COURSE UNIT TITLE

: GASTRONOMY AND FOOD TRENDS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0015 GASTRONOMY AND FOOD TRENDS ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Civil Aviation Management

Course Objective

The aim of this course is, to teach students new foods that are came into our cuisines in changing World and this course will enhance students vision in food sector and will give the encourage to create future trends.

Learning Outcomes of the Course Unit

1   Identify new foods in cuisines.
2   Identify the new studies in molecular kitchen.
3   Knows the developments and trends in world cuisines
4   It will widen students visions and enhance their understanding in relation to food.
5   Explores individual food products and their functions in food sector.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction aims of the course and expectations Explanation of course work
2 Gastronomy and global food trends
3 Cultural importance of food and food consumption trends
4 Modern dining experience and Culinary traditions
5 Frozen foods and Ready to cook foods
6 Genetic modification technology in food production
7 MIDTERM EXAM
8 Fast food restaurants
9 Ethnic Food & Kitchen Practice
10 Slow Food/ Organic Natural Food
11 Molecular Gastronomy
12 Fusion Cuisine
13 Healthy Food - Mediterranean Style Diet- Vegetarian Diet
14 The new technolojies in Gastronomy
15 Final Exam

Recomended or Required Reading

The International Culinary Schools at the Arts Institutes. (2008). International Cuisine. New Jersey: John Wiley & Sons, Inc.
Fast Food ,Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.1 p.606-609.
Ethnic Food ,Encylopedia of Food & Culture. Ed. S. Kats, 2003.
Dara Glodstein. Fusion Food Fusion Creation, Gastronomica,
Fusion Cuisine Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.2, p. 90-91
Carlo Petrini and Alice Waters Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair, 2007
Herve This. Food for tomorrow ,European Molecular Biology Organization, vol.7., no.11.2006.
P. Ferguson. A Cultural Field in the Making: Gastronomy in 19th century France The American Journal of Sociology, vol. 104. no.3. 1998, p. 597-641.
Herve This. Food for tomorrow , European Molecular Biology Organization, vol.7., no.11.2006.

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + FIN * 0.50
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + RST * 0.50


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

Further Notes About Assessment Methods

None

Assessment Criteria

Exam, assignment.

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

Wednesday 10.00-12.00.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparations before/after weekly lectures 12 2 24
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.11
LO.21
LO.31
LO.41
LO.511

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

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