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 adopt theoretical and practical knowledge in a challenging work environment.
2. P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
3. P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
4. P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
5. P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
6. P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
7. P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
8. P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
9. P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
10. P10 10. Students will be able to acquire effective teamwork skills.

Po-Lo Matrix