INTRODUCTION TO GASTRONOMY AND CULINARY

Course Description

This course is designed to introduce students to current and foundational issues in food studies and gastronomy.An introduction to the social,historical and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions.Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline.Students will be expected to complete several written assignments and present a group research project.Students learn the proper use of foodservice equipment, weighing and measuring of wet and dry food ingredients.Understand the theory and practice of basic cooking techniques,Develop basic knife skills.

INTRODUCTION TO GASTRONOMY AND CULINARY

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -

Course Syllabus

Reference Books & Course Materials

1. 01 Instructor’s Notes.

Learning Outcomes

1. L01 Introducing the concepts and scope of gastronomy and culinary arts to the first year students within a general framework SOLO 2
2. L02 They will be able to explain the definition of gastronomy. SOLO 3
3. L03 They will identify the importance of French and Italian Cuisine. SOLO 2
4. L04 They will be able to elaborate who Careme and Escoffier is. SOLO 5
5. L05 They will discuss westernization effects on Anatolia and Turkish kitchen. SOLO 5

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix