Course Name: Introduction to Gastronomy

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA1005

1/1 (Fall)

3

5

3

0

-

Department

HoteL, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

Basic terms and concepts of gastronomy, the terminologies of kitchen, the historical perspective of gastronomy, introduction to food and beverage management, kitchen organization, kitchen appliances and equipments, coooking methods, cultural studies and subjects related to food

Course Objectives

Informing students about:

- Definitions and concepts related to gastronomy and culinary arts,

- Historical Development of the Gastronomy,

- Sections of kitchen and assignment of tasks

- Tools and equipment for preparing food and beverages

- Basic cooking techniques

- Gastronomic application as a science (molecular gastronomy, molecular mixology, food-beverage pairing, science of taste etc.)

- Relations between food and culture

Course Learning Outcomes

Students who successfully complete this course:

(I) Defines the gastronomy and knows related concepts.

(II) Knows the historical development of gastronomy.

(III) Has an idea about food and beverage managements.

(IV) He knows about the kitchen organization and knows the equipment in the kitchen.

(V) Theoretically dominates basic cooking techniques.

(VI) Gains a scientific perspective towards Gastronomy

(VII) Gains a cultural approach to gastronomy.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Textbook

Other References

Homework & Projects

Laboratory Work

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

1

10

Homework

Term Paper/Project

1

20

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

100

Effects of Midterm on Grading, %

60

Effects of Final on Grading, %

40

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

3

42

Midterm

Quiz

1

15

15

Homework

Term Paper/Project

1

40

40

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

30

30

Total Workload

127

Total Workload/25

127/25

Course ECTS Credits

5.08

Week

Topics

Corse Outcomes

1

Introduction to the Course, An Overview of the Course, and Concepts Related to Gastronomy

I

2

Introduction to History of Gastronomy, Historical Evolution of Gastronomy

II

3

Food and Beverage Management Overview; Organization and Functioning in Food and Beverage Managements

III

4

Kitchen Brigade System, The Organization of Kitchen, Duties of Kitchen Staff and Career Opportunities Related to Gastronomy

5

Equipments Used in Food and Beverage Preparation, Evolution of These Equipments and Measurement Units in Kitchen

IV

6

Basic Cooking Principles  - I

7

Basic Cooking Principles - II

V

8

Midterm Exam

V

9

Food History – I   The Emergence of Agriculture, Prehistoric Times, Food Culture In Various Periods And Periods, First Cookbooks ...

I-IV

10

Food History – II  Examination of Turkish and Ottoman Cooking History in Various Periods

V

11

Food And Culture: Interdisciplinary Analysis of Food, Food And Globalization, Food And Concretization, Transformation and Evolution of Food Systems

V

12

Food And Identity: Symbolism, Political Use, Cultural Reflection Of Food

V

13

Food Choices and Taste: Sociocultural, Physiological And Neurological Factors Affecting Food Choices and Preferences, Food Anthropology

V

14

Future of Gastronomy: Neurogastronomy, Molecular Gastronomy, Social Food, Migration Food, Polarized Eating,, Ecological And Organic Products, Frozen Products, Food Technology .

V

15

Final Exam

I-V

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Programme Outcomes

a

X

X

X

X

X

b

X

X

X

X

X

X

X

c

X

X

d

e

X

X

f

X

X

X

X

X

X

X

g

h

i

X

X

X

X

X

X

X

j

X

X

k

l

X

X

m