COURSE UNIT TITLE

: INTRODUCTION TO GASTRONOMY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1009 INTRODUCTION TO GASTRONOMY COMPULSORY 3 0 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Gastronomy and Culinary Arts

Course Objective

This course aims to promote gastronomy and catering areas related to the first year students

Learning Outcomes of the Course Unit

1   To define the concepts in Gastronomy and Culinary Arts space
2   To present the history of gastronomy
3   Having information about eat-drink culture
4   Having knowledge about the professional practice of intercultural understanding of aesthetic taste and taste concept
5   Taste creation methods, processes and practices and to promote the principles of gastronomy
6   Sensory skills, tasting related to transfer of scientific theories and perspectives for sniffing

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Concept of Gastronomy, Etimology of Gastronomic Concept and Development Process.
2 Gastronomy and history of cooking.
3 Touristic product, an element of charm and hospitality in gastronomy
4 Gastronomy tourism and sustainable tourism development
5 the development of the eating and drinking habits and traditions. Religion, politics, economics, technology and the relationship between eating and drinking.Gastro-geography: climate, soil and seasons
6 eating cooked food from raw drinking and social history: Foraging and hunting. The first settlements and the birth of the community.
7 Farming: Meat, dairy products, cereals, vegetables, fruits.
8 Mid-term exam
9 Mid-term exam
10 Food preservation of the history and social life impact
11 Bread historic and symbolic meaning
12 general to examine the national food and drink culture a frame
13 Turkish cuisine and traditions of history
14 Assignment Presentation
15 Final exam
16 Final exam

Recomended or Required Reading

Wayne Gisslen (2016) Essentials of Professional Cooking
Harold McGee (2004) On Food and Cooking: The Science and Lore of the Kitchen
Peter Barham (2001) The science of cooking

Planned Learning Activities and Teaching Methods

Face to face

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


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

Further Notes About Assessment Methods

None

Assessment Criteria

To be able to define the concepts of Gastronomy and Culinary Arts.
Have knowledge about History of gastronomy.
Have knowledge about Eating-Drinking Culture.

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Monday 16.00-17.0

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Student Presentations 1 3 3
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 8 8
Preparation for final exam 1 8 8
Preparing assignments 1 12 12
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 93

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
LO.65

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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