, case study
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Ela Nazlı KÖZ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Aktaş, Ahmet & Özdemir, Bahattin (2012). Otel İşletmelerinde Mutfak Yönetimi. Detay Yayıncılık, Ankara.
Sarıışık, Mehmet (2021). Tüm Yönleriyle Gastronomi Bilimi. Detay Yayıncılık, Ankara.
Spang, Rebecca L. (2020). Restoranın İcadı Paris ve Modern Gastronomi Kültürü, Dost Kitabevi.
Course Notes Prof. Dr. Mehmet Sarıışık, Tüm Yönleriyle GASTRONOMİ BİLİMİ, Detay Yayıncılık

Course Category
Social Sciences %30
Field %70

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 14 14
Final examination 1 28 28
Total Work Load   Number of ECTS Credits 6 154

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 The student knows the phenomenon of gastronomy, its basic concepts, and principles.
2 The student knows the developments in the history of world cuisine.
3 The student knows the relationship between marketing and gastronomy.
4 The student becomes knowledgeable about menu and menu varieties.
5 The student becomes knowledgeable about kitchens, kitchen staff hierarchy, and kitchen equipment in food and beverage establishments.
6 The student knows service methods, restaurant layout, and catering services.
7 The student knows food hygiene and basic food microbiology.
8 The student becomes knowledgeable about etiquette rules and protocol in hospitality.
9 The student becomes knowledgeable about culinary tourism.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Fundamental Concepts About Gastronomy and Culinary Arts, Relations with Other Sciences Source Book (Gastronomy Science)
2 World Culinary History and Important Developments Source Book (Gastronomy Science)
3 World Cuisine from Past to Present Source Book (Gastronomy Science)
4 World Cuisine from Past to Present II Source Book (Gastronomy Science)
5 Food Technologies and Gastronomy Book Source (Gastronomy Science)
6 Gastronomy as a Marketing Tool Book Source (Gastronomy Science)
7 Gastronomy as an Element of Touristic Product, Attractiveness and Hospitality Book Source (Gastronomy and Food History)
8 Midterm exam
9 Gastronomy and Menu Planning Book Source (Kitchen Management in Hotel Businesses)
10 Kitchen Planning Book Resource (Kitchen Management in Hotel Businesses)
11 Service Methods, Restaurant Layout and Layout, Banquet and Catering Services Book Source (Kitchen Management in Hotel Businesses) Manuscript
12 Fundamental Microbiology and Food Microbiology Course Outcomes
13 Hygiene and Sanitation in Gastronomy Course Outcomes
14 Gastronomy and Etiquette Rules Source Book (Gastronomy Science)
15 Gastronomy and Tourism Source Book (Gastronomy Science)

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 3 1 3 2 2 1 1 1 2 2 1 1 4 3
C2 3 2 1 1 2 1 2 1 1 1 1 1 1 1 1
C3 4 4 1 3 2 4 1 3 4 3 3 4 5 3 2
C4 4 3 1 3 4 3 3 3 5 4 4 4 4 2 3
C5 5 4 1 5 3 3 1 4 4 5 3 4 5 4 4
C6 5 3 1 5 4 3 3 4 1 4 3 3 4 3 3
C7 4 4 1 4 2 4 1 2 1 4 5 2 1 4 5
C8 4 3 1 3 3 1 1 2 1 1 1 1 3 3 1
C9 4 1 1 1 1 3 1 2 1 3 3 1 1 1 1

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