COURSE UNIT TITLE

: GASTRONOMY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3011 GASTRONOMY ELECTIVE 3 0 0 3

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management

Course Objective

An introduction to the social, historical, and cultural forces that have affected the culinary, baking and pastry professions, traditional foodways and the ways these traditions translate into the professional environment of the food service industry today. Topics to be covered will include: the contemporary challenges facing food professionals in the twenty-first century, and etiquette as a historical, social, and professional discipline.

Learning Outcomes of the Course Unit

1   Gain an appreciation of the origin of food commodities and cuisines.
2   Recognise the variation in eating patterns with implications for nutrition and health.
3   Develop an awareness of the impact of farming methods, food processing and packaging on the environment and on consumers capacity to make informed choices.
4   Evaluate the sensory attributes and quality of foods.
5   Understand the process of food product development.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Description of the gastronomy
2 History of food in the world
3 Food and culture of Different Regions in Turkey
4 Food production techniques
5 Sense of taste and smell
6 Food and culture of Different Regions in the world
7 Gourmets
8 Midterm Exam
9 Evils of bad cookery
10 The principles of scientific cookery
11 Cooking techniques
12 Description of a convenient kitchen
13 Kitchen utensils
14 Recipes
15 Final Exam
16 Final Exam

Recomended or Required Reading

Required Reading: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Recommended Reading: The Man Who Ate Everything by Jeffrey Steingarten, Consider the Fork: How Technology Transforms the Way We Cook and Eat by Bee Wilson , A Cook's Tour: Global Adventures in Extreme Cuisines by Anthony Bourdain, Larousse Gastronomique by Hamlyn, Science in the Kitchen., by Mrs. E. E. Kellogg, Leon: Ingredients & Recipes by Allegra McEvedy , The Art of Eating: 50th Anniversary Edition by M.F.K. Fisher, The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman.

Planned Learning Activities and Teaching Methods

Lecture, presentation, question and answer.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCG FINAL COURSE GRADE VZ*0.40+FN * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

e-posta: nil.sonuc@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 3 36
Preparation for midterm exam 1 2 2
Preparation for final exam 1 2 2
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 80

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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