Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
6GST328New Trends İn Gastronomy3+0+036

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Elective
Objectives of the Course It is aimed to teach new gastronomy trends that emerged in line with changing consumer expectations and to examine the effects of these new trends on food and beverage businesses.
Course Content
Lesson; It covers the definitions, historical processes and examples of the concepts of production and consumption-oriented, nutrition-oriented and cuisine-oriented gastronomy trends.
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 Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
Mutlu Öztürk, H. (2020). Teknolojik Gelişmeler ve Gastronomi Alanına Yansımaları: Gastronomi 4.0, Güncel Turizm Araştırmaları Dergisi, 4(2), 222-239.
Yıldız, E. & Davutoğlu, N. A. (2020). Turizm 4.0'dan Gastronomi 4.0'a Giden Yolda: Geleceğin Restoranları ve Yönetimi, Akademik Sosyal Araştırmalar Dergisi, 109, 301-318.
Özdoğan, O. N. (2016). Yiyecek İçecek Endüstrisinde Trendler I, Detay Yayıncılık Ankara
Sarıışık, M. (2017). Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık Ankara.
Durlu Özkaya, F.; Özkök, F.; Sünnetçioğlu, A. & Sünnetçioğlu, S. (2021). Sürdürülebilir Gastronomi, Detay Yayıncılık, Ankara.
Güner, D. & Aydoğdu, A. (2022). Gastronomi Alanındaki Teknolojik Gelişmelere Yönelik Bir Değerlendirme: Dijital Gastronomi, Aydın Gastronmy, 6(1), 17-28.
Özdoğan, O. N. (2016). Yiyecek İçecek Endüstrisinde Trendler I, Detay Yayıncılık Ankara

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
Assignment 1 % 40
Project 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 3 42
Assignments 1 20 20
Presentation 1 35 35
Project 1 35 35
Total Work Load   Number of ECTS Credits 7 174

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 The student becomes knowledgeable about the historical development of gastronomy and its evolution over time.
2 The student becomes knowledgeable about street foods in Turkey.
3 The student becomes knowledgeable about exotic foods.
4 The student becomes knowledgeable about the production, management, and marketing structures of ethnic and thematic restaurants.
5 The student becomes knowledgeable about tavern culture. They interpret new generation taverns in terms of production, management, and marketing.
6 The student becomes knowledgeable about food photography and various shooting methods/techniques.
7 The student knows new dietary trends and interprets their implications on consumer behaviors.
8 The student interprets the relationship between gastronomy and agriculture and becomes knowledgeable about modern agricultural practices.
9 The student becomes knowledgeable about sustainable practices in gastronomy and green restaurants.
10 The student knows the use of gastronomy as a tourist product and becomes knowledgeable about culinary tourism.
11 The student knows the relationship between intangible cultural heritage and gastronomy. They become knowledgeable about the use of gastronomy in international relations.
12 The student becomes knowledgeable about geographical indications.
13 The student knows the relationship between gastronomy and technology. They become knowledgeable about digital applications in gastronomy.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Historical Development and New Trends in Gastronomy
2 History of Gastronomy and Development of Food and Beverage Management Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
3 New Trends in Gastronomy Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara. Özdoğan, O. N. (2016). Yiyecek İçecek Endüstrisinde Trendler I, Detay Yayıncılık Ankara
4 Street Foods / Exotic Foods / Edible Flowers and Edible Insects Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara. Özdoğan, O. N. (2016). Yiyecek İçecek Endüstrisinde Trendler I, Detay Yayıncılık Ankara
5 Ethnic and Thematic Restaurants Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
6 Next Generation Taverns Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
7 Food Styling and Photography Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
8 MID TERM
9 New Nutrition Trends Sarıışık, M. (2017). Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık Ankara.
10 Gastronomy and Agriculture Durlu Özkaya, F.; Özkök, F.; Sünnetçioğlu, A. & Sünnetçioğlu, S. (2021). Sürdürülebilir Gastronomi, Detay Yayıncılık, Ankara.
11 Sustainable Gastronomy and Green Restaurants Durlu Özkaya, F.; Özkök, F.; Sünnetçioğlu, A. & Sünnetçioğlu, S. (2021). Sürdürülebilir Gastronomi, Detay Yayıncılık, Ankara.
12 Gastronomy Tourism Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
13 Reflections of gastronomy within the scope of cultural heritage and international relations Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
14 Geographical Indication Akbaba, A. & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara.
15 Gastronomy and Digitalization Güner, D. ve Aydoğdu, A. (2022). Gastronomi Alanındaki Teknolojik Gelişmelere Yönelik Bir Değerlendirme: Dijital Gastronomi, Aydın Gastronmy, 6(1), 17-28. Mutlu Öztürk, H. (2020). Teknolojik Gelişmeler ve Gastronomi Alanına Yansımaları: Gastronomi 4.0, Güncel Turizm Araştırmaları Dergisi, 4(2), 222-239. Yıldız, E. ve Davutoğlu, N. A. (2020). Turizm 4.0'dan Gastronomi 4.0'a Giden Yolda: Geleceğin Restoranları ve Yönetimi, Akademik Sosyal Araştırmalar Dergisi, 109, 301-318.


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 5 1 1 1 3 1 1 1 1 1 1 1 5 1
C2 5 5 1 3 2 5 1 2 3 3 3 2 1 5 1
C3 5 5 1 3 2 5 1 2 3 3 3 2 1 5 1
C4 5 5 1 3 2 5 1 2 3 3 3 4 5 5 1
C5 5 5 1 3 2 5 1 2 3 3 3 4 5 5 1
C6 5 5 1 5 5 5 1 4 1 1 1 2 1 5 1
C7 5 5 1 2 2 5 1 2 1 3 3 3 1 5 1
C8 5 5 1 5 2 5 1 2 1 3 3 3 1 5 1
C9 5 5 1 2 2 5 1 2 3 3 3 4 5 5 1
C10 5 5 1 2 2 5 1 2 1 3 3 1 1 5 1
C11 5 5 1 2 2 5 1 2 1 3 1 1 1 5 1
C12 5 5 1 2 2 5 1 2 1 3 4 1 1 5 1
C13 5 5 1 5 4 5 1 2 1 3 3 1 1 5 1

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