gastronomy and culinary arts program information … · 4. students have knowledge about the basic...
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GASTRONOMY AND CULINARY ARTS
PROGRAM INFORMATION
Aim of the Program:
The Department of Gastronomy and Culinary Arts was founded with the aim of
supporting all of its students in realising their ambitions in the culinary field within a
diverse and fully inclusive educational faculty. We are dedicated to the advancement and
preservation of the rich Turkish culinary heritage in an academic field and to the
promotion of this culture throughout the world. Our ambition is to maximise our
student's potential for learning and to develop their culinary skills. The gastronomy
department is committed to widening the student’s knowledge, experience and providing
a basis for lifelong learning. The department is the first four year culinary arts program
established in a Fine Arts Faculty in Turkey. The program is designed to enable students
to learn and practice the entire food production cycle, from the choice of raw materials to
the processes that influence the final product's sensory profile and quality.
Goals:
The students will be able to develop a sound foundation of knowledge that they will be
able to apply with culture, skills and ideas that are essential for producing, distributing
and selling food in an innovative manner. Our graduates will play a crucial role in leading
this sector by elevating the quality of production and guiding the market with their
managerial skills. The teaching language is English. The program offers a wide range of
courses on food, nutrition, food science, food and beverage management, control,
marketing, food and culinary history, restaurant management, oenology, world culinary
cultures, food styling, food photography and history of arts. Classical and modern
culinary techniques as well as Turkish, French and Mediterranean cuisines are also
included within our curriculum.
COURSE'S CONTRIBUTION TO PROGRAM
1. Students study food in the context of food history, geography, culture and
nutritional sciences.
2. Students approach food and cooking as an art process and they are competent in
the topics of design and visual presentation of food.
3. Students have comprehensive information about food related concepts,
techniques, and new product information. They have the ability to conduct
research and develop ideas on these issues.
4. Students have knowledge about the basic principles of nutrition and food science,
and they apply their knowledge in the field of gastronomy.
5. Students know and apply the international standards of food hygiene and safety.
6. Students know all the processes related to the production of food and beverage,
from the production stage to the stage of presentation. They can understand food
production systems and the new approaches in this field. They have an in-depth
understanding of the subject and they can identify and solve problems that may
arise at this stage. They can design the physical environment, and have an
understanding of the materials and technologies related to the field of
gastronomy. They can take part in development of innovations in this context.
7. Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop them.
8. They know the historical, geographical and cultural background of alcoholic and
non-alcoholic beverages and they know the various stages of production. They
can use this information in menu planning, food production, etc.
9. Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10. Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them.
11. Students know the basic concepts, theories and principles of business, economics
and marketing, and they can apply them. In accordance with the principles of
menu planning, they can undertake food and beverage cost analysis, cost control
and pricing, and develops a variety of menus. They can effectively manage the
operations of food related businesses by applying management theory and human
relations practices.
12. They can engage in independent studies and team work. They can communicate
effectively through verbal and written communication, and they develop good
presentation skills.
13. Students understand the effects of food on human health and society, and in this
context they follow the press and media organizations and contribute to them.
14. Students understand and manage food-related events.
15. They understand the concepts of world food trade, globalization, patterns of
production and consumption and the importance of the food policies for the
country's economy.
16. Students know how to bake and prepare cakes and other pastries, breads, sponge
and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold
desserts, ice creams and sorbets, sugar works, decorations, decoration and
presentation. They are competent in making chocolate products.
17. Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
Teaching & Learning Methods
Teaching and learning methods and strategies are chosen to improve the student’s skills such
as self learning, life-long learning, observation, teaching others, presentation, critical thinking,
teamworking and IT.
Also, to achieve a better learning with students having different learning styles, the program is
supported by convenient methodologies given below*:
Teaching and
Learning Methods Major Learning Activities Tools
Lecture Listening and interpretation
Classware,
multimedia, data
projector, computer,
overhead projector
Lecture with
Discussion
Listening and interpretation,
Observation/manipulation situations, critical
thinking, question posing
Classware,
multimedia, data
projector, computer,
overhead projector
Tutorial / Structured
Exercise Specific predetermined skill
Role Play Specific predetermined skill Classware, specific
hardware
Problem Solving Specific predetermined skill
Case Study Specific predetermined skill
Brainstorming
Observation/manipulation situations, critical
thinking, question posing, creative
teamwork
Small Group
Discussion
Listening and interpretation,
Observation/manipulation situations, critical
thinking, question posing
Classware,
Multimedia, data
projector, computer,
overhead projector
Demonstration Observation/manipulation situations
Tools that allow
observation
followed by virtual
application
Simulation Observation/manipulation situations, IT
Skills
Tools that allow
observation
followed by virtual
application
Seminars Research skills, writing, reading, IT Skills, Classware,
Listening and interpretation,
Observation/manipulation situations,
organizational skills
multimedia, data
projector, computer,
overhead projector,
specific hardware
Group work
Research skills, writing, reading, IT Skills,
critical thinking, question posing,
organizational skills, teamwork
Web directories,
database, e-mail,
online discussion,
web-based
discussion forums
Fieldwork Observation/manipulation situations,
Research skills, writing, reading
Laboratory Observation/manipulation situations, IT
Skills, organizational skills, teamwork Specific hardware
Homework Research skills, writing, reading, IT Skills Web directories,
database, e-mail
Recitation
Research skills, manipulation situations,
question posing, interpretation,
presentation
Worksheets/Surveys Research skills, writing, reading
Panel of Experts Listening and interpretation,
Observation/manipulation situations
Classware,
multimedia, data
projector, computer,
overhead projector,
specific hardware
Guest Speaker Listening and interpretation,
Observation/manipulation situations
Classware,
multimedia, data
projector, computer,
overhead projector,
specific hardware
Student Club
Activities / Projects
Observation/manipulation situations, critical
thinking, question posing, creative team
work, Research skills, organizational skills,
writing, reading, specific predetermined skill
(*) Depending on the course specifications, one or more teaching and learning methods might
be implemented
Course Pç1
Pç2
Pç3
Pç4
Pç5
Pç6
Pç7
Pç8
Pç9
Pç10
Pç11
Pç12
Pç13
Pç14
Pç15
Pç16
Pç17
Basic Design 1
Introduction to Nutrition
2 5
Turkish Language 1
Turkish Language 2
Culınary Calculations
3
Academic English 1
1 3
Academic English 2
1 3
Food Hygiene and Sanitation
5 5 5
Introduction to Culinary Arts
2 2 2 1 2
Agricultural Production
2 3 3 5
Introduction to Food Science
5 5 5 2 3 3 2
Foods and Their Specifications
4 5 4 4 3 4 4 3
Humanities F&B Management
2 2 3 3
Kitchen Practice-1
5 3 3 2
Kitchen Practice-2
2 5 5 3
Kitchen Practice-3
3 5 5 3
Kitchen Practice-4
Food History
5 2 3 2
Introduction to Beverages
1 2 2 2 2
History of Cooking and Gastronomy
5 2 3 2
Summer Practice-I
4 4
Summer Practice 2
4 4
Turkish Locall Cuisines
3 5 5 4 2
Atatürk's Reforms 1
Atatürk's Reforms 2
F&B Marketing and Sales
3 4 4
Turkish Cuisine
3 5 5 3 2
F&B Cost Control
3 3 2 5 5
Food Systems
4 5 3 5
World 5 2 2 5 4
Cuisines
Graduation Project
3 2 5 4 5 5 3 5
Food Politics and Regulations
3 5 5 3
Restaurant Management
3 3 3 4 4
Food Events and Communications
5 5
Reading and Writing Food
5
Food Product Formulation and Sensory Evaluation
2 5 5 4 4 5 5 2 4 3
F&B management in hotels
2 4 4
Oenology 3 4 Advanced Patisserie
4 5 5 5
Food Beliefs & Rituals in Anatolia
5 2 4 5 3 1
Art of Chocolate
5 5 5
Culinary Trends
5 3 3 3 3 4 2 1 4 2
Food in Media
5
Art of Food Styling and Photography
5 4
Turkısh Culınary Techniques
Introduction to Marketing
Culınary Herbs
Menu Planing and Design
Degree:
This section consists of 283 ECTS credits of higher education in the field of Gastronomy
and Culinary Arts and is a first-cycle degree system.
Successful completion of the program meets the necessary qualifications of a Bachelor's
degree in the field of Gastronomy and Culinary Arts.
Admission Requirements:
Gastronomy and Culinary Arts Department accepts students with Central Placement
System.
Employment Opportunities for Graduates and Upper Level Transition:
Alumni of the Gastronomy and Culinary Arts Department usually work in national and
international cuisines, the food and beverage departments of five-star hotels and
restaurants, production development departments in the food and beverage sector,
airline catering services and in visual and printed media organizations.
Graduation Requirements:
To achieve the degree (complete the program), at the end of each semester the students
must take final course exams during a two week period. In addition, two summer
internships, each consisting of 60 workdays of hands on training, must be completed
successfully.
COURSE CATEGORIES ECTS
Supplementary Courses
Basic Design-1 * 6
Acedemic English 1 * 4
Acedemic English 2 * 4
Culinary Calculations * 7
Introduction to Marketing * 6
Total 27
Basic Occupational Courses
Introduction to nutrition * 7
Agrıcultural Production 7
F&B Cost Control * 5
F&B Managment 7
F&B Marketing and Sales * 6
History of Cooking and Gastronomy * 7
Food History * 7
Food Hygiene and Sanitation * 7
Food Politics & Regulations * 5
Food Systems * 5
Foods and Their Specifications * 7
Introduction to Beverages * 6
Introduction to Culinary Arts * 8
Introduction to Food Science * 7
Kitchen Practice-1 * 8
Kitchen Practice-2 * 8
Kitchen Practice-3 * 8
Kitchen Practice-4 8
Turkish Cuisine * 8
Turkish Local Cuisines * 8
Turkish Cuinary Technigues 8
Total 147
Expertise/Field Courses
World Cuisines * 7
Graduation Project * 7
Elective 1: Restaurant Management * 6
Elective 2: Food Events and Communications * 6
Elective 4: Reading and Writing Food * 6
Elective 6: Food Product Formulation and Sensory Evaluation *
6
Elective 7: F&B management in hotels * 6
Elective 8: Oenology * 6
Elective 9: Advanced Patisserie * 6
Elective 10: Food Beliefs & Rituals in Anatolia * 6
Elective 12: Art of Chocolate * 6
Elective 13: Culinary Trends * 6
Elective 14: Food in Media * 6
Elective 15: Art of Food Styling and Photography * 6
Elective 16: Menu Planning & Design * 6
Elective 17: Culinary Herbs 6
Total 98
Courses on Communication and Management Skills
Turkish Language-1 2
Turkish Language-2 2
Humanities 3
Atatürk's Reforms-1 2
Atatürk's Reforms-2 2
Total 11
ECTS Credits of all the Courses 283
Head of Department
Assoc. Prof. Dr. Sibel Özilgen
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Agrıcultural Production CULA102 Spring 3+0 3 7
Prerequisites -
Language of
Instruction
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator
Instructors
Assistants
Goals This course aims to increase the knowledge of students in basic
principles of agricultural production.
Content
Ecological factors related to agricultural production, organic griculture,
conventional agriculture, vegetable garden design and applications,
definitions and applications of vegetables and herbs.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Understand the characteristics of soil 17
1,2,3 A,C
The importance of temperature and irrigation 17
1,2,3 A,C
Know the differences between organic and chemical
agriculture
1,6,17 1,2,3 A,C
Design and plan a vegetable garden 12,17
1,2,3 A,C
Prepare the soil of vegetable garden before seed
sowing
12,17 1,2,3,4 A,B,C
Identify and name different herbs and vegetables 17
1,2,3,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Agricultural Production
2 Ecologic factors for choosing a site for vegetable garden
3 Soil Structure
4 Fertilizer and irrigation of vegetable
5 Designing and planning a vegetable garden
6 Organic Gardening
7 Midterm
8 Soil and land preparation
9 Seed sowing and garden practice
10 Technical Trip
11 Garden Practice
12 Growing herbs in the garden with practice
13 Term Project
14 Term Project
RECOMMENDED SOURCES
Textbook
Additional Resources
1. The Midwest Fruit and Vegetable Book , James A. Fizzell. United Stades Of America:Cool Spring Press , 2001
2. Sebzecilik , Ziya Kütevin, Dr. Tamer Türkeş. İnkılap Kitabevi Yayın , 1994
3. Herbs, JekkA Mcvicar. London:Dorling Kindersley Limited, 2004
4. The Fruits & Vegetable Gardener. Richard Bird, London, 2007
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Assignment 1 25
Total 50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences. x
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and
food science, and they apply their knowledge in the field of
gastronomy.
5 Students know and apply the international standards of food hygiene
and safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in
this field. They have an in-depth understanding of the subject and they
can identify and solve problems that may arise at this stage. They can
design the physical environment, and has an understanding of the
materials and technologies related to the fild of gastronomy. They can
take part in development of innovations in this context.
x
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute
the registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and
beverage cost analysis, controlling and pricing, and develops a variety
of menus. They can effectively manage the operations of food related
businesses by applying management theories, and staff recruitment
and evaluation processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
x
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in
making chocolate.
17
Students have theoretical and practical knowledge about the
production techniques of vegetables and fresh herbs used in kitchen
practices and food production.
x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 15 15
Ödev 1 10 10
Final examination 1 18 18
Total Work Load 127
Total Work Load / 30 (hours) 4,23
ECTS Credit of the Course 4
COURSE INFORMATION
Course Title Code Semester L+P Hour Credits ECTS
Culinary Calculations 103 1 3 + 0 3 7
Prerequisites None
Language of
Instruction English
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator -
Instructors Staff
Assistants -
Goals
The aim of this course is to develop a positive attitude toward the use of
money, and to work cooperatively in a group. Applying basic
mathematics in real life cases will help to develop analytical thinking in
students prefessional career as well.
Content
Percents, Introduction to Algebraic Expessions, Linear Systems and Matrices, Using Matrices to solve System of Linear Equations, Matrix Algebra, Determinants and Cramer’s Rule, Properties of Determinants, Business Problems, Systems of Linear Inequalities and Linear
Programming.
Learning Outcomes
Program
Learning
Outcome
Teaching
Methods
Assessment
Methods
1) Evaluation of percentage notation with using
incerase-decrease, sales tax, and discount. 11
1,2 A
2) Evaluation of basic mathematical expressions
using Algebra, such as inequalities, graphs,
functions, etc.
11
1,2 A
3) Understanding Systems of Linear Equations
with real case problems. 11
1,2 A
4) Using Matrix Method, Determinants and
Crame’s Rule to solve a system of linear
equations, with real case problems.
11
1,2 A
5) Solving basic business problems using Total
Cost, Total Revenue and Profit. 11
1,2 A
6) Maximizing Profit with usig fundamental
principle of Linear Programming. 11
1,2 A
Teaching
Methods: 1: Lecture, 2: Problem Solving
Assessment
Methods: A: Written examination
COURSE CONTENT
Week Topics Study Materials
1 Percents; Notations, Increase or Decrease, Sales Tax, Discount.
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
2 Introduction to Algebraic Expressions
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
3 Linear Systems and Matrices
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
4 Using Matrices to Solve System of Linear Equations
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
5 Matrix Algebra
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
6 Determinants and Cramer’s Rule
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
7 Properties of Determinants
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
8 Business Problems
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
9 Systems of Linear Inequalities and Linear Programming
Calculus; Larson,
Hostetler,
Edwards (Fifth
Edition)
10
RECOMMENDED SOURCES
Textbook Calculus; Larson, Hostetler, Edwards (Fifth Edition)
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Midterm 1 30
Final 1 60
Assignments
10
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 40
Total 100
COURSE CATEGORY Core Courses
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and
food science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene
and safety.
6 Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can
design the physical environment, and has an understanding of the
materials and technologies related to the fild of gastronomy. They can
take part in development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute
the registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses
by applying management theories, and staff recruitment and evaluation
processes.
3
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in
making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (14x Total course hours) 14 8 112
Hours for off-the-classroom study (Pre-study, practice) 14 1 14
Mid-terms (Including self study) 1 17 17
Quizzes
Assignments
Final examination (Including self study) 1 23 23
Total Work Load
166
Total Work Load / 25 (h) 6.64
ECTS Credit of the Course 8
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
INTRODUCTION TO NUTRITION CULA 111 FALL 3+0 3 7
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator
Instructors Staff
Assistants
Goals This is a survey course encompassing the general scientific principles
of good nutrition.
Content
This course presents the fundemental scientific principles of human
nutrition. Students will become familiar with food sources,
recommended daily intake levels, and potential major public health
problems for each macro and micro-nutrient. Food groups will be
reviewed according to their nutrients and functions.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Students are able to describe the components of a
healthy diet 1,4 A, B, C 1,2,3
They understand the major nutrition problems that
affect individuals and populations 1,4 A, B, C 1,2,3
They understand the scientific basis for nutritional
reccomendadtions 1,4 A, B, C 1,2,3
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction to nutrition, basis of a healthy diet, digestion
2 Carbohydrates, lipids, proteins
3 Carbohydrates, lipids, proteins cont.
4 Energy metabolism, energy balance/weight management, nutrition
for sports and fitness
5 Mid-Term Exam
6 Fat soluble vitamins, water soluble vitamins
7 Major minerals, trace minerals, water, alcohol
8 Diet, health, and disease
9 Commodities and their nutritional functions; meat, poultry and
legumes
10 Milk products, eggs, fruits and vegetables, fats, oils and sugars
11 Milk products, eggs, fruits and vegetables, fats, oils and sugars cont.
12 Writing healthy menues and calculations of their nutritional values
13 Writing healthy menues and calculations of their nutritional values
cont.
14 Understanding diets for some diseases
RECOMMENDED SOURCES
Textbook
Karen E. Drummond and Lisa M. Brefere. 2009. Nutrition for
Foodservice and Culinary Professionals. John Wiley & Sons. New
Jersey.
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30%
Quizzes 1 10%
Assignment 1 20%
Total 60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60%
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
x
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
x
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course
hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 15 15
Quiz 2 6 12
Assignment 1 10 10
Final examination 1 20 20
Total Work Load 155
Total Work Load / 30 (hours) 5,16
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Introduction to Food Science Cula 114 2 3+0 3 7
Prerequisites -
Language of Instruction
English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Required
Course Coordinator
Instructors
Assistants
Goals To understand the physical and chemical properties of food commodities
Content The basic chemical properties of food s and the impacts of these properties on the quality, safety and nutritional value of food products during preparation, processing and storage
Learning Outcomes Program Learning
Outcomes Teaching Methods
Assessment Methods
Understands the basic chemical and physical properties of foods
1,4,9 1,2,3,4 A,B
Applies/relates fundamental chemical, physical and biological principles during the preparation of food
1,4,3,9,13 1,2,3,4 A,B
Explains the impacts of food structure on the final product attributes
1,4,9 1,2,3,4 A,B
Explainds the importance of storage conditions on the quality of food products
5,13,17 1,2,3,4 A,B
Explains food-food interactions 1,4,9 1,2,3,4 A,B
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:
A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction- What is food science? Why do we need to learn the principles of food science?
2
Water- Describe the water molecule. Explain how water functions as a medium for solubility . Identification of foods which contain high, medium and low water content. Difference between free and bound water Importance of free and bound water in food preparation
Reading- related chapters
3 Carbohydrates- simple sugars Reading- related chapters
4 Carbohydrates- complex carbohydrates Reading- related chapters
5 Proteins- Basic structure of proteins and aminoacids Reading- related chapters
6 Mid-term exam
7 Protein denaturation-ffects of heat, acids, enzymes, and salt Reading- related chapters
8 Emulsions, foamd and gels Reading- related chapters
9 Lipids- Fats and oils (saturated and unsaturated lipids) Reading- related chapters
10 Types of fats and oils in the food industry Reading- related chapters
11 Mid-term
12 Food additives Reading- related chapters
13 Basic unit operations- cooking, drying, freezing Reading- related chapters
14 Sensory Evaluation Reading- related chapters
RECOMMENDED SOURCES
Textbook 1. Gaman P M, Sherrington K B, The science of food, 4. ed., Oxford,
Butterworth-Heinemann, 1996
Additional Resources
1. McGee H, On food and cooking : the science and lore of the kitchen, New York, Scribner, 2004
2. Fellow P, Food processing technology : principles and practice, 3. ed., Cambridge, Woodhead, 2009
MATERIAL SHARING
Documents Powerpoint presentations of the class notes
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 3 70
Quizzes
Assignment
30
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 Students study food in the context of food history, geography, culture and
nutritional sciences. x
2 Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3 Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct x
research and develop ideas on these issues.
4 Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy. x
5 Students know and apply the international standards of food hygiene and safety.
x
6
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.
x
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
11
Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
x
14 Students understand and manage food-related events.
15 They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food
x
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Mid-terms 2 3 6
Ödev 15 3 45
Final examination 1 3 3
Total Work Load 180
Total Work Load / 30 (hours) 6
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Hygiene and Sanitation Cula 131 1 3+0 3 7
Prerequisites -
Language of Instruction
English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Required
Course Coordinator Doç.Dr. Sibel Özilgen
Instructors Doç. Dr. Sibel Özilgen
Assistants
Goals
The aim of the course is to provide the students knowledge of the causes of food borne diseases and other agents (physical and chemical), and preventive measures applied to the staff, premises, and processing stages from farm to fork
Content The food safety and hygiene priciples and the basics of food safety programs for food production units and their requirements
Learning Outcomes Program Learning
Outcomes Teaching Methods
Assessment Methods
Understands potential physical, chemical and biological hazards in foods
5,10,13 1,2,3 A,B
Knows the primary sources of hazards to foods-
general information
5,10,13 1,2,3 A,B
Understands the types of microorganisms in foods- beneficial, spoilage, and pathogenic
5,10,13 1,2,3 A,B
Understands how to apply the principles of food hygiene and sanitation to the premises, staff, and raw materials
5,10,13 1,2,3 A,B
Understands the basics of HACCP, FMEA, and ISO 22000
5,10,13 1,2,3 A,B
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:
A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1
Introduction- What is microbiology and why to learn food hygiene and sanitation in this department. What is food safety? Safe and unsafe food
2 Classification of hazards in foods- physical, chemical, and biological hazards
Reading- related chapter
3 Classification of microorganisms in foods- beneficial, spoilage, and pathogenic microorganisms
Reading- related chapter
4 Requirements for microbial growth Reading- related chapter
5 Potential chemical and physical hazards in foods Reading- related chapter
6 Mid-term
7 Basics of Turkish Food Codex Reading- related chapter
8 Receiving/growing safe food ingredients Reading- related chapter
9 Food hygiene and safety standards at the production areas Reading- related chapter
10 Food safety and hygiene requirements for the staff Reading- related chapter
11 Mid-term
12 Principles of HACCP Reading- related chapter
13 Principles of FMEA Reading- related chapter
14 Principles of ISO 22000 Reading- related chapter
RECOMMENDED SOURCES
Textbook 1- Sprenger, R.A, Hygiene for Management, 2004, 11th Edition,
Highfield.co.Uk.limited, UK
Additional Resources
1- McSwane, D, Rue, NR, Linton, R, Williams, AG, Food Safety Fundamentals, 2004, Pearson, USA
2- Jay, J, Modern Food Microbiology, 1978, Van Nostrand Reinhold Company, USA
3- Related internet sites and videos
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 3 80
Quizzes
Assignment
20
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes
Contribution
1 2 3 4 5
1 Students study food in the context of food history, geography, culture and
nutritional sciences.
2 Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3 Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4 Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and safety.
x
6
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
x
11
Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
x
14 Students understand and manage food-related events.
15 They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 2 3 6
Ödev 15 3 45
Final examination 1 3 3
Total Work Load 152
Total Work Load / 30 (hours) 5,06
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
INTRODUCTION TO CULINARY ARTS CULA 142 SPRING 2+2 3 8
Prerequisites
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator
Instructors Staff
Assistants
Goals
Defining catering and food production systems. Learning the
differences between , catering, and food production systems. Learning
personal and kitchen hygiene, learning the use of kitchen equipment
and organization. Introduction to knives and cutting techniques.
Content
Introduction to catring and food production systems. Basic kitchen
techniques, equipment use, cutting techniques and theoretical courses
and complementary laboratory applications.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Recognizes and knows the differences between
catering and food production systems.
6 1,2 A,C
Knows the importance of personal hygiene and
applies it in the kitchen. Recognizes the kitchen
equipment and implements the knowledge.
5
1,2,4 A,C
Knows how to use knives and applies cutting
techniques.
3 1,4 A,C
Knows mis-en-place and knows how to prepare a
station.
3 1,4 A,C
Knows the basic cooking techniques and knows how
to prepare stocks.
3,7 1,4 A,C
Gets involved in team work. 12
1,4 A,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Orientation
2 Catering industry, business types, kitchen orientation
3 Hygiene, the brigade system, knives, mise en place, knife techniques
4 Professionalism, teamwork, mise en place, spices, introduction to
cutting techniques
5
Mise en place, time management, writing recepies to laboratory
notebook, the introduction of fresh spices, mayonnaise making,
cutting techniques
6 Mise en place, time management, recipes, laboratory notebook,
introduction to vegetables, making mashed potatoes
7 Heat and food relationship, oils, cooking techniques, vegetable stock,
making clarified butter, cutting techniques
8 Cooking techniques, cooking eggs, Hollandaise Sauce
9 MID-TERM
10 Recipe reading and comprehension, cutting techniques, concasse
tomatoes, salsa sauce
11 Kitchen design, cutting techniques, fruit salad
12 Menu definition, chicken cutting techniques and making chicken
stock
13 Removing fish fillets, fish stock preparation, preparing vinegratte
14 Kitchen preparations, clarified butter, croutons, whisking egg whites
RECOMMENDED SOURCES
Textbook Practical professional cookery (H.L Cracknell and R.J
Kaufmann) 3 Th edition (ISBN 1-86152-873-6)
Additional Resources The Professional Chef (the culinary institute of America)
8 th edition (isbn 0-7645-5734-3)
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25%
Quizzes 1 10%
Laboratory work
20%
Attendance and participation
5%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60%
Total 100
COURSE CATEGORY Basic Vocational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. x
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and safety.
x
6 Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can
x
understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
x
8
They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
11
Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12
They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
x
13
Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 15 15
Quiz 1 10 10
Final examination 1 25 25
Total Work Load 134
Total Work Load / 30 (hours) 4,46
ECTS Credit of the Course 4
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Foods and Their Specifications CULA203 3 3+0 3 7
Prerequisites -
Language of Instruction
English
Course Level Bachelor's Degree (First Cycle Programs)
Course Type Required
Course Coordinator Doç.Dr. Sibel Özilgen
Instructors Doç.Dr. Sibel Özilgen
Assistants
Goals
1- To explain the basic properties of the food ingredients that are widely used in the food industry, and the effects of these properties on the sensorial attributes of the food products
2- To explain the effects of geographical conditions on the physical and chemical properties of food ingredients
3- To explain the differences between the varieties of the same food ingredients (i.e. different types of wheat), and how to decide the proper variety during food production
Content
Major food commodities produced used in the food and catering industries to cover: types available, chemical composition and structure, geography, method of cultivation, production/manufacture, factors influencing quality, and uses of ingredients by the caterer, consumer and the food industry
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:
A: Testing, B: Homework, C: Presentation
Learning Outcomes Program Learning
Outcomes Teaching Methods
Assessment Methods
1. Able to understand the effects of geographical conditions on cultivars
1 1,2,3 A,C
2. Able to know the methods of cultivation and production,
5,6,15 1,2,3 A,B,C
3. Able to list the types and functional properties of the most common ingredients used in foods
4,9,10 1,2,3 A,B, C
4. explains the differences between the varieties of the same food ingredients (i.e. different types of wheat), and how to decide the proper variety during food production Able to choose product specific food ingredients
4,9,12 1,2,3 A,C
COURSE CONTENT
Week Topics Study Materials
1 Introduction
2 Wheat and wheat products Reading- related chapter
3
Semolina and pasta:
Pasta production- factory-made and home-made
Pasta in the kitchen- usage suggestions, types, shape specific
Sauces
Reading- related chapter
4
Oats, Rye, and Rice
Rice cultivation
Cultivars- short, medium and long
Starch content of different rice cultivars
Cooking rice – determination of processing conditions for different rice cultivras
Storage Maize: types and the uses in the food industry Storage of maize
Reading- related chapter
5 Beans- classification and properties Reading- related chapter
6
Fruits and vegetables
Common properties of fruits and vegetables
Varieties and uses of the most common fruits and vegetables that are used in the food industry
Storage of fruits and vegetables
7 Mid-term
8 Classification of herbs and spices, their uses in the food industry and their optimum storage conditions
Reading- related chapter
9
Milk and milk products
Composition of different grade raw milks
Classification of creams
Yogurt and kefir
Reading- related chapter
10 Cheese around the world- production and uses Reading- related chapter
11 Mid-term exam Reading- related chapter
12
Meat and meat products
Classification (white and red)
Effect of geographical conditions, age and activity of animals on the properties of meat
Meat cuts and the cooking techniques
Marination
Storage
Reading- related chapter
13
Sugar
Sources- sugar cane and sugar beat
Classification (brown sugar etc.)
Production methods
Reading- related chapter
14
Chocolate
effect of geographical conditions on cocoa production
types of chocolate, production methods, their uses and stoge
Reading- related chapter
RECOMMENDED SOURCES
Textbook 1. Text Book: Booker, M., 2005, The Cook’s Bible of Ingredients. New
Holland Publ., 2005
Additional Resources
1. Peter, KV, 2001, Handbook of herbs and spices. Woodhead Publishing in Food science and Tech.CRC Press
2. Know your Ingredients. E-book. 2002, Culinary Education Center, VJJE Publishing
3. Video: Wisconsin Cheesecyclopedia. Food Service Edition
MATERIAL SHARING
Documents Peer reviewed articles
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 3 75%
Quizzes 5 5%
Assignment 1 20%
Total
100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE
40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE
60
Total
100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes
Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences. x
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4 Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy. x
5 Students know and apply the international standards of food hygiene and safety.
x
6
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
x
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.
x
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
x
11
Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
x
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14 Students understand and manage food-related events.
15 They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
x
16
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 5 70
Mid-terms 2 3 6
Ödev 6 10 60
Final examination 1 3 3
Total Work Load
181
Total Work Load / 30 (hours) 6.03
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
INTRODUCTION TO BEVERAGES CULA 204 SPRING 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator
Instructors
Assistants
Goals
Introduction to alcoholic and non-alcoholic beverages: history,
customs and preparation methods of beverages. Service techniques of
beverages, foods that are served with various beverages.
Sensory evaluation of beverages; kitchen beverages that are used in
food preparation and Bar management
Content
Introduction to The Beverage family. Water & non alcoholic beverages. Tea. Coffee and other Hot Beverages. Social concerns in serving
alcohol. Spirits & Liqueurs. Malts & Beers. Bartenders and Mixology. Service and Selling of beverages. Wine Fundamentals & Wines of the world. Purchasing, Issuing and Control
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Identify and discuss the three primary legal concerns with regard to alcohol service, and describe the nature and growth of third-party liability laws and the effect of these laws on bar and beverage operators
today.
10, 15 1,2 A,B,C
Know the changing drinking patterns of the public. 1
1,3 A,B,C
Describe the major types of beverages
establishments serve.
10 1, 2, 4 A,B,C
Outline the process of alcoholic and non alcoholic
beverage service Identify the rituals and procedures
associated.
10, 11 1,3 A,B,C
Understand the basics of mixing cocktails and the
importance of standard recipes and standard
measurements.
3 1, 2, 4 A,B,C
Know how establishments standardize brands,
abbreviations, and recipes for drinks
12 1,2 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction & The Beverage Family
2 Water and Non Alcoholic Beverages
3 Tea
4 Coffee & other Hot Beverages
5 Social Concerns in Serving Alcohol (Quiz)
6 Malts and Beers
7 Spirits (Whisky)
8 Spirits (Brandy, Rum, Gin, Vodka)
9 Liqueurs and other Liquors (Quiz)
10 Bartenders/ Mixology/ Demo
11 Wine Fundamentals I
12 Wine Fundamentals II
13 Wines, Champagne/Port/Burgundy etc
14 Purchasing, Issuing & Control
RECOMMENDED SOURCES
Textbook Bar & Beverage Management by Koteschevar & Leske (AHLA
Additional Resources
The World Atlas of Wine by Hugh Johnston
Bar Service by James H Coombs
The Bar & Beverage Book by Katsaigria, Porter, Thomas.
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms
Quizzes 2 40%
Project 1 60%
Attendance and participation
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50%
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences. x
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information. They have the ability to conduct
research and develop ideas on these issues. x
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify and
solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them. x
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
x
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
x
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 5 56
Quizzes 2 3 6
Laboratory Work
Project 1 3 3
Final examination 1 3 3
Total Work Load 110
Total Work Load / 30 (h) 3,6
ECTS Credit of the Course 3
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food History-1 CULA 205 1 3+0 3 7
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator Asst. Prof. Dr.Arzu Durukan
Instructors Asst. Prof. Dr.Arzu Durukan
Assistants
Goals
Learn about the evolution of food selection and preparation as
well as first cuisines in the world since prehistoric times to
medieval era
Content
The processes of selection and transformation of foods, and
also the manner in which they are consumed/ served in a
domestic/commercial context from the prehistoric/ Neolithic
times until late medieval age in Near East, Europe and Asia.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Understands the importance of food history in
gastronomy
1,15 1,2,3 A,B,C
Realizes that food is not only a necessity for
human being but it has a broad “cultural”
meaning.
1,3,6,7
1,2,3 A,B,C
Knows the processes of selection and
transformation of food since prehistoric and
Neolithic times until the emergence of first
civilizations in world history.
1,3,6,7,8,12
1,2,3 A,B,C
Knows about the culinary cultures of the first
civilizations in Middle East ( Sumer, Egypt, and
Hittites), Mediterranean (Ancient Greek &
Rome) & Asia (Chinese & Indian).
1,3,6,7,8,12
1,2,3 A,B,C
Recognizes the food cultures in Mediveal Islam
& Byzantine worlds 1,3,6,7,8,12
1,2,3 A,B,C
Learns about the origins of some basic food
items such as wheat, broad bean, rice, grape,
olive, spices and distinguish their diffusion in
the world
1,3,6,7,8,15,12
1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 What is food history? The contribution of food history to
gastronomical studies.
2 Food in the Prehistoric World
Tannahill, Food in
History. p. 1-18
3
Neolithic Revolution, the beginnings of agriculture
Tannahill. Food in
History, p. 19- 41
4 First civilizations in Near East : Food in Sumer, in
Ancient Egypt
Tannahill, Food in
History, p. 45- 59
5 First civilizations in Near East : Jewish Cuisine & Hittites
Uhri, A.“Anadolu’da
Hititler ve Hitit
Mutfak Kültürü” p.
45- 55
6 Early Indian & Chinese Cuisines
Tannahill. Food in
History, p. 105- 140.
7 1st Midterm
8 Classical Greek cuisine
History of wheat, rice & maize
Tannahill. Food in
History, p. 60- 70
9 Imperial Roman cuisine
History of wine, olive, coffee, tea and chocolate
Tannahill, Food in
History, p. 72-91
10
Turkish Cuisine in Central Asia & Anatolian Seljoukide
Cuisine
Genç, Reşat. “XI.
Yüzyilda Türk
Mutfağı” Türk
Mutfağı sempozyumu
Bildirileri, p.57- 69.
Köymen.
“Selçuklular
Zamanında
Beslenme Sistemi”
Türk Mutfağı
Sempozyumu
Bildirileri, p. 35-47
11 2nd Midterm
12 Medieval Arab Cuisine
History Of Spices
Tannahill. Food in
History, p.142- 151.
Rodin, C.
“Introduction” A new
Book of Middle
Eastern Food,
London: 1986, p. 24-
57
13 Byzantine Cuisine
Kislinger, E.“
Christians of the East
and Realities of the
Byzantine Diet” in A
Culinary History
Food, Columbia Univ.
Press:1999
14 Medieval European Cuisine
Tannahill. p. 155-
195.Laurioux, B.
“Medieval Cooking”
in A Culinary History
Food, p. 296- 301
RECOMMENDED SOURCES
Textbook Tannahill, Reay. Food in History, Crown Trade Paperbacks, New
York 1989.
Additional Resources
Toussaint-Samat, Maguelonne. History of Food, Blackwell Pub.
1997.
Kislinger, Ewald. “ Christians of the East and Realities of the
Byzantine Diet” in A Culinary History Food, ed. Flandrin, J. L.
Montanari, M. Columbia Univ. Press:1999, p. 194- 207
Genç, Reşat. “XI. Yüzyilda Türk Mutfağı” Türk Mutfağı
sempozyumu Bildirileri, p. p.57- 69.
köymen.
M. A. “Selçuklular Zamanında Beslenme Sistemi” Türk Mutfağı
Sempozyumu Bildirileri, p. 35-47.
Rodin, Claudia. “Introduction” A new Book of Middle Eastern
Food, London: Penguin books, 1986, p. 24- 57
Andrew Dalby. Tastes of Byzantium: The Cuisine of a
Legendary Empire, [I.B. Tauris:New York] 2003. ( Translated in
Turkish. Bizansın Damak Tadı, Kitapyayınevi)
Lilia Zaouali. Medieval Cuisine of the Islamic World: A Concise
History with 174 Recipes (California Studies in Food and
Culture), University of California Press; 1 edition (September
14, 2009)
Kitabü't - Tabih : Abbasi Bağdatından Yemekler Tatlılar
Çeşniler, Çeviren : Nazlı Pişkin, 2009: Kitapyayınevi.
Bilgin, A. and Ö. Samancı, eds. 2008. Turkish Cuisine. Ankara:
The Turkish Ministry of Culture and Tourism.
MATERIAL SHARING
Documents DVD: Guns, Germs and Steel, Jared Diamond, National Geographic.
First cookbooks & recipes
Assignments Presentation about the history of a food item or a beverage
Exams 2 midterms 1 final
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 2 60
Quizzes 10
Assignment 1 30
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences. 5
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues. 3
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene
and safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can
design the physical environment, and has an understanding of the
materials and technologies related to the fild of gastronomy. They can
take part in development of innovations in this context.
3
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
3
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
4
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses
by applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
4
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
2
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
2
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
2
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course
hours) 14 3 42
Hours for off-the-classroom study (Pre-study, readings,practice) 14 6 84
Mid-terms 2 3 6
Presentation 1 30 30
Final examination 1 3 3
Total Work Load 165
Total Work Load / 30 (hours) 5,5
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
History of Cooking and Gastronomy CULA 206 2 3+0 3 7
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course
Coordinator
Instructors
Assistants
Goals The aim of this course is to understand the changes and
continuities that happenned in the history of cuisine and
gastronomy since medieval era until present day.
Content
Evolution of French and Turkish culinary cultures since medieval
times to present day; the essential modifications that food
production & consumption patterns have undergone since the
Industrial revolution to today
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Have a general knowledge about the
historical evolution of French cuisine from medieval age to the 21st century.
1,3,6,7,8,12
1,2,3 A,B,C
Comments about the diffusion of new food items into the different cuisines of the world through history.
1,3,6,7,8,12
1,2,3 A,B,C
Recognizes the historical past of Turkish
cuisine and differentiate various cultural heritages in it.
1,3,6,7,8,12
1,2,3 A,B,C
Understands the impact of Industrial revolution (19th century) in food production
system in the world.
1,6,7,8,15
1,2,3 A,B,C
Understands the impact of scientific revolution (discovery of vitamins, Green
Revolution..) on cuisine and gastronomy in the 20th century.
1,3,6,7,8,12
1,2,3 A,B,C
Comments about the internationalization of food products and cuisines in modern
world.
1,3,6,7,8,12,15
1,2,3 A,B,C
Compares old historical menus with
contemporary ones.
1,3,6,7,8,12
1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Medieval cuisine in Europe
Tannahill. p. 155-
195.Laurioux, B.
“Medieval Cooking” in A
Culinary History Food, p.
296- 301
2 Discovery of Americas, the diffusion of new food
items in the world
Tannahill, R. “The
Americas” Food in
History, p. 202-220
3 Early Modern Period in Europe (1400-1800)
Flandrin, J.L. “The early
Modern Period” Food a
Culinary History, p. 350-
373
Lemps, A.H. “Colonial
Beverages and the
Consumption of sugar”
Food a Culinary History,
p. 383- 393
4 Renaissance Cuisine in Italy
Samancı, Ö. “Scappi’nin
Mutfağında”, Yemek ve
Kültür, Sayı 12.
Tümer,Ç. “Scappi'nin
Yemek Sanatı », Yemek
ve Kültür, Sayı 12.
5 Classical Ottoman Palace Cuisine (15th-17th
Centuries)
Yerasimos, M. 500 Years
of Ottoman Cuisine,
Boyut Publishing.
6 17th century French Cuisine
Pinkard, S“ The French
Kitchen in the 1650’”A
Revolution in Taste,
Cambridge 2009, p. 95-
122.
Samancı, O . « Güneş
Kralın Sofrasına
Yolculuk: Vatel ve 17.
Yüzyıl Fransız Mutfak
Sanatı », Yemek ve
Kültür, Sayı 15
7 Midterm-I
8 Birth of restaurants 18th century, France
Pitte, R. “The Rise of the
Restaurant”, in A
Culinary History Food, p.
471-481.
9 19th century: the golden age of French gastronomy
Ferguson, P. “A Cultural
Field in the Making:
Gastronomy in 19th
century France” The
American Journal of
Sociology, vol. 104.
no.3. 1998, p. 597-641.
10
The Industrial Revolution & the food supply
Revolution.
Flandrin, J.L. “The
Industrial Revolution to
Industrial Food” Food: A
Culinary History, p. 435-
441
Teutenberh, H. “ The
Transformation of the
European Diet” Food: A
Culinary History, p. 442-
456
11 Ottoman Culinary Culture in the 19th Century
Samancı, Ö. Flavours of
19th century Istanbul
Cuisine, Ist. 2006.
Samancı, Ö. “19. yüzyıl
sonlarında İstanbul
sokak lezzetleri », Yemek
ve Kültür, sayı 21.
12 Midterm-II
13
The Scientific Revolution (20th century)
Tannahill, R. “The
Scientific Revolution”
Food in history. p. 332-
344
14 New gastronomic trends in world (20th 21st
centuries)
Gillespie, C. European
Gastronomy into the 21st
Century, p. 60- 65. / 68-
70/ 83- 87
RECOMMENDED SOURCES
Textbook Tannahill, Reay. Food in History, New York, 1989
Additional Resources
Laurioux, Bruno. “Medieval Cooking” in A Culinary History
Food, p. 296- 301.
Flandrin, J.L. “The early Modern Period” Food a Culinary
History, pp. 350- 373
Lemps, Alain Huets de. “Colonial Beverages and the
Consumption of sugar” Food a Culinary History, p. 383- 393
Yerasimos, M. 500 Years of Ottoman Cuisine, Boyut
Publishing.
Ö. Samancı. “Scappi’nin Mutfağında”, Yemek ve Kültür, Sayı
12.Ç. Tümer. “Scappi'nin Yemek Sanatı », Yemek ve Kültür,
Sayı 12.
Ö. Samancı . « Güneş Kralın Sofrasına Yolculuk: Vatel ve 17.
Yüzyıl Fransız Mutfak Sanatı », Yemek ve Kültür, Sayı 15
Pitte, Robert. “The Rise of the Restaurant”, in A Culinary
History Food, p. 471-481.
Flandrin, Jean-Louis. “The Industrial Revolution to Industrial
Food” Food: A Culinary History, pp. 435- 441
Teutenberh, Hans. Flandrin, J.L. “ The Transformation of the
European Diet” Food: A Culinary History, pp. 442- 456
Samancı, Ö. Flavours of 19th century Istanbul Cuisine
Gillespie, Cailein. European Gastronomy into the 21st
Century, pp. 60- 65. / 68- 70/ 83- 87
MATERIAL SHARING
Documents
http://www.foodtimeline.org/; Vatel, DVD ( 17th century French
Cuisine) ; BBC food history documentaries; historical menus &
cookbooks & recipes
Assignments An academic food history book review
Exams 2 Midterms 1 Final
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 2 60
Participation 10
Assignment 30
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO
OVERALL GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses *
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography,
culture and nutritional sciences. 5
2
Students approache food and cooking as an art process and they
are competent in the topics of design and visual presentation of
food.
3
Students have comprehensive information about food related
concepts, techniques, and new product information.They have the
ability to conduct research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and
food science, and they apply their knowledge in the field of
gastronomy.
5 Students know and apply the international standards of food
hygiene and safety.
6
Students know all the processes related to the production of food
and beverage, from the production stage to the stage of
presentation. They can understand food production systems and the
new approaches in this field. They have an in-depth understanding
of the subject and they can identify and solve problems that may
arise at this stage. They can design the physical environment, and
has an understanding of the materials and technologies related to
the fild of gastronomy. They can take part in development of
innovations in this context.
7
Students gain knowledge about national and international cuisines.
In this context, they know basic cooking techniques,they implement
and develop them.
2
8 They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and
execute the registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them.
Accordance with the principles of menu planning, they can make
food and beverage cost analysis, controlling and pricing, and
develops a variety of menus. They can effectively manage the
operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written
communication, and they develop good presentation skills.
3
13
Students understand the effects of food on human health and
society, and in this context they follow the press and media
organizations and contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production
and consumption. They knows the importance of the food policies
for the country's economy.
2
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit
sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar
works, decorations, decoration and presentation. They are
competent in making chocolate.
17
Students have theoretical and practical knowledge about the
production techniques of vegetables and fresh herbs used in kitchen
practices and food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE
DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total
course hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 2 3 6
Project 1 30 30
Final examination 1 3 6
Total Work Load 140
Total Work Load / 30 (hours) 4,666
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
F&B Management CULA 211 FALL 3+0 3 7
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator Mehmet Tez
Instructors Mehmet Tez
Assistants
Goals This course will give students a basic understanding of the
management process in food and beverage operations..
Content
All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service and finances.
Learning Outcomes Program Teaching Assessment
Learning
Outcomes
Methods Methods
Explain organization charts and the various
organizational structures that can be found in food
and beverage operations.
6, 8
1,3 A,B,C
Explain the difference between commercial and
noncommercial food service operations and describe
examples of each.
8 1,3 A,B,C
Explain marketing in terms of providing guest-
pleasing service and discuss the elements and
importance of feasibility studies, marketing research,
and marketing plans.
10 1, 2, 3 A,B,C
Describe menu pricing styles, menu schedules, menu
types, and the menu planning process.
11 1,3 A,B,C
Determine standard food and beverage costs and
describe the main subjective and objective pricing
methods.
10, 11 1, 2, 3 A,B,C
Identify the major functions and basic principles of
food production.
10 1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Food &Bev Management
2 The Restaurant Sector
3 Contract,Travel & Public Sector
4 Developing the Concept
5 The Menu (Quiz)
6 The Menu
7 F&B Operations Purchasing & Storage
8 F&B Operations Production & Service
9 F&B Operations Production & Service
10 Food &Beverage Control (Quiz)
11 Staffing Issues
12 F&B Marketing
13 Managing Quality (Quiz)
14 Trends & New Developments
RECOMMENDED SOURCES
Textbook
Food & Beverage Management 5th Edition by Davis, Lockwood, Alcott
& Pantelidis.
Additional Resources
1. Jack Ninemeier Göre Yiyecek ve İçecek Yönetimi 3rd Edition Davis, Lockwood tarafından Yiyecek ve İçecek Yönetim 5th Edition
2. Menüler: Dr Anthony Betts 3. Douglas Smith Hotel & Restaurant Tasarımı
4. Öğün Deneyim Pazarlama. G. Campbell-Smith 5. Paul J. McVety, Susan D, Marshall, Bradley J. Ware 3rd Edition
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms
Quizzes 3 60%
Project 1 40%
Attendance and participation
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50%
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify and
solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
x
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
x
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
x
standards and professional ethics around food and they apply them.
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
x
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 7 98
Quizzes 3 6 18
Laboratory Work
Project 1 12 12
Final examination 1 6 6
Total Work Load 176
Total Work Load / 30 (h) 5,9
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
KITCHEN PRACTICE 1 CULA 221 FALL 2+4 4 8
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator
Instructors Staff
Assistants
Goals
The aim of this course is to learn the basics of the stocks and
sauces to elaborate any derivated soups or sauces and learn
also how to prepare and cook vegetables, grains then cut and
cook chicken, meat and fish.
Content Practice the basics of the stocks and sauces to elaborate any
derivated soups or sauces.lecteres and laboratory
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Read and understand the recipe 5,7,12 1,2,3,4 A,B,C
Choose the correct ingredient ,correct tools and utensils according to the recipe, measure and use.
5,7,12,16 1,2,3,4 A,B,C
Work according to the time allowed for phases of preparation cooking
5,7,12,16 1,2,3,4 A,B,C
Copy all the necessary information in the laboratory book
5,7,12,16 1,2,3,4 A,B,C
choose the correct cooking method according to the
cuts of meat, fish or chicken.
5,7,12,16
1,2,3,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
Purpose Technıcal Recipes
week
Introductıon
Soaking ,steaming Taboule
Brunoıse
crêpes de Volaille à la sauce Mornay
Pan frying ,(sauteing) crêpes à la Florentine
Poaching /boiling french toast /cherry soup / vanilla ıce cream
shallow frying
ice -cream confection
simmering/boiling lasagna Bolonese
pan frying /bain-marie gnocchis Piemontese
kniding/whipping Cannoli ve zabaglione
deep frying /piping
boiling roasting paélla
steaming,stirfry fried rice
brunoise/julienne rice pilav (créole)
Riz à I'Impératrice (2006 ppc)
creme caramel
sautening,braising Carottes glacées
boiling ,cutting petit chou braise
salt degorging petits pois àla française
vegetables wrapping cucumbers à la créme
polenta
fruit salsa
stirring,marinade warm goat cheese
baking,bain-marie omelette lyonmaise
broiling/ grilling indian curry lamb ,lassi
creme brûlee
grilling,stewing boeuf bourguignon
boiling/braising braised oxtail
dice cutting tournedos rossini
marinade technic grilled rib eye steak barbeque (BBQ)
chocolate mousse (1993 ppc)
stock,frying sweet and sour chicken
roasting,deep frying potroast chicken grand
shallow frying chicken wings
marinade chicken schnitzel ,potatoes salad
boiling,stewing lamb shank stew (quince dry plume)
searing,roasting agncau pommes bolange're
rack of lamb carré d 'Agneau Persillé
Oeufs a la Neige (1997 ppc)
poaching,marinade filets de sole bonne femme
deep frying fish and chips ,tartare sauce
fish cutting technics bouillabaisse (DEMO)
simmering Tartare seabass and salmon
cold preparation(fish) Petit Pots de Créme au Chocolat (2000ppc)
marinade,roasting roasted monkfish wrapped in bacon
stewing,boiling moules marinieres ,pommes Frites
Roux Buiding Bisque de Homard
deep frying Fishersman's Stew
braising /steaming coupe Jamaique (2079ppc)
stewing,braising Osso bucco con risotto alla milanese
steaming,boiling cassoulet duck /lamb
baking,simmering cream of peas
mont blanc (1992 ppc)
boiling,steaming chili con carne
sauteing,cutting couscous meal (marrakesh)
grilling
(merguez , meatballs,chicken,
roasting
lamb chop )
Poire Belle Helene (2093 ppc)
Boiling ,steaming cabbage chowder
sauteing/stirring choucroute
stewing
tagliatelle con mayol
RECOMMENDED SOURCES
Textbook
The Professional Chef (the culinary institute of America)
8 th edition (isbn 0-7645-5734-3)
Additional
Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65%
Quizzes
Practice ,teamwork, attitude 20%
Assignment ,attendance 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Basic Occupational Courses
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
3
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
3
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
2
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 6 6
Öde 1 28 28
Final examination 1 6 6
Total Work Load 180
Total Work Load / 30 (hours) 6
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Kitchen Practice-2 CULA 222 SPRING 2+4 4 8
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type COMPULSORY
Course Coordinator
Instructors
Assistants
Goals
The aim of the course is to use the basic techniques and
methods to prepare basic dishes.
The course emphasizes preparation of correct mise-en place,
time and recipe management
Content
basic techniques and methods , time management,recipe
application
lecteres and laboratory
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Read and understand the recipe 3,5,7,12,16 1,2,3,4 A,B,C
Choose the correct ingredient ,correct tools and utensils according to the recipe, measure and use.
3,5,7,12,16 1,2,3,4 A,B,C
Work according to the time allowed for phases of preparation cooking
3,5,7,12,16 1,2,3,4 A,B,C
Copy all the necessary information in the laboratory book
3,5,7,12,16 1,2,3,4 A,B,C
choose the correct cooking method according to the
ingredient
3,5,7,12,16
1,2,3,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Boiling Cooking Methods
2 Boiling Cooking Methods
3 Butchering (Demonstration of differents cut of meat from a
guest)
4 Grilling and Broiling
5 Shallow-frying, Pan frying, Deep frying
6 Shallow-frying, Pan frying, Deep frying
7 Steaming and Submersion cooking
8 Mid-term
9 Braising and Stewing
10 Baking
11 Baking
12
Cold preparation after using of cooking techniques (salmon
bellevue/parisian lobster/cold rosbeef/salads/dressing)
13
Cold preparation after using of cooking techniques (salmon
bellevue/parisian lobster/cold rosbeef/salads/dressing)
14 Project presentation
RECOMMENDED SOURCES
Textbook
The Professional Chef (the culinary institute of America) 8
th edition (isbn 0-7645-5734-3)
Additional Resources
Practical cookery (Victor Ceserani and Ronald Kinton) 7 th
edition (isbn 0-340-53907-0)
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65%
Quizzes
Practice ,teamwork, project 20%
Assignment ,attendance 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Basic Occupational Courses
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
4
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
3
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
2
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 6 6
Ödev 1 28 28
Final examination 1 6 6
Total Work Load 180
Total Work Load / 30 (hours) 6
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Marketing Management BBA 261 Spring 3 + 0 3 6
Prerequisites -
Language of
Instruction
English
Course
Level
Undergraduate
Course
Type
Required
Course
Coordinator
Instructors
Assistants -
Goals This course examines the core marketing concepts from a strategic
perspective as well as applying these concepts to the organizations.
Content
The course considers tools and methods used to examine the marketing
strategy from product, price, and place and promotion strategies as well as
enabling students to integrate these topics with the previous introductory
marketing course.
Learning
Outcomes
Program
Learning
Outcomes
Teaching
Methods Assessment Methods
1) Explains
anaysis of the
marketing
strategy
decisions
1, 2, 91,2,3 A,B,C
2) Knows
product /
service /
branding
strategies
1, 21,2,3 A,B,C
3) Explains
pricing and
price
adjustment
strategies
1, 21,2,3 A,B,C
4) Knows
Place and
promotions
strategies
1, 21,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion
Assessment
Methods: A: Exam , B: Assignment, C: Student Presentations
COURSE CONTENT
Week Topics Study
Materials
1 Review of the introductory marketing concepts Related
Chapters
2 Marketing Strategy Related
Chapters
3 Product / service / branding strategies Related
Chapters
4 New product development and product life cycle strategies Related
Chapters
5 Pricing strategies and pricing approaches Related
Chapters
6 Price adjustment strategies Related
Chapters
7 Midterm Exam Related
Chapters
8 Place strategies Related
Chapters
9 Retailers / whoesalers / supply chain Related
Chapters
10 Integrated marketing communications Related
Chapters
11 Advertising / PR / Direct Selling Related
Chapters
12 Social Media and New Communication Channels Related
Chapters
13 Project Presentations Related
Chapters
14 Project Presentations Related
Chapters
15 Review
16 Final Exam
RECOMMENDED SOURCES
Textbook
Kotler P. & G.Armstrong (2013) Principles of Marketing
Prentice-Hall International, Inc.
Additional Resources
MATERIAL SHARING
Documents Power point presentation related to all concepts discussed in the class.
Assignments
Preparing a marketing plan on a product or service that the student has
innovatively proposed to introduce to the market.
Exams One midterm, one final exam
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-term 1 70
Assignments and Class Participation 2 10
Presentation 1 20
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO
OVERALL GRADE 35
CONTRIBUTION OF IN-TERM STUDIES TO
OVERALL GRADE 65
Total 100
COURSE CATEGORY Expertise/Field Courses
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students should demonstrate their knowledge of the essential body of
knowledge in business management (functions of management:
organization theory: policy and strategy: information, technology and
operations management; human capital management; accounting;
finance; marketing; economics; and an integrated perspective).
x
2
Students should demonstrate their ability to construct strategy, make
organizational decisions and define the required processes to execute
these decisions by utilizing the concept and knowledge in business
management and by considering cultural and ethical values.
x
3
Students should demonstrate the ability to understand the dynamics of
global business environment; follow the changes and improvements
and understanding the importance of flexibility and creativity in the
changing global business world
X
4
Students should demonstrate their comprehension of basic economics, law
and social sciences which shape the global business environment and their
ability to make decisions via these knowledge. x
5 Students should demonstrate their ability to communicate effectively
and work in harmony with members from different disciplines. X
6
Students should be able to effectively communicate in writing or orally in
global business environment. X
7
Students should be able to appreciate and recognize contributions of
individuals from diverse cultures, and should be able to effectively
communicate, positively contribute and work as a team member. X
8
Students should be able to use common information and communication
technologies employed in business management. x
9
Students should be able to define problems related with business
processes, gather data, choose the required methods to analyze the data,
evaluate the results and identify the necessary practices and communicate
their ideas effectively.
x
10
Students should be able to demonstrate their ability to make contributions
in business team or project groups, take responsibility and take the
leadership role. X
11
Students should demonstrate their understanding of business ethics and
social responsibility concepts and motivation to take active role in these
subjects. x
12
Students should have required English proficiency to follow the
current events and improvements in their professional area and to
communicate their ideas in international business arena. x
13 Students should understand the importance of lifelong learning to
maintain personal and professional development. x
14 Students should demonstrate that they have the discipline and
responsibility to conduct and independent study, project, research. x
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE
DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total
course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 4 64
Mid-terms 2 4 8
Assignment 1 4 4
Presentation 1 5 5
Final
Total Work Load 132
Total Work Load / 25 (h) 5,28
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
F&B MARKETING & SALES CULA 302 SPRING 3+0 3 6
Prerequisites
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator
Instructors
Assistants
Goals
This a course designed for the advanced undergraduate student. The
primary goal of the course is to build professional confidence in the
area of profitable food and beverage marketing and sales.
Content This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Explain how marketing activities in the hospitality industry address the needs of many different types of buyers.
6
1 A,B,C
Describe channels of distribution within the
hospitality industry.
6,11 1, 2, 3 A,B,C
Describe public relations. 10,11
1, 3 A,B,C
Define “packaging,” and explain packaging benefits
to consumers and hospitality firms.
11
1,3 A,B,C
Summarize the role of electronic marketing. 11
1, 2, 3 A,B,C
List the elements of a marketing plan. 10,11
1,2 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 The Marketing Concept
2 The Marketing Plan
3 Plan your Strategy Case Study 1
4 Improve your Wordpower Case Study 2
5 Getting the Message Case Study 3
6 Advertising Case Study 4
7 Sales Case Study 5
8 MID TERM EXAM Case Study 6
9 Food & Beverage Sales Case Study 7
10 Catered Events / Banquets Case Study 8
11 Promotions Case Study 9
12 THEME DINNER 25 April Case Study 10
13 Public Relations & Publicity Case Study 11
14 Paragon Action Plan
RECOMMENDED SOURCES
Textbook Food & Beverage Marketing & Sales (302) by Dr Anthony Betts
Additional Resources
Marketing for a Full House DeWitt Coffman, Hospitality for Sale,
Cornell University Hospitality Sales & Marketing Course, HSMA
Booklets, Hospitality Sales & Marketing J Abbey, Marketing in the
Hospitality Industry R Nykiel , Hotel & Restaurant Marketing into the
90’s M Greene
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30%
Assignment
Project 2 70%
Attendance and participation
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50%
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify and
solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
x
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them. x
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
x
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
13 Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 70
Assignment
3
Mid-term 1 3
Project 2 9 18
Final examination 1 5 5
Total Work Load 152
Total Work Load / 30 (h) 4,6
ECTS Credit of the Course 4
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
TURKISH CUISINE CULA 308 SPRING 2+4 4 8
Prerequisites
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator
Instructors
Assistants
Goals
The aim of this course is to introduce several cultures that helped set
up the foundations of Turkish cuisine and to display the evolution of
the cuisine of this geography during different periods of history.
Content
Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques of Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of present-day Turkish Local cuisine features.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Understand the basics of Turkish cuisine. 2, 5, 7, 12, 16
1, 2, 3, 4 A,B,C
Understand the cultural setting that is lying under
Turkish cuisine.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Identify specific local ingredients and know where to
source them.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Learn the characteristics of food habits of this
country and especially the feeding systems on the
streets.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Set up balanced traditional menus without the help of
a senior.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Calculate the cost of each recipe. 2, 5, 7, 12, 16
1, 2, 3, 4 A,B,C
Find creative and contemporary ways of presenting
Turkish traditional dishes.
2, 5, 7, 12, 16
1, 2, 3, 4 A,B,C
Know about cost control. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Find appropriate way to use ingredients. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction
2 Period before Turks
3 Seljuks
4 Ottoman (14-15. Centuries)
5 Ottoman (16-17.Centuries)
6 Ottoman (18-19.Centuries)
7 Court, elite and folk cuisines
8 MID-TERM EXAMS
9 Influence of religion/Muslim
10 Influence of religion/non-Muslim
11 Republic period
12 Evolution of restaurants /Meyhane Culture
13 Coffee/Tea culture
14 New trends
RECOMMENDED SOURCES
Textbook The Turkish Cuisine in Historical Perspective - Deniz Gürsoy /Oğlak Yay
Additional Resources
Ramazan Geldi Hoş geldi, Baklava Tepsisi Boş gelmedi - Deniz Gürsoy /
Oğlak yay.
-Çilingir Sofrasnda Rakı Mezeleri - Deniz Gürsoy / Oğlak Yay.
-Tok Karnına Dokuz Topak Köfte - Gürsoy Deniz / Oğlak Yay.
-Midenin Cilası Çorba - Gürsoy Deniz / Oğlak Yay.
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-term 1 65%
Assignment 1 20%
Project
Attendance and participation 1 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60%
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
3
Students have comprehensive information about food related concepts,
techniques, and new product information. They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify
and solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
5
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them.
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
3
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
2
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-term 1 6 6
Quizzes
Project 1 28 28
Final examination 1 6 6
Total Work Load 180
Total Work Load / 30 (h) 6
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
OENOLOGY CULA 316 SPRING 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors
Assistants
Goals To introduce students with the basic concepts of wine, wine making,
serving and tasting wine.
Content
Description of wine, countries where wine is produced around the
world. History of wine from the ancient world to present. Evolution of
modern wine. The vine. Wine and weather, terroir, international
grapes, regional grapes. How wine is made, storing wine, wine and
time. Serving wine. Wine tasting. Notable international and national
wines.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Know what wine is 8
1,2,3 A,B
Know how wine is made 8
1,2,3 A,B
Understand the importance of various factors
required to grow wine and make good wine
8 1,2,3 A,B
Learn the names and characteristics of national and
international grapes
8 1,2,3 A,B
Understand the history of wine 1
1,2,3 A,B
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Definition of wine. History of wine.
2 The world of wine: World wine consumption. Wine production around
the world. Distribution of the world’s vineyards.
3 The ancient world. The middle ages. The evolution of modern wine.
4
How wine is made: The art of the winemaker. Harvesting the grapes.
Preparing grapes for fermentation. The fermentation process.
Improving on nature. Oak and clarification.
5
The vine: the stages of development. Pests, diseases and their
effects on the vine. The spread of phylloxeria in Europe’s vineyards.
The Winegrowers Year.
6 Wine and weather: terroir. Soil profile. International grapes.
Regional grapes.
7 Storing wine
8 MID-TERM
9 Serving wine
10 Tasting wine: introduction to tasting. Physiological notions, bouquets
of elements related to wine.
11 Tasting of elementary substances. What is a tasting card?
12 Practical tasting of wines: Introduction. Blind tasting.
13 Visit to a winery
14 Visit to a wine shop
RECOMMENDED SOURCES
Textbook Robinson Jancis and Johnson Hugh. 2005. The World Atlas of Wine.
Mitchel Beazley. Special Ed.
Additional Resources Johnson Hugh. 1974. Wine. Simon and Schuster. New York.
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30%
Assignment 1 20%
Attandence and class participation
10%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60%
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
X
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
X
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 13 13
Ödev 1 8 8
Final examination 1 20 20
Total Work Load 139
Total Work Load / 30 (hours) 4,63
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Reading and Writing Food CULA 317 Fall 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors Mario Levi
Assistants
Goals
The learning and application of the general principles of writing and food writing. The development of skills through home works, presentations and debates.
Content How food occurs in media and literature to discuss how to create meaningfull writings about food
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
analyze the different relationships between
communication, food and literature
12
1,2,3 A,B,C
Develop skills about food writing 12
1,2,3 A,B,C
Understand what needs in terms of food writing and
how one become a successful part of that world
12 1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 What is writing?
2 The methods working and building a text
3 What is food writing?
4 What is food writing?
5 What is food writing?
6 The food editor
7 The restaurant reviewer
8 Midterm
9 The food columnist
10 The freelance food writer
11 The food critic
12 The book writer
13 The blog writer
14 The television programmer
RECOMMENDED SOURCES
Textbook
Additional Resources Excerpts and examples from published books and article
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Quizzes
Assignment 20
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses *
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
*
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 3 3
Homeworks 14 3 42
Final examination 1 3 3
Total Work Load 132
Total Work Load / 30 (hours) 4,4
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Turkish Cooking Techniques CULA 319 Fall 2+2 3 8
Prerequisites CULA 221
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Required
Course Coordinator
Instructors
Assistants
Goals
To learn basic traditional culinary techniques in Turkish cuisine; to
identify special cooking techniques and pastry skills of Turkish
cuisine.
Content
Apply of basic traditional Turkish cooking & pastry recipes; learn
Turkish cooking techniques in the preparation of meat, poultry,
fish, offal, seafood, vegetables, legumes, fruits, sweet dishes.
COURSE CONTENT
Week Topics Study
Materials
1 Introduction to the traditional Turkish cooking techniques;
Stocks & Soups
Techniques: Stock Making, Puree Soup,
Soup Based on yoghurt liaison, Liaison with lemon Juice,
Boiling, Simmering, Saute
2
Salads & Mezes
Techniques: Charcoal Grilling, Chopping, Slicing, Pan Frying,
Deep Frying
3
“Zeytinyağlılar”
Techniques: Cutting, Deep Frying, Braising,
Pan Frying
4 Pilafs
Techniques: Boiling, Sauté and Boiling, Simmering
5
Vegetable
Techniques: Trimming, Cutting, Pan Frying
Braising
6
“Dolma and Sarma”
Techniques: Cutting, Chopping, Stuffing,
Braising / Steaming, Pan Frying
7
Meat
Techniques: Cutting, Stewing, Pan Frying
Simmering, Grilling, Force meat
8
Kebab and Fish
Techniques: Cutting, Ground-meat preparation for kebab,
Marinade, Grilling
Frying, Poaching (Pilaki), Deep Fry
9 Mid – Term
10
Legume
Techniques: Soaking, Saute, Simmering
11
Dough & Bread
Techniques: Simple dough, Yeast Dough,
Kneading, Fermenting, Rolling Out /
Grilling ( a la plancha), Dry Cooking
12
Dough & “Börek”
Techniques: Simple Dough, Rolling out, Grilling, Baking
13
Desserts
Techniques: Poaching, Boiling, Baking
Soaking
14
Desserts
Techniques: Pan Roasting, Simmering
Roll out, Baking, Soaking
RECOMMENDED SOURCES
Textbook
Nevin Halıcı, 2009, Türk Mutfağı, Oğlak Yayınları.
Necip Ertürk, 2015, Türk Mutfağı, Remzi Kitabevi.
Additional
Resources
Ekrem Muhittin Yeğen, 1955, Alaturka ve Alafranga Yemek
Öğretimi, İnkılap Yayınevi.
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Midterm 1 65
Assignment 1 20
Project
Attendance and participation 1 15
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO
OVERALL GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO
OVERALL GRADE 60
Total 100
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
KITCHEN PRACTICE 3 CULA321 FALL 2+4 4 8
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type COMPULSORY
Course Coordinator
Instructors Staff
Assistants
Goals
To prepare some charcuterie , refers to certain foods made from mince
meat, including sausage, smoked products, pâtés, and terrines.
To use some delicate foods and prepare some fine dining dishes
serving in a short time for some real costumers.
Content Charcuterie , garde-manger production and fine dining food production
and service. Lectures and laboratories.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Read and understand an elaborate recipe 3,5,7,16
1,2,3,4 A,B,C
Create an available recipe according to the
chosen ingredients and the right cooking
3,5,7,16 1,2,3,4 A,B,C
methods.
Copy all the necessary information in the
laboratory book.
3,5,7,16 1,2,3,4 A,B,C
Prepare a correct mise en place and decide on
the method of preparation for each dish chosen
3,5,7,16 1,2,3,4 A,B,C
Prepares accurate and high-quality materials,
proper technique.
3,5,7,16 1,2,3,4 A,B,C
Choose the correct tools and utensils and the
correct ingredient in right amount
3,5,7,16
1,2,3,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1
Pâtés, terrine, gallantine, dry meat, brining, gravlax and
patés en croûte
2 Pâtés, terrine, gallantine, dry meat, brining, gravlax and
patés en croûte
3
Langouste and lobster bellevue, parisian salmon and chaud-
froid.....
4 Hors d’oeuvre, cold soups and aspics
5 Fine foods description and application
6 Preparation of a menu using fine products
7 Preparation of a menu using fine products
8 Mid-term
9 Reading and application of a menu using fine products
10 Reading and application of a menu using fine products
11
Preparation of a three courses menu for ten costumers in reel
conditions
12
Preparation of a three courses menu for ten costumers in reel
conditions
13
Preparation of a three courses menu for ten costumers in reel
conditions
14
Reading, understanding and preparation of a gastronomic
fine dining menu for twenty costumers
RECOMMENDED SOURCES
Textbook Practical professional cookery (H.L Cracknell and R.J Kaufmann) 3 Th edition (ISBN 1-86152-873-6)
Additional Resources
Practical cookery (Victor Ceserini and Ronald Kinton) 7 Th edition (ISBN
0-340-53907-0)
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65%
Practice ,teamwork, attitude 20%
Assignment attendance 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses *
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues. 2
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
5
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
3
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 6 6
Ödev 1 28 28
Final examination 1 6 6
Total Work Load 180
Total Work Load / 30 (hours) 6
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
KITCHEN PRACTICE 4
CULA322 SPRING 2+4 4 8
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type COMPULSORY
Course Coordinator
Instructors
Assistants
Goals
To be able to choose the right dishes according to the available
ingredients and put to gether tge menu of the day for lunch and
dinner, expressing creativity and cost concerns.
Content
Menu preparation and cost calculation.
Combining modern and clasical techniques for expressing creativity.
Practice of presantation and preparation techniques.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Find and relevant recipe and understand 3,5,7,16 1,2,3,4, A,B,C,
Prepare a correct mise en place and decide on the method of preparation for each dish chosen.
3,5,7,16 1,2,3,4, A,B,C,
Choose the correct tools and utensils 3,5,7,16 1,2,3,4, A,B,C,
Choose the correct ingredient in right amount. 3,5,7,16 1,2,3,4, A,B,C,
Create an available recipe according to the chosen
ingredients and the right cooking methods.
3,5,7,16
1,2,3,4, A,B,C,
Work according to the time allowed for phases of
preparation cooking.
3,5,7,16 1,2,4, A,B,C,
Present the dishes as required.
3,5,7,16 1,2,4, A,B,C,
Check the temperature before service. 3,5,7,16 1,2,,4, A,B,C,
Calculate the cost. 3,5,7,16 1,2,4, A,B,C,
Copy all the necessary information in the laboratory
book
3,5,7,16 1,2,,4, A,B,C,
Understand the importance of the humidity and
temperature for the preparation of certain charcuterie
products.
3,5,7,16 1,2,,4, A,B,C,
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, C: Homework, D: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Understanding of the compability of the choosen foods to create some dishes
2 Understanding of the compability of the choosen foods to create some dishes
3 Understanding of the compability of the choosen foods to create some dishes
4 Write a menu then applicate it, using the designated foods.
5 Write a menu then applicate it, using the designated foods
6 Learn to write a menu including culinary terms
7 Learn to write a menu including culinary terms
8 MİDTERM
9 How to design a menu on a market place with a defined budget
10 How to design a menu on a market place with a defined budget
11 How to design a menu on a market place with a defined budget
12 Design a menu in a short time with unknowing ingredients
13 Design a menu in a short time with unknowing ingredients
14 Presentation of the semester project
RECOMMENDED SOURCES
Textbook
The Professional Chef (the culinary institute of America) 8 Th
edition (ISBN 0-7645-5734
Additional Resources
Practical professional cookery (H.L Cracknell and R.J Kaufmann) 3 Th edition
(ISBN 1-86152-873-6)
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65%
Practice (teamwork, attitude) and project 20%
Attendance and participation 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Basic Occupational Courses
Supplementary Courses
Basic Occupational Courses *
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues. 3
4
Students have knowledge about the basic principles of nutrition and
food science, and they apply their knowledge in the field of
gastronomy.
5 Students know and apply the international standards of food hygiene
and safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in
this field. They have an in-depth understanding of the subject and they
can identify and solve problems that may arise at this stage. They can
design the physical environment, and has an understanding of the
materials and technologies related to the fild of gastronomy. They can
take part in development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
5
8 They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute
the registration process in a scientific context. P
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses
by applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in
making chocolate.
3
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course
hours) 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 2 42
Mid-terms 1 6 6
Project 1 36 36
Presentation 1 6 6
Final examination 1 6 6
Total Work Load 180
Total Work Load / 30 (h) 6
ECTS Credit of the Course
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
RESTAURANT MANAGEMENT CULA 323 FALL 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors
Assistants
Goals
This a course designed for the advanced undergraduate student. The
primary goal of the course is to build professional confidence in the
area of developing and operating a profitable restaurant
Content
History of Restaurants & Food Service. The Concept. The Feasibility Study. Development of the Menu. Financing. Branding & Franchising.
The Design process.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Know the history of restaurants and food service.
3
1,2 A,B,C
Know the feasibility study.
6
1,2 A,B,C
Know about branding and franchising 10
1,2 A,B,C
Know about developing the operational procedures 10,11
1,2 A,B,C
Know the Health and safety issues. 5
1,3 A,B,C
Know the marketing and promotion 11
1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction
2 The Concept
Assignment 1
3 The Feasibility Study
Assignment 2
4 Feasibility Study Financials
Assignment3
5 Development of the Menu
6 Branding & Franchising
Assignment 4
7 The Design process
Assignment5
8 Staffing
Assignment 6
9 Developing the Operational procedures
Assignment 7
10 Determining service standarts
Assignment 8
11 Marketing
Assignment 9
12 Financial management and control
13 Review
Assignment 10
14 Project Presentations & Sales Menu
Assignment 11
RECOMMENDED SOURCES
Textbook Restaurant Management by Dr Anthony Betts
Additional Resources Food & Beverage Management 3rd Edition by Jack Ninemeier
Food & Beverage Management by Davis, Lockwood & Stone
Menus: Planning & Design by Dr Anthony Betts
Hotel & Restaurant Design by Douglas Smith.
Marketing The Meal Experience. G. Campbell-Smith
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms
Assignment 9 100%
Project
Attendance and participation
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 100%
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. x
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. x
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify and
solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
x
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them. x
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
x
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 7 98
Assignment 9 3 27
Laboratory Work
Project
Final examination
Total Work Load 153
Total Work Load / 30 (h) 5,56
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Events and Communication CULA 343 FALL 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Theory
Course Coordinator
Instructors Derya Nil Budak
Assistants
Goals
To teach the mechanism behind the functioning of “Food Events” as tools of communication; thereby underlining their importance not only in the F&B business, but also in other sectors as well. Teaching how to manage and showing the tools to create successful “Food Events”.
Content
Provide live market information on the different approaches that exist in this field , Introduce examples in order to develop critical analysis skills , Provide opportunities for students to meet actors in the market, Allow students to develop concepts and projects using the knowledge of this course.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Understand the importance of Food Events Communication as a marketing tool
12,14 1,2,3 A,B,C
Learn how to conceive, plan and manage a Food Event, in line with the defined objectives
12,14 1,2,3 A,B,C
Identify and classify the different items and tools they can use in the planning and management of an event
12,14 1,2,3 A,B,C
Learn how to use and/or criticize the current examples 12,14 1,2,3 A,B,C
Learn how to create extra opportunities out of a “food event”
12,14 1,2,3 A,B,C
Learn how optimize allocated budgets and to raise funds
12,14
1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Communication Definition; Purpose
2 Communication As a tool
3
Gastronomy as a tool of communication How and why it works; its
strengths
4 Food events as a part of gastronomy Purpose; Types
5 How to organize a food event Planning and design
6 How to organize a food event Logistics, Purchasing
7 How to organize a food event
8 Midterm
9
Food events as tools of communication Target groups; How to make it
work
10 Food events as tools of communication Results; Follow-up
11 Case Study
12 Case Study
13 Case Study
14 Case Study
RECOMMENDED SOURCES
Textbook
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Attandence 10
Assignment 10
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses *
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
*
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events. *
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Mid-terms 1 3 3
Homework 14 3 42
Final examination 1 3 3
Total Work Load 174
Total Work Load / 30 (hours) 5,8
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food product formulation and Sensory evaluation Cula 376 2 2+4 4 6
Prerequisites -
Language of Instruction
English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors
Assistants
Goals
The main purpose of the course is to provide students with an
opportunity to use their knowledge and experiences from previous
courses in their programs to “develop” or “modify” a food product.
Product formulation, ingredient interaction, market evaluation, Sensory
evaluation, consumer testing, data interpretation, safety, and regulation
will be covered. The impact of ingredient substitution and/or addition,
and formulation on final product will be considered. Panel tests and
their statistical interpretations; taste, odor, color, and texture; will be
done to analyze the acceptance of new product by consumers.
Content Theoretical and practical knowledge that are required to modify the existing food product and/or to develop new food products
Learning Outcomes Program Learning
Outcomes Teaching Methods
Assessment Methods
1- Understands the major stages of product development
2,3,4,5,6,9,10,11,12,13 A,B,C 1,2,3,4
2- Develops prototypes 9,12 A,B,C 1,2,3,4
3- Prepares and administers questionnaires 9 A,B,C 1,2,3
4- Knows how to carry out the market survey 11 A,B,C 1,2,3
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:
A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction- why to develop a new food product?
2 Steps for product formulation/alteration
3 Importance of market survey- basic structure of questionnaires, GAP analysis, risk analysis, perceptual map
4 Prototype development
5 Sensory evaluation tests
6 mid-term
7 Assignment- assigning the teams and the products Market survey
8 Market survey (for the chosen product)
9 Preparation of the first recipes and the process flow diagrams
10 First Prototype development
11 Sensory evaluation tests Preparation of the sensory evaluation forms
12 Second prototype development based on the results obtained from the sensory evaluation tests
13 Sensory evaluation tests for the second prototypes Preparation of the sensory evaluation forms
14 Class presentations
RECOMMENDED SOURCES
Textbook 1- Gordon W F, New food product Development: From concept to
market place, CRC press, 2004
Additional Resources 1- O'Mahony M, Sensory evaluation of food : statistical methods
and procedures, New York, Marcel Dekker, 1986 2- McGee H, On food and cooking : the science and lore of the
kitchen, New York, Scribner, 2004 3- Fellow P, Food processing technology : principles and practice, 3.
ed., Cambridge, Woodhead, 2009 4- Gaman P M, Sherrington K B, The science of food, 4. ed., Oxford,
Butterworth-Heinemann, 1996
MATERIAL SHARING
Documents Turkish Food Codex
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 3 70
Quizzes
Assignment 3 30
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 Students study food in the context of food history, geography, culture and
nutritional sciences.
2 Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food. x
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. x
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy. x
5 Students know and apply the international standards of food hygiene and safety.
x
6
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
x
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.
x
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
x
11
Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
x
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
x
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to
x
them.
14 Students understand and manage food-related events.
15 They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours)
14 6 84
Hours for off-the-classroom study (Pre-study, practice) 9 3 27
Mid-terms 2 3 6
Ödev 3 10 30
Final examination 1 3 3
Total Work Load 150
Total Work Load / 30 (hours) 5
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
F&B MANAGEMENT IN HOTELS CULA 392 SPRING 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors
Assistants
Goals The primary goal of the course is to build professional confidence in
the area of profitable food and beverage management in hotels.
Content Food and beverage policies, procedures and techniques used in Menu Planning, Service Provision, Cooking, and sanitation.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Explain the background and development of hotels and resorts.
11
1,2 A,B,C
Describe the three levels of management and identify
the various production and service positions in a food
and beverage operation
11 1,2 A,B,C
Describe menu pricing styles, menu schedules, menu
types, and the menu planning process
6 1, 2, 3 A,B,C
Determine standard food and beverage costs and
describe the main subjective and objective pricing
methods
11 1,2 A,B,C
Describe the uses of and major production methods
for various food products used in food service
operations.
10,11 1, 2, A,B,C
Know the differences between the Food & Beverage
Departments of City and Resort hotel properties.
11 1,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 The Hotel Environmnt
2 Resort Hotels
3 Organization of a Food & Beverage Dept
4 Menus & Meal Plans
5 Food & Bev Policies
6 Food & Bev Ops in Resorts Assignment 1
7 Theory of Management Assignment 2
8 Management & Human Resources
9 Function Catering
10 Visit to MARRIOTT F&B
11 Bar & Beverage Service and Control
12 Finance & Control
13 New Developments in F&B Assignment 3
14 F&B Manual Assignment 4
RECOMMENDED SOURCES
Textbook Notes will be given on each topic as relevant
Additional Resources
Food & Beverage Management by Davis, Lockwood & Stone. Marketing
The Meal Experience. G. Campbell-Smith. Resort Management AHMA
by Chuck Gee. Menu Planning & Design by Dr Anthony Betts
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms
Assignments 3 100%
Project
Attendance and participation
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 100%
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify and
solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
x
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them. x
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
x
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Assignments 3 10 30
Laboratory Work
Project
Final examination
Total Work Load 156
Total Work Load / 30 (h) 5,2
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
ADVANCED PATİSSERİE CULA 401 FALL 2+2 3 6
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type ELECTİVE
Course Coordinator
Instructors Nicolas H.C Cartier
Assistants
Goals
To learn the basics and advance pastry techniques and
practices
Content Basic and advance pastry techniques ,
Lecture and laboratory practices
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Application of basic baking to product
advanced pastries 3,5,7,16
1,2,4 A,B,C
Application and creation of a recipe 3,5,7,16
1,2,4 A,B,C
Creation of a recipe 3,5,7,16
1,2,3,4 A,B,C
Cake decoration techniques 3,5,7,16
1,2,3,4 A,B,C
Copy all the necessary information in the
laboratory book 3,5,7,16
1,2,4 A,B,C
Cake portioning and serving 3,5,7,16
1,2,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Sacher Torte
2 Banana Layer Cake With Maple Cream Cheese icing
3 White Chocolate Mousse Cake (Tuile,Chocolate Decoratıons
4 Cheesecake wıth Fruit couile and Tuile Decorations
5 Opera Cake
6 Mid-Term
7 Chocolate Pine Nut Tart, Lemon Meringue Tart
8 Vanilla Panna Cotta,Pot De Creme,Hot Lemon Souffle
9 Indıvıdual Baked Alaska Beehives with strawberry sauce
10 Fondant Wedding Cake
11 Fondant Wedding Cake
12 French Macarons
13 French Macarons
14 Yule Log
RECOMMENDED SOURCES
Textbook
Additional Resources
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65%
Quizzes
Practicae,teamwok, attitude 20%
Assignment ,attitude 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3 Students have comprehensive information about food related concepts, 4
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
5
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
5
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Mid-terms 1 3 3
Ödev 1 18 18
Final examination 1 3 3
Total Work Load 150
Total Work Load / 30 (hours) 5
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
FOOD & BEVERAGE COST CONTROL CULA 407 FALL 3+0 3 5
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator
Instructors Staff
Assistants
Goals
This course provides a study of the complexities of controlling the
primary sources – foods, beverages, labour and sales income of
hospitality establishments. Emphasis is placed on the key element of
control of the menu.
Content Food Service Industry Today. Concept Development. Developing the Sales Menu. Layout & Design of the Menu Exploring Menus.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Explain how control procedures help managers assess operational results
11 1,2 A,B,C
Determine standard yields for food products 2,5
1 A,B,C
Describe the importance and function of an operating
budget as a planning and control tool
11 1, 2 A,B,C
Use the FIFO, LIFO, actual cost, and weighted
average methods to calculate the value of products in
inventory
11 1,3 A,B,C
Distinguish between fixed and variable labor in
relation to food and beverage operations
10,11 1, 2, 3 A,B,C
Describe how managers use point-of-sale reports as
revenue control tools
4,11 1, 2, 3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Food Service Industry
2 Concept Development
3 Developing The Sales Menu
4 Layout and Design of the Menu
5 Income Statement
6 Determining Portion Costs and Selling Prices
7 Purchasing & Receiving Controls
8 Mid-term
9 Storage and Inventory Controls
10 Daily Production Control and Analysis
11 Sales Controls & Analysis
12 Actual F&B costs
13 Labour Cost Controls & Management
14 Group Study
RECOMMENDED SOURCES
Textbook The Menu & The Cycle of Cost Control by Paul J McVety, Susan
Desmond Marshall, Bradley J Ware
Additional Resources
Planning & Control for Food & Beverage Operations by Jack D Ninemeier PhD. CHA The Complete Food & Beverage Cost Control Book by Hrayr Berberoglu Food & Beverage Management by Davis & Lockwood (5th Edition
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 50%
Quizzes
Project 1 50%
Attendance and participation
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 60%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 40%
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
x
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
x
5 Students know and apply the international standards of food hygiene and
x
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify and
solve problems that may arise at this stage. They can design the physical
environment, and has an understanding of the materials and technologies
related to the fild of gastronomy. They can take part in development of
innovations in this context.
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them. x
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
x
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Mid-term 1 3 3
Laboratory Work
Project 1 12 12
Final examination 1 6 6
Total Work Load 147
Total Work Load / 30 (h) 4,9
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Culinary Herbs CULA 418 Spring 2+2 3 6
Prerequisites
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Area Elective
Course Coordinator
Instructors
Assistants
Goals
This course aimed to increase the knowledge of students in basic
principles of culinary herbs with lectures and complementary
greenhouse applications.
Content
This course aimed to increase the knowledge of students on basic
principles of how to grow edible herbs. The students will
experimentally be involved in growing simple herbs in a
greenhouse and then the grown herbs will be used during cooking
application in laboratory kitchen.
COURSE CONTENT
Week Topics Study
Materials
1 Introduction to culinary herbs
2 Ecologic factors for herbs
3 Soil Structure, basic soil types
4 Fertilizer and irrigation of herbs
5 Designing and planning a herb garden and container garden
6 Most commonly grown varieties
7 Midterm
8 Most commonly grown varieties
9 Technical Trip
10 Greenhouse practice
11 Greenhouse practice
12 Identify common types of culinary herbs and botanical names of
herbs
13
Identify common types of culinary herbs and botanical names of
herbs
14 Term Project
RECOMMENDED SOURCES
Textbook Handouts
Additional Resources
1. Jekka Mcvicar, 2004, Herbs London: Dorling Kindersley
Limited,.
2. James A. Fizzell, 2001, The Midwest Fruit and Vegetable
Book. United Stades Of America:Cool Spring Press
3. Richard Bird, 2007, The Fruits & Vegetable Gardener.,
London
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Assignment 1 25
Total 50
CONTRIBUTION OF FINAL EXAMINATION TO
OVERALL GRADE 50
CONTRIBUTION OF IN-TERM STUDIES TO
OVERALL GRADE 50
Total 100
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Culinary Trends CULA 436 8 2+2 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors
Assistants
Goals
The aim of this course is to bring the students’ attention to the
existence of different culinary trends which influence the food &
beverage sector. At the end of this course the students are
expected to have developed an understanding of past and
contemporary culinary trends. Students will learn also how
economic, cultural and social parameters create culinary trends.
This will enable them to learn and analyze their profession into
more depth, hence enabling them to further develop it when
the time comes. By doing this, it also aims at creating an
insight into future trends, the formulation of which will probably
require their involvement or at least input.
Content
The multiple variables that create food trends in the world;
difference between food trend & food fashion; the rise of French
gastronomical cuisine; the birth of Nouvelle cuisine in 1970’s;
definition of regional cuisines; fast food trend; mediterranean
style diet & mediterranean cuisine; the concept of ethnic
cuisine; slow food trend; fusion cuisine;molecular gastronomy;
gastro-tourism.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Knows how economic, cultural and social
parameters create culinary trends 1,12
1,2,3,4 A,B,C
Knows about the past & present food trends in
the world 1,3,4,6,7,13,15
1,2,3,4 A,B,C
Creates an insight into future food trends 1,3,4,15 1,2,3,4
A,B,C
Creates menus related to different food trends
& compare them 1,3,4,5,6,7,9,11,12 1,2,3,4
A,B,C
Understands & analyzes consumer’s
expectation in food & beverage sector 1,3,4,6,12,15 1,2,3,4
A,B,C
Knows the profession of culinary arts into more
depth 1,3,6,7,15 1,2,3,4
A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1
Lecture: Definition of a trend How do trends come
about?
Trend vs Fashion/ Cultural Trends/Culinary Trends
Lecture notes
2 Lecture Gastronomic Cuisine-French Classic Cuisine
Cailein Gillespie,
European Gastronomy
into the 21st Century, p.
37- 66.
-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.
3 Lecture : Rise of Nouvelle Cuisine in France
H. Rao. P. Monin. “Border
Crossing: Bricolage and
the Erosion of the
Categorical Boundaries in
French Gastronomy”,
American Sociological
Review, vol.70. no.6.
2005, p.968-991.
4 Kitchen Practice: Gastronomic Cuisine-French
Classic Cuisine & Nouvelle Cuisine
Recipes from 17th
century, 19th century
French Cuisine & recipes
of Nouvelle cuisine
5 Lecture: Rise of Regional Cuisines; AOC
Julia Csergo, “The
Emergence of Regional
Cuisine”, Food: A
culinary History, p. 500-
518.
6 Kitchen Practice: Regional Cuisines
Local recipes from
Anatolian regions
7 Lecture Popular Catering & Fast Food
“Fast Food”, Encylopedia
of Food & Culture. Ed. S.
Kats, 2003, vol.1 p.606-
609.
8 Kitchen Practice Popular Catering & Fast Food Recipes of fast foods
9 Lecture : Healthy Food – Mediterranean Style Diet-
Vegetarian Diet
Diaz-Mendez. “Nutrition
and the Mediterranean
diet”, Food Policy 35.
Carol Helstonsky. Food
Culture in the
Mediterranean World,
Greenwood Press, 2009.
10 Lecture Ethnic Food & Kitchen Practice
“Ethnic Food”,
Encylopedia of Food &
Culture. Ed. S. Kats,
2003.
11 Lecture : Fusion Cuisine
Dara Glodstein. “Fusion
Food Fusion Creation,”
Gastronomica,
“Fusion Cuisine”
Encylopedia of Food &
Culture. Ed. S. Kats,
2003, vol.2, p. 90-91
12 Kitchen Practice: Fusion Cuisine Recipes analyze; recipe
creation
13
Lecture – Guest Lecturer
Slow Food/ Organic Natural Food
Carlo Petrini and Alice
Waters Slow Food
Nation: Why Our Food
Should Be Good, Clean,
And Fair, 2007.
14
Lecture
Molecular Gastronomy
Herve This. “Food for
tomorrow”, European
Molecular Biology
Organization, vol.7.,
no.11.2006.
Textbook
Cailein Gillespie, European Gastronomy into the 21st
Century, Butterworth-Heinemann (October 24, 2001).
Additional Resources
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.
H. Rao. P. Monin. “Border Crossing: Bricolage and the
Erosion of the Categorical Boundaries in French
Gastronomy”, American Sociological Review, vol.70. no.6.
2005, p.968-991.
Julia Csergo, “The Emergence of Regional Cuisine”, Food: A
culinary History, p. 500-518.
Diaz-Mendez. “Nutrition and the Mediterranean diet”, Food
Policy 35.
Herve This. “Food for tomorrow”, European Molecular
Biology Organization, vol.7., no.11.2006.
Carol Helstonsky. Food Culture in the Mediterranean World,
Greenwood Press, 2009.
Encylopedia of Food & Culture. Ed. S. Kats, 2003.
MATERIAL SHARING
Documents Power Point Presentations; recipes; documentaries
Assignments Menu planning; recipe writings; presentations; kitchen practice
Exams 1 midterm 1 final
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Kitchen Practices 6 20
Assignments 11 20
Total 65
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 35
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 65
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences. 5
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. 3
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy. 3
5 Students know and apply the international standards of food hygiene and
safety. 3
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the field of gastronomy. They can take part in
development of innovations in this context.
3
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
4
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context. 2
10 Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
1
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
4
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
2
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
4
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 5 70
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 5 5
Assignments 11 3 33
Final examination 1 5 5
Total Work Load 155
Total Work Load / 30 (hours) 5,16
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Systems CULA 441 1 3+0 3 5
Prerequisites -
Language of Instruction
English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Required
Course Coordinator Doç.Dr.Sibel özilgen
Instructors Doç.Dr.Sibel özilgen
Assistants
Goals
To teach the types, properties, advatages and disadvatages of
different foodservice systems and quality improvement related to
food systems.
Content
Organization and management of food service operations including personnel issues, material management, workflow and production, equipment choice. Types of foodservice systems and quality improvement related to food systems.
Learning Outcomes Program Learning
Outcomes Teaching Methods
Assessment Methods
1. Describes characteristics of four types of foodservice systems.
5,6 1,2,3 A,B,C
2. Understands the system concept 6 1,2,3 A,B,C
3. Understands the rationale behind establishing different systems for different targets and objectives.
5,6,10 1,2,3 A,B,C
4. Understands the systems employed and services provided by restaurants, hotels, industrial catering, transport catering, universities and other schools.
5,6,10
1,2,3 A,B,C
5. Describes how critical thinking skills are used in effective decision making, and understands the use of modern technology and equipment.
5,6,10,12
1,2,3 A,B,C
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:
A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction
2 Unique characteristics of food service. Flow of food. Form of food
purchased Reading- related chapter
3 Description of the “system” concept Reading- related chapter
4 Conventional food systems Reading- related chapter
5 Case-study: Conventional food systems
6 Commissary food syatems Reading- related chapter
7 Mid-term exam
8 Case-study: Commissary food systems
9 Ready prepared food systems Reading- related chapter
10 Case-study: Ready prepared food systems
11 Mid-term exam
12 Assembly food systems Reading- related chapter
13 Case-study: Assembly food systems
14 Class presentations
RECOMMENDED SOURCES
Textbook June Payne-Palacio and Monica Theis. West and Wood's Introduction to Foodservice (2001). Prentice Hall; 9th edition
Additional Resources Kitchen layouts of different facilities
MATERIAL SHARING
Documents Powerpoint handouts
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms and Final 3 70
Quizzes
Assignment 1 30
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4 Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and safety.
x
6
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.
x
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
x
11
Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
x
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14 Students understand and manage food-related events.
15 They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload
(Hour)
Course Duration (Including the exam week: 14x Total course hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 25 3 75
Mid-terms 2 3 6
Ödev 1 30 30
Final examination 1 3 3
Total Work Load 156
Total Work Load / 30 (hours) 5.2
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food in Media CULA 456 SPRING 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors
Assistants
Goals
To initiate the students into the world of mass media, with special
emphasis on TV, where they may want to pursue a career as experts of
gastronomy.
Content To understand mass communication and how food occurs in media and to discuss mass communication channels with guest speakers
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
analyze the different relationships between
communication and food
12 1,2,3 A,B,C
understand how mass media influence consumer
behaviours and consumption
12 1,2,3, A,B,C
be familiar with terms and current trends in the fields of mass communication
12 1,2,3 A,B,C
examine the origins of different media and how these
origins influence us today
12 1,2,3 A,B,C
learn about job opportunities within the different
fields.
12 1,2,3 A,B,C
understand what needs in terms of food programs and
how one become a successful part of that world as a
professional.
12
1,2,3 A,B,C
Teaching 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Methods:
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction to the course
2 Introduction to human communication
3 What is mass media?
4 Targeting population groups in food media
5 Food in regular TV programmes
6 Term paper progress report
7 Food in regular TV programmes
8 Food in magazines
9 Term paper progress report
10 Food in magazines
11 Food on the internet blogs
12 Food columnist
13 Food columnist
14 Class Presentations
RECOMMENDED SOURCES
Textbook
Rousseau, Signe (2012). Food and Social Media, United Kingdom: Alta
Mira Press
Additional Resources
Course handouts
Research articles
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Quizzes 20
Assignment 1 50
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 50
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses *
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene
and safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can
design the physical environment, and has an understanding of the
materials and technologies related to the fild of gastronomy. They can
take part in development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute
the registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses
by applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
*
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 3 3
Homeworks 14 3 42
Final 1 3 3
Total Work Load 132
Total Work Load / 30 (hours) 4,4
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
World Cuisines CULA 458 2 2+4 4 7
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator
Instructors
Assistants
Goals
To learn the role of geography, history, cultural systems on the
formation of European, African, Asian & Americas’ culinary
cultures; to recognize special culinary technqiues & ingredients
in these cuisines.
Content
Study of cuisines in Europe, Africa, Asia and Americas focusing
on the geographic, climatic, and historic influences that shaped
their food patterns; covers the preparation, tasting and
evaluation of cuisines of Europe, Africa, Asia & Americas
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Recognizes aspects of food cultures associated
with Europe
1,7 1,2,3,4 A,B,C
Recognizes aspects of food cultures associated
with each country in Asia
1,7 1,2,3,4 A,B,C
Recognizes aspects of food cultures associated
with each country in South, Central & North
America
1,7
1,2,3,4 A,B,C
Knows food preparation tecniques in Asia &
Euope & Africa 4,5,7,16
1,2,3,4 A,B,C
Knows food preparation techniques in Americas, 4,5,7,16
1,2,3,4 A,B,C
Creates menus related to the cuisine of different
African & Asian countries 1,4,5,7,16
Creates menus related to the cuisine of different
American countries , Australia & New Zeland 1,4,5,7,16
1,2,3,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction to the course & projects topics
2 Food culture in Europe (France, Italy, Spain)
3 Food culture in Central & Eastern Europe.
Kitchen Practice: France, Italy, Spain
4
Food Culture in Scandinavian countries & British Isles
Kitchen Practice: Central & Eastern Europe
5
Food Culture in Middle East
Kitchen Practice: Scandinavian countries & British Isles
6
Food Culture in Africa (North- Central- East-West &
South)
Kitchen Practice: Middle East
7
Food Culture in India & South East Asia
Kitchen Practice: Maghreb, Ethiopian, Central African
menus
8 Midterm
9
Food Culture in China, Japan & Korea
Kitchen Practice: Indian & South East Asian Food
10 Food Culture in Russia & Central Asia
Kitchen Practice: China, Japan & Korea
11 Food Culture in South Americas
Kitchen Practice: Russia & Central Asia
12 Food Culture in Mexico & Central America
Kitchen Practice: South American cuisine
13 Food culture in United States,
Kitchen Practice: Mexico & Central America
14 Conclusion
Kitchen Practice: United States,
RECOMMENDED SOURCES
Textbook
Margaret McWilliams. Food around the World a Cultural
Perspective (3rd Edition), Pearson, 2010.
Encylopedia of Food & Culture. Ed. S. Kats, 2003.
Additional Resources
Food Culture of the World Ency. Ed. Ken Albala, 2011
MATERIAL SHARING
Documents Cookbooks and recipes related European, Asian, African &
American cuisines
Assignments Each student will prepare a presentation about a culinary
culture and will create a menu related to the subject.
Exams 1 midterm 1 final
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 33,3
Participation 16,6
Assignment 25
Laboratory ( Kitchen Practice) 25
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses **
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences. 5
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food. 3
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. 3
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy. 2
5 Students know and apply the international standards of food hygiene and
safety. 2
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
5
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
4
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course
hours) 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-terms 1 3 3
Ödev 1 15 15
Final examination 1 3 3
Total Work Load 161
Total Work Load / 30 (hours) 5,3
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Politics & Regulations CULA
462 Spring 3+0 3 5
Prerequisites
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Required
Course Coordinator
Instructors
Assistants
Goals
At the end of this course, the student will be able to:
Understand the impact of politics, and the other industries on the
food industry
Understand the social, commercial, and institutional influences
on food choice
Become familiar with national and international food laws and
regulations that contribute to a safe, nutritious, and wholesome
food supply.
Understand the differences and similarities between
international and domestic food laws and regulations.
Understand global perspectives on the challenges and
opportunities in the international food trade, including the steps
being taken towards international harmonization, international
key players and potential outcomes.
Content
Various views on food production and population growth, the
politics of high food prices, politics of hunger and famine, the
green revolution controversy, obesity, food aid and power, farm
subsidies and trade, organic and local food, food safety, GMO,
world food system. National and international food laws and
regulations. Applications of food laws and regulations in different
countries.
COURSE CONTENT
Week Topics Study
Materials
1 Introduction: What is food politics?
2 From Eat more to Eat Less
Politics versus Science
3
From Eat more to Eat Less
Politics versus Science
The politics and food choice
Exploring kids and young people
4
Relation between the Food industry and the institutions and
organizations
5 Inventing techno foods
6 Food sustainability
7 Midterm Exam
8 Sustainable agriculture
9 Agriculture, the environment and farm animals.
10 Food safety and genetically engineered food.
11 Introduction to Food laws and regulations in Turkey
Turkish food codex
12 Basic principles of Turkish food laws and regulations
13 Codex Alimentarius and international food trade
14 EU food regulations
RECOMMENDED SOURCES
Textbooks
Robert Paarlberg, , 2013, “Food politics: What everyone needs to
know, Oxford University Press
Marion Nestle, 2007 “Food Politics: How the Food Industry
Influences Nutrition, and Health, Revised and Expanded Edition”,
University of California Press
Anon., 2003. Türk Gıda Mevzuatı, Globus Dünya Basımevi,
İstanbul.
Codex Alimentarius Understandıng the Codex Alimentarius- FAO
Information Division
Additional
Resources
1- Foodlaws-University of Reading- Dr. David Jukes-
available on http://www.foodlaws.rdg.ac.uk
2- www.fda.gov
3- www.usda.gov
4- www.food.gov.uk/foodindustry/regulation/europeleg
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Quizzes 1 10
Project 1 20
Total 60
CONTRIBUTION OF FINAL EXAMINATION TO
OVERALL GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO
OVERALL GRADE 60
Total 100
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Menu Planning & Design ANT 464 FALL 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator
Instructors Doç.Dr.Sibel Özilgen
Assistants
Goals
The purpose of this course is to expose students directly to the role of
food in culture, society, environment, economy through readings and
lectures related to food studies.
Content
The course is designed to combine a series of topics related to the
historical background of food and consumption patterns and the
cultural factors which shape the food behaviour of societies.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Students have a rich and complex understanding of
food systems including cultural, economic and
environmental aspects
1,3,6,15 1,2,3 A,B,C
Students know the origin and diffusion of world food
crops and their relation to climate, geography and
culture
1,3,15 1,2,3 A,B,C
Students know the importance of food within cultural
systems and social practices 1,15 1,2,3 A,B,C
Students know the nature of agricultural modes of
production and thier relationship to economic
development
1,3,6 1,2,3 A,B,C
Students have a broad understanding of global issues
such as hunger, food aid, food security etc. 1,15 1,2,3 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1
Historical and cultural approaches to food and eating and
gastronomy: food and eating in prehistoric times, food and eating in
neolithic times, food and eating in modern times
2 Food and Geography: colonization, migration, food and capitalism
3 Food and Culture: the socio-cultural construction of diets
4 Food and socio-economic status
5 Food and Identity
6 Food and Gender
7 Mid-Term
8 Food and Religion, Dietary Taboos/Restrictions
9 Globalization of Food
10 Slow Food ,Organic Foods and Alternative Food Movements
11 Food and Body, Eating Disorders
12 Politics of Food: Production and Consumption
13 Food and Health Concerns: Food Fears, Functional Foods, GMO’s
14 Future Foods
RECOMMENDED SOURCES
Textbook Counihan, C. And Van Esterik, P. 2013. Food and Culture: a reader.
(third ed). Routledge. NY.
Additional Resources
Diamond, J. 2005. Guns, Germs and Steel: the fates of human
societies. W.W. Norton & Company. NY.
Beardsworth, A. And Keil, T. 1997. Sociology on the Menu: a reader.
Routledge. NY.
MATERIAL SHARING
Documents Other articles will be distributed in the class.
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Assignment 1 30
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
X
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to
conduct research and develop ideas on these issues. X
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
X
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
X
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course
hours)
14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 5 70
Mid-terms 1 7 7
Assignment 1 5 5
Final examination 1 15 15
Total Work Load 139
Total Work Load / 30 (hours) 4,63
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
ART OF CHOCOLATE CULA 471 FALL 2+2 3 6
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type ELECTIVE
Course Coordinator
Instructors NICOLAS H.C. CARTIER
Assistants
Goals
To teach the basics of chocolate confection and filling of
chocolate production and certain types of sugar as candy
cordial caramel and toffees.
Content
The basics of chocolate confection and filling of chocolate
production
Practical applications include the confection of the chocolate,
melting and tempering of any couverture and the production of
filled chocolate.
The confection of certain type of sugar as candy, cordials,
caramel and toffees.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
The basic of chocolate confection
5,7,16 1,2,4 A,B,C
Application and creation of a recipe chocolate
filling and tempering/setting of chocolate 5,7,16
1,2,4 A,B,C
Copy all the necessary information in the
laboratory book 5,7,16
1,2,4 A,B,C
The application of a recipe of jellies or worked
sugar
5,7,16 1,2,4 A,B,C
Understanding of the quality of any type of
chocolate
1,2,4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Origin of the cacao and explication of chocolate production
2 Chocolate temperage and setting in plastic mold
3 Chocolate temperage and setting in plastic mold
4 Confection of chocolate with chocolate fillings
5 Confection of chocolate with fruit fillings
6 Confection of chocolate with fruit fillings
7 Confection of marshmallow, marzipan and nougat fillings
8 MIDTERM
9 Confection of marshmallow, marzipan and nougat fillings
10 Confection of fondants, toffees and caramel
11 Confection of chocolate using fondants, toffees and caramel
12 Confection of hard and soft candy
13 Confection of hard and soft candy
14 Confection of truffles and liquor cordials
RECOMMENDED SOURCES
Textbook
Chocolate and confection, formula theory, and technique for
the artisan confectioner Peter P. Greweling, CMB The Culinary
İnstitute of America
Additional Resources Handouts
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65%
Quizzes
Practicae,teamwok, attitude 20%
Assignment ,attitude 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60
Total 100
COURSE CATEGORY Expertise/Field Courses
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
5
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
5
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course
hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 7 98
Mid-terms 1 3 3
Ödev
Final examination 1 3 3
Total Work Load 150
Total Work Load / 30 (hours) 5
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Art of Food Styling & Photography CULA 474 FALL 2+2 3 6
Prerequisites
Language of
Instruction ENGLISH
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator
Instructors
Assistants
Goals To teach styling food and photography theoretical and practical
Content
Aim of the course; has become a separate area of Food Styling
professionals and aims to familiarize students with the theoretical and
practical concepts of Food Photography.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Know food styling and food photography profession
to obtain relevant information, assessment, recording and the ability to apply.
2,3 1,2,3,4, A,B,C,
Students learn the basic techniques of photography. 2,3 1,2,3,4, A,B,C,
Ability to design the professional way in accordance with the presentation of the prepared dish table.
2,3 1,2,3,4, A,B,C,
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Introduction to photography
2 Camera presentation, the machine and the machine settings
3 Photo light settings
4 Composition in photography
5
Studio Photography I: a single food photo shoot with the light
source.
6
Studio Photography I: a single food photo shoot with the two light
source.
7 Introduction to food styling
8 Salad plate design and presentation rules and vegetables.
9 Mid-term
10
Plate of cold meats and breakfast products, the rules of design and
presentation
11 Meat cooking; plate design and presentation rules
12 Fish and seafood dishes; presentation of design rules
13 Desserts, sauces and presentation plate design rules
14 Visual design beverages.
RECOMMENDED SOURCES
Textbook
1-Fotoğraf, Roger Bellone, Dost Kitabevi, 2010
2-Fotoğraf Sanatında Kompozisyon, Sabit Kalfagil, Fotoğrafevi, 2006
Additional Resources
1-Digital Food Photography and Styling, Helene Dujardin, Wiley, 2011
2-Food Photography, Nicole Young, Peachpit Press, 2011
3-The Art of Preparing food for the camera, Delores Custer, Wiley,
2010
4-Food Stylist Handbook, Denise Vivaldo, Gibbs Smith Pres., 2010
5-Food Presentation Secrets, Cara Hobday, Firefly Books, 2010
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 50%
Quizzes
Practicae,teamwok, attitude
Assignment 1 50%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60%
Total 100
COURSE CATEGORY Expertise/Field Courses
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 Students study food in the context of food history, geography, culture
and nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food. *
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. *
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 5 80
Mid-terms 1 6 6
Assignment 1 12 12
Final examination 1 6 6
Total Work Load 152
Total Work Load / 30 (hours) 5,1
ECTS Credit of the Course 5
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
TURKISH LOCAL CUISINES CULA 391 FALL 2+4 4 8
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsary
Course Coordinator
Instructors
Assistants
Goals
The aim of this course is to introduce several cultures that helped set
up the foundations of Turkish cuisine and to display the evolution of
the cuisine of this geography during different periods of history.
Content
Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Understand the basics of Turkish cuisine. 2, 5, 7, 12, 16
1, 2, 3, 4 A,B,C
Understand the cultural setting that is lying under
Turkish cuisine.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Identify specific local ingredients and know where to
source them.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Learn the characteristics of food habits of this
country and especially the feeding systems on the
streets.
2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Set up balanced traditional menus without the help of
a senior.
2,5,7, 2,16 1, 2, 3, 4 A,B,C
Calculate the cost of each recipe. 2, 5, 7, 12, 16
1, 2, 3, 4 A,B,C
Find creative and contemporary ways of presenting
Turkish traditional dishes.
2, 5, 7, 12, 16
1, 2, 3, 4 A,B,C
Know about cost control. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Find appropriate way to use ingredients. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1 Orientation
2 Introduction
3 Internal Anatolia
4 Marmara Region
5 Mediterranean Region
6 Black Sea Region
7 Casseroles and earthenware
8 MIDTERM EXAM
9 East Anatolia region
10 Aegean region
11 South East Region
12 Digestive dishes
13 Mezes
14 Meatballs
RECOMMENDED SOURCES
Textbook The Turkish Cuisine in Historical Perspective - Deniz Gürsoy /Oğlak Yay
Additional Resources
Ramazan Geldi Hoş geldi, Baklava Tepsisi Boş gelmedi - Deniz Gürsoy /
Oğlak yay.
-Çilingir Sofrasnda Rakı Mezeleri - Deniz Gürsoy / Oğlak Yay.
-Tok Karnına Dokuz Topak Köfte - Gürsoy Deniz / Oğlak Yay.
-Midenin Cilası Çorba - Gürsoy Deniz / Oğlak Yay.
MATERIAL SHARING
Documents
Assignments
Exams
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-term 1 65%
Assignment 1 20%
Project
Attendance and participation 1 15%
Total 100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 40%
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 60%
Total 100
COURSE CATEGORY Basic Occupational Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture and
nutritional sciences.
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
3
Students have comprehensive information about food related concepts,
techniques, and new product information. They have the ability to conduct
research and develop ideas on these issues.
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety. 5
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They can
understand food production systems and the new approaches in this field.
They have an in-depth understanding of the subject and they can identify
and solve problems that may arise at this stage. They can design the
physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop
them.
5
8
They know the historical, geographical and cultural background of alcoholic
and non-alcoholic beverages and they know the stages of production. They
can use these information in menu planning, food production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10 Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them.
11
Students know the basic concepts, theories and principles about business,
economics and marketing, and they apply them. Accordance with the
principles of menu planning, they can make food and beverage cost analysis,
controlling and pricing, and develops a variety of menus. They can effectively
manage the operations of food related businesses by applying management
theories, and staff recruitment and evaluation processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication, and
they develop good presentation skills.
4
13
Students understand the effects of food on human health and society, and in
this context they follow the press and media organizations and contribute to
them.
14 Students understand and manage food-related events.
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries, breads,
sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and
cold desserts, ice creams and sorbets, sugar works, decorations, decoration
and presentation. They are competent in making chocolate.
2
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Mid-term 1 6 6
Quizzes
Project 1 28 28
Final examination 1 6 6
Total Work Load 180
Total Work Load / 30 (h) 6
ECTS Credit of the Course 6
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Beliefs & Rituals In Anatolian Folklore
CULA 499 1 3+0 3 6
Prerequisites -
Language of
Instruction English
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Elective
Course Coordinator Asst. Prof. Dr. Arzu Durukan
Instructors Asst. Prof. Dr. Arzu Durukan
Assistants
Goals
The aim of this course is to know and understand the meaning
of unique food rituals and traditions in Anatolian folklore;
identify their social value in community relations in Turkish
culture; collect original recipes and use them in order to create
conceptual menus.
Content
The food beliefs and traditions that persist in Anatolia, the
rituals that were centered on food constitute the subject matter
of this course. The lecture explore the function of food in rites
of passage such as birth, circumcision, marriage, death as well
as in religious feast and fasting days in different religions such
as Ramadan or Easter and also in beliefs and traditions that
were related to seasonal periods such as Nevruz and Hıdrellez.
The historical past of these multicultural food related rituals will
be emphasized also during the course. The symbolic meanings
of food such as bread and salt, the use of food in magical
rituals represent other topics. The adaptation of modern food
rituals in Turkish culture such as birthday celebration will be
analyzed also within the limits of the course.
Learning Outcomes
Program
Learning
Outcomes
Teaching
Methods
Assessment
Methods
Understands the meaning of unique food rituals
and traditions in Anatolian folklore.
1,3
1,2,3 A,B,C
Recognizes the symbolic meaning of important
dishes and desserts in Anatolian food culture 1,3,7,16
1,2,3 A,B,C
Identifies the social value of food in community
relations in Turkish culture 1
1,2,3 A,B,C
Creates conceptual menus related to Anatolian
food rituals
1,3,7,12,14
1,2,3 A,B,C
Collects original recipes and standardize them
1,3,12,14,16
1,2,3 A,B,C
Researches and writes an academic paper 1,3,12
1,2,3,14 A,B,C
Teaching
Methods: 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment
Methods: A: Testing, B: Homework, C: Presentation
COURSE CONTENT
Week Topics Study Materials
1
What is a ritual?
The symbolic meaning of food in beliefs and
rituals
L. M. Long . “Food as Symbol”,
in Encylopedia of Food &
Culture, p.376-378
2
What is a ritual?
The social function of rituals
What is food ritual?
E. Artun. “Sosyal Normlar”,
Türk Halk Bilimi, Kitabevi 2005.
“Feasts, Festivals and Fasts”, in
Encylopedia of Food & Culture,
p. 626- 629
3
The function of food in rites of passage in
Anatolia:
1- Birth (“Lohusa sherbet; paluze/ pelte)
2- Diş buğdayı- Diş Hediği
3- Circumcision
4-Departing for military service
E. Artun. “Halk Kültüründe
Geçiş Dönemleri”, Türk Halk
Bilimi, Kitabevi 2005.
N. Halıcı. “Doğum- Sünnet”,
Ege Bölgesi Yemekleri, 1981
N. Halıcı. “Geçiş Dönemleriyle
İlgili İkram ve Yiyecekler”,
Karadeniz Bölgesi Yemekleri,
Konya 2001, s.45-95.
M. Üçer, “Doğum, Diş Hediği,
Sünnet”,
Anamın Aşı Tandırın Başı,
İstanbul 2006, p. 318-320
4
The function of food in rites of passage
6- Wedding (Söz, nişan, kına gecesi,
düğün hamamı, düğün)
7- Death ( Mevlüt, Helva, Ölü yemeği,
Koliva..)
E. Artun. “Halk Kültüründe
Geçiş Dönemleri”, Türk Halk
Bilimi, Kitabevi 2005.
N. Halıcı. “Geçiş Dönemleriyle
İlgili İkram ve Yiyecekler”,
Karadeniz Bölgesi Yemekleri,
Konya 2001, s.45-95.
N. Halıcı. “Söz Kesme- Nişan-
Düğün- Ölüm”, Ege Bölgesi
Yemekleri, 1981
M. Üçer, “Söz Yemeği, Nişan,
Kına, Ölü Yemeği”, Anamın Aşı
Tandırın Başı, İstanbul 2006, p.
321-324
Harun Yıldız. “Alevi Geleneğinde
Ölüm ve Ölüm Sonrası Tören ve
Ritüeller”, 25-26 Kasım 2004
Uluslararası Türk Kültüründe
Ölüm Sempozyumu, Marmara
Üniversitesi.
M. Dağdeviren“ Keşkek Ağzımız
Tadı”, Yemek ve Kültür, sayı 12
M. Dağdeviren, “Ca (İskilip
Dolması)”, Yemek ve Kültür,
sayı 4
5
Food in religious days
1- Kandils
2-Ramadan (Oruç- İftar- Sahur)
3-10th of Muharrem- Ashura day
(Comparison of Ashure- Anuş Abur & Koliva;
the symbolic meaning of wheat)
M. H. Sauner, “Temel Ezginin
Üç Örneği: Aşure,
Anuşabur,Koliva » Yemek ve
Kültür, sayı, 13
Ö. Samancı, “Aşure”, Yemek
ve Kültür, sayı, 13
Ö. Samancı, “19. Yüzyıl
İstanbul’unda Ramazan
Sofraları”, Yemek ve Kültür,
sayı 14
N. Berkok. K. Toygar. Ramazan
Yemekleri ve Mutfak Kültürü,
Ankara 1996.
N. Halici. “Kutsal Günlere Ait
Yiyecek ve İnanışlar”, Ege
Bölgesi Yemekleri, 1981
N. Halıcı, “Kutsal Günlerle İlgili
İkram ve Yiyecekler”, Karadeniz
Bölgesi Yemekleri, Konya 2001,
p. 96-115.
6
Religious Feasts
1- Ramadan Feast
2- Feast of Sacrifice
3- Noel
4- Easter
5- Rosh Hashanah
N. Halıcı, “Paskalya Bayramı-“,
Güneydoğu Anadolu Bölgesi
Yemekleri.
İ. Eksen. “Bayramlarımız”,
Çokkültürlü İstanbul Mutfağı,
İstanbul 2001.
S. Bozis. “Noel ve Yılbaşı
Hazırlıkları, Karnaval Ayı, Büyük
Oruç ve Sonrası” İstanbul
Lezzeti, Tarih Vakfı Yurt
Yayınları.
M. Üçer. “Dini Bayramlar ve
Özel Günler, Anamın Aşı
Tandırın Başı, İstanbul 2006,s.
303- 308.
N. Halici. “Kutsal Günlere Ait
Yiyecek ve İnanışlar”, Ege
Bölgesi Yemekleri, 1981
N. Halıcı, “Kutsal Günlerle İlgili
İkram ve Yiyecekler”, Karadeniz
Bölgesi Yemekleri, Konya 2001,
p. 96-115.
“Bayramlar- Pesah”, İzmir
Sefarad Mutfağı, 2004, p. 110-
125
7 Midterm
8
Food related events in seasonal periods
Nevruz - Hıdrellez- Festivals organized for
harvest
E. Artun. “Türk Halk Kültüründe
Nevruz”,
E. Artun. “Türk Halk Kültüründe
Hıdrellez”
M. Dağdeviren. “Hıdrellez ve
Dortulu Pilav”, Yemek ve
Kültür, Sayı 6.
M. Üçer. “Sultan Nevruz ve
Hıdrellez”, Anamın Aşı Tandırın
Başı, İstanbul 2006, p. 326-
334.
9
Offering food
1- Rain prayer (Yağmur Duası)
2- Acele Bacı Helvası
3- Zekeriya Sofrası
4- Sacrifice
“Sacrifice”, Encylopedia of Food
& Culture, p. 223-224
M. Üçer. “Helva İle İlgili
Gelenekler”, Anamın Aşı
Tandırın Başı, İstanbul 2006, p.
211
N. Halici.”Neşeli Günlerle İlgili
İkram ve Sofralar” “İstek Dilek
Sofralarıyla İlgili”, Karadeniz
Bölgesi Yemekleri, Konya 2001,
p.96-122.
10
Museum visit- Sadberk Hanım
11
Symbolic meaning of food
Bread
Salt
Halva
Baklava
« Helva» İstanbul
Ansiklopedisi,, Tarih Vakfı Yurt
Yayınları, vol. 4 .p. 47-48
V. Günay. “Türk Sosyo-Kültürel
Hayatında Tuzun Yeri Üzerine”,
Tuz Kitabı, Kitabevi, 2004, p.
105- 112
A. Ünsal. “İnançlarda Dinlerde v
e Anadolu Folkorunda Ekmek”,
Nimet Geldi Ekine, İst. p. 81-
98.
İ. Ortaylı. “Baklava Alayı”,
İstanbul Ansk., Tarih Vakfı ,
vol. 2 .p. 5
12
Food rituals in Sufi orders
Mevlevi & Bektaşi orders
Asuman Bektaş. “Mevlevilikte
Matbah Terbiyesi”, Yemek ve
Kültür, no 5.
N. Halıcı, Sufi Cuisine, London
2005.
S. Soysal. Derviş Sofraları,
İstanbul 2007.
13
The adaptation of modern food rituals in
Turkish culture
Birthday celebration
New Year celebration
Wedding cakes
“Birthday Foods”, Encylopedia
of Food & Culture, p. 212-214
“Wedding Cakes”, Encylopedia
of Food & Culture, p. 521-523
14 Students Presentations
Text Book: Encylopedia of Food & Culture. Ed. S. Kats, 2003. (related parts);
E. Artun. Türk Halk Bilimi, Kitabevi 2005.
Additional Readings: Yemek ve Kültür, Çiya Yayınları
MATERIAL SHARING
Documents Documentaries; Power point presentations; recipes; photos
Assignments Term Paper
Exams 1 Midterm 1 Final
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Discussion 13 15
Term Paper 1 25
Total 65
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL
GRADE 35
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL
GRADE 65
Total 100
COURSE CATEGORY Expertise/Field Courses
Course Categories
Supplementary Courses
Basic Occupational Courses
Expertise/Field Courses
Courses on Communication and Management Skills
COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1
Students study food in the context of food history, geography, culture
and nutritional sciences. 5
2
Students approache food and cooking as an art process and they are
competent in the topics of design and visual presentation of food.
3
Students have comprehensive information about food related concepts,
techniques, and new product information.They have the ability to conduct
research and develop ideas on these issues. 2
4
Students have knowledge about the basic principles of nutrition and food
science, and they apply their knowledge in the field of gastronomy.
5 Students know and apply the international standards of food hygiene and
safety.
6
Students know all the processes related to the production of food and
beverage, from the production stage to the stage of presentation. They
can understand food production systems and the new approaches in this
field. They have an in-depth understanding of the subject and they can
identify and solve problems that may arise at this stage. They can design
the physical environment, and has an understanding of the materials and
technologies related to the fild of gastronomy. They can take part in
development of innovations in this context.
7
Students gain knowledge about national and international cuisines. In
this context, they know basic cooking techniques,they implement and
develop them.
4
8
They know the historical, geographical and cultural background of
alcoholic and non-alcoholic beverages and they know the stages of
production. They can use these information in menu planning, food
production, etc.
9 Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10
Students know the the national and international regulations,
professional standards and professional ethics around food and they
apply them.
11
Students know the basic concepts, theories and principles about
business, economics and marketing, and they apply them. Accordance
with the principles of menu planning, they can make food and beverage
cost analysis, controlling and pricing, and develops a variety of menus.
They can effectively manage the operations of food related businesses by
applying management theories, and staff recruitment and evaluation
processes.
12
They can engage in independent studies and team work. They can
communicate effectively through verbal and in written communication,
and they develop good presentation skills.
5
13
Students understand the effects of food on human health and society,
and in this context they follow the press and media organizations and
contribute to them.
14 Students understand and manage food-related events. 3
15
They know world food trade, globalization, patterns of production and
consumption. They knows the importance of the food policies for the
country's economy.
16
Students know how to bake and prepare cakes and other pastries,
breads, sponge and dough pastry bases, creamy sauces, fruit sauces,
jellies, hot and cold desserts, ice creams and sorbets, sugar works,
decorations, decoration and presentation. They are competent in making
chocolate.
1
17
Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and
food production.
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course
hours) 14 3 32
Hours for off-the-classroom study (Pre-study, practice) 14 7 98
Mid-terms 1 3 3
Ödev 1 25 15
Final examination 1 3 3
Total Work Load 151
Total Work Load / 30 (hours) 5,03
ECTS Credit of the Course 5