INTRODUCTION TO GASTRONOMY AND CULINARY
- Course
- GAMS101 - INTRODUCTION TO GASTRONOMY AND CULINARY
- Department
- Gastronomy and Culinary Arts - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 3
- ECTS
- 5
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- Instr. Eliz ÖZER
- Prerequisite
- -
- Keywords
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)
No evaluation items have been defined.
Course outcomes
- 01 -
- 02 -
- 03 -
- 04 -
- 05 -
- 06 -
- 07 -
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Gastronominin Tanımı, Mutfağın Tanımı, Giriş. |
| Week 2 | Antik Çağlar, Yemeğin Tarihi. |
| Week 3 | Mutfağın Kısımları |
| Week 4 | Mutfak Personelinin Tanımı ve Görevleri |
| Week 5 | Marie Antonin Careme ve Klasik Mutfak |
| Week 6 | Georges Auguste Escoffier ve Modern Mutfak |
| Week 7 | Tekrar |
| Week 8 | Vize Sınavları |
| Week 9 | Vize Sınavları |
| Week 10 | Endistrüyel Mutfağın Tanımı |
| Week 11 | Endistrüyel Mutfak Ekipmanları |
| Week 12 | Mutfakta Kullanılan Ürünler |
| Week 13 | İş Sağlığı ve Güvenliği |
| Week 14 | Tekrar |
| Week 15 | Final Sınavları |
Reference Books & Course Materials
- 01 Gastronomi ve Mutfak Sanatlarına Giriş Emrah Örgün
- 02 Öğretim Görevlisinin kendi notları.
Learning Outcomes
- L01 Will be able to explain the definition of gastronomy. SOLO 4
- L02 They will be able to define the importance of French and Italian cuisines. SOLO 2
- L03 They will be able to detail who Careme and Escoffier are. SOLO 5
- L04 They will be able to discuss the effect of Westernization on Anatolian and Turkish cuisine. SOLO 5
Program Outcomes
- P01 Demonstrate an understanding of the core subfields of psychology — including but not limited to clinical, developmental, cognitive, social, and biological/neuroscientific psychology — and their interconnections with other scientific disciplines, critically evaluating the value of a multidisciplinary approach to scientific inquiry in psychology.
- P02 Apply scientific methods, research techniques, measurement and psychometric principles (e.g., reliability, validity, scale development/adaptation), and quantitative/statistical reasoning to investigate psychological phenomena, recognizing methodological strengths, limitations, common reasoning fallacies, and the flaws of pseudoscience.
- P03 Employ logical, intuitive, and creative thinking to analyze psychological concepts, evaluate theories (including their historical and philosophical development), synthesize information, and solve complex problems related to cognition and behavior.
- P04 Integrate psychological theories and findings into practical settings (e.g., business, policy, clinical/counseling contexts, and daily life), applying foundational applied skills such as interviewing, observation, and case formulation, drawing meaningful conclusions to inform individual, organizational, and societal practices.
- P05 Describe key ethical principles in psychological research and practice, critically applying these principles to dilemmas across academic, professional, and everyday contexts.
- P06 Recognize how individual differences (e.g., beliefs, values, backgrounds) impact behavior and relationships; use psychological knowledge to prevent or resolve intercultural and interpersonal conflicts and promote inclusive, respectful interactions.
- P07 Exhibit self-regulation and self-awareness, demonstrating a commitment to psychological well-being, effective time management, constructive incorporation of feedback, and ongoing personal and professional development.
- P08 Collaborate effectively in diverse teams, demonstrating responsibility, bias awareness, conflict resolution skills, and leadership in achieving collective goals.
- P09 Communicate psychological knowledge clearly and appropriately for academic, professional, and public audiences using inclusive language, both in written and oral formats, and by accurately summarizing and presenting research findings.
- P10 Use information and communication technologies (including AI and digital media) responsibly and effectively for research, collaboration, and the dissemination of psychological knowledge.
- P11 Embrace lifelong learning and adaptability in response to evolving psychological knowledge and societal needs, engaging with global perspectives and demonstrating intercultural awareness.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | P11 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | - | - | - | - | - | - | - | - | - | - | - | - |
| L02 | - | - | - | - | - | - | - | - | - | - | - | - |
| L03 | - | - | - | - | - | - | - | - | - | - | - | - |
| L04 | - | - | - | - | - | - | - | - | - | - | - | - |