gastronomy and culinary arts program information … · 4. students have knowledge about the basic...

200
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.

Upload: others

Post on 22-May-2020

2 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 2: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 3: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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,

Page 4: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 5: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 6: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 7: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 8: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

[email protected]

Page 9: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 10: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 11: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 12: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 13: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 14: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 15: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 16: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 17: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 18: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

(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

Page 19: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 20: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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%

Page 21: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 22: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 23: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 24: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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?

Page 25: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 26: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 27: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 28: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 29: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 30: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 31: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 32: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 33: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 34: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 35: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 36: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 37: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 38: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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 -

Page 39: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 40: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 41: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 42: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 43: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 44: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 45: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 46: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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%

Page 47: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 48: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 49: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 50: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 51: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 52: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 53: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 54: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 55: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 56: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 57: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 58: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 59: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 60: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 61: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 62: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 63: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 64: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 65: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 66: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 67: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 68: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 69: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 70: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 71: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 72: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 73: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 74: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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)

Page 75: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 76: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 77: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 78: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 79: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 80: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 81: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 82: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 83: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 84: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 85: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 86: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 87: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 88: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 89: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 90: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 91: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 92: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 93: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 94: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 95: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 96: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 97: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 98: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 99: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 100: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 101: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 102: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 103: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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;

Page 104: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 105: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 106: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 107: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 108: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 109: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 110: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 111: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 112: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 113: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 114: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 115: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 116: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 117: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 118: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 119: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 120: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 121: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 122: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 123: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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 *

Page 124: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 125: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 126: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 127: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 128: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 129: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 130: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 131: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 132: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 133: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 134: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 135: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 136: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 137: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 138: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 139: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 140: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 141: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 142: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 143: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 144: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 145: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

(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

Page 146: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 147: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 148: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 149: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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-

Page 150: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 151: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in 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

Page 152: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 153: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 154: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Page 155: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 156: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 157: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 158: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 159: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 160: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 161: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 162: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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 *

Page 163: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 164: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 165: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 166: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 167: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 168: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 169: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 170: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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?

Page 171: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 172: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 173: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 174: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 175: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 176: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 177: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 178: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 179: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 180: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 181: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 182: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 183: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 184: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 185: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 186: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 187: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 188: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 189: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 190: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 191: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 192: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 193: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 194: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 195: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 196: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 197: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 198: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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

Page 199: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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.

Page 200: GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION … · 4. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the

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