GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

GASTRONOMY AND NUTRITION FLOWS/2950021

Course Title:	GASTRONOMY AND NUTRITION FLOWS
Credits	3	ECTS	7.5
Semester	2	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Assoc. Prof. Semra AKAR SAHINGOZ

-- WEB SITE(S) OF LECTURER(S)

http://www.websitem.gazi.edu.tr/site/semras

-- EMAIL(S) OF LECTURER(S)

semras@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Knows about the past & present food trends in the world. Creates menus related to different food trends & compare them
The multiple variables that create food trends in the world; difference between food trend & food fashion; the rise of French gastronomical cuisine; t
At the end of this course the students are expected to have developed an understanding of past and contemporary culinary trends.

-- MODE OF DELIVERY

The mode of delivery of this course is Face to face

-- PREREQUISITES AND CO-REQUISITES

There is no prerequisite or co-requisite for this course

-- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS

There is no recommended optional programme component for this course

--COURSE CONTENT
1. Week	Giving Aim of Lesson and Operation, Concept and Terms, How the Body Uses Food. Does Diet Behaviour Change? Analysis of Different Menu Types. Health
2. Week	Definition of a trend How do trends come about? Trend vs Fashion/ Cultural Trends/Culinary Trends
3. Week	Gastronomic Cuisine-French Classic Cuisine Rise of Nouvelle Cuisine in France, Gastronomic Cuisine-French Classic Cuisine
4. Week	Popular Catering & Fast Food Trends
5. Week	Slow Food/ Organic Natural Food; Row Food;
6. Week	Rise of Regional Cuisines; AOC
7. Week	Fusion Cuisine
8. Week	Midterm Exams
9. Week	Healthy Food - Mediterranean Style Diet- Vegetarian Diet
10. Week	Freegan Food trend
11. Week	Molecular Gastronomy
12. Week	Alcali Nutrition Trend/Fruteryan Trend
13. Week	Project Presentation
14. Week	Project Presentation
15. Week
16. Week

-- RECOMMENDED OR REQUIRED READING

J.E. Brown, Nutrition Now. An International Thomson Pub. Com., 1999., Julia Csergo, "The Emergence of Regional Cuisine",Food: A culinary History, p. 500-518. "Fast Food",Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.1 p.606-609. Ethnic Food",Encylopedia of Food & Culture. Ed. S. Kats, 2003. Carlo Petrini and Alice Waters Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair,2007.

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer,Research

-- WORK PLACEMENT(S)

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	30
Assignment	1	20
Exercises	0	0
Projects	0	0
Practice	0	0
Quiz	0	0
Contribution of In-term Studies to Overall Grade		50
Contribution of Final Examination to Overall Grade		50

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	14	3	42
Practising Hours of Course Per Week	0	0	0
Reading	5	3	15
Searching in Internet and Library	5	3	15
Designing and Applying Materials	2	3	6
Preparing Reports	3	3	9
Preparing Presentation	3	3	9
Presentation	3	3	9
Mid-Term and Studying for Mid-Term	7	5	35
Final and Studying for Final	7	5	35
Other	1	1	1
TOTAL WORKLOAD:			176
TOTAL WORKLOAD / 25:			7.04
ECTS:			7.5

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1	Has comprehensive, systematic and expert knowledge about the concepts, theories, principles, phenomena and paradigms in the field of Gastronomy and Culinary Arts and related disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition etc.) in order to think and research originally				X
2	He has advanced knowledge about general and general research methods in the field of Gastronomy and Culinary Arts.					X
3	He has knowledge about the new product development process in the field of Gastronomy and Culinary Arts and the trademark registration and marketing of the developed products.				X
4	Has knowledge of national and international cuisine at the level of expertise.					X
5	Gastronomy and Culinary Arts combines information, theories, models, and information in close disciplines with the field.				X
6	Theories, models, etc. in the field of gastronomy and culinary arts and in close disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition, Statistics etc.). use and develop while conducting research or designing service processes.					X
7	It analyzes the scientific knowledge, theories, methods and models in the fields of gastronomy and culinary arts and in close disciplines (tourism, sociology, psychology, anthropology, business, food, nutrition etc.) with a critical approach by analyzing and synthesizing the models and solves the problems by combining information from different fields.				X
8	Design and conduct original research using appropriate research methods in relation to issues and problems related to the field of gastronomy and culinary arts, presenting the results in a clear and understandable way.					X
9	It effectively performs the functions of planning, organizing, coordinating, directing and controlling related to the field of Gastronomy and Culinary Arts.				X
10	Develops suggestions by analyzing the legislation related to the field of Gastronomy and Culinary Arts.					X
11	Gastronomy and Culinary Arts make abstract and theoretical conclusions from the applications.				X
12	It identifies, systematically and creatively resolves complex problems and develops alternative decisions about service organizations or service delivery processes in the field of gastronomy and culinary arts.				X
13	It works independently and effectively with others.			X
14	Complex, unpredictable and new strategic approaches to the field of gastronomy and culinary arts are needed to manage or transform the service processes and businesses that need to be original and autonomous in the resolution of problems.				X
15	Can self-criticize, manages self and time.				X
16	It works as a team and project member, takes responsibility and directs the project, improves the professional knowledge and skills of people who work with them, evaluates their performance fairly and develops new methods to improve performance.				X
17	It updates and improves the knowledge, skills and competences related to the field of Gastronomy and Culinary Arts with the awareness of lifelong learning, under the supervision of an academic advisor, he conducts scientific studies on the field of Gastronomy and Culinary Arts.				X
18	A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.			X
19	It communicates effectively and performs group work, recognizes and distinguishes different cultures, and communicates with these cultures.				X
20	Responsibility for Gastronomy and Culinary Arts is fulfilled within the framework of ethical principles and legal regulations, taking into account human health, social and natural environment when performing work, observing fundamental rights and freedoms, being sensitive to differences between people and cultures, tolerance and respect.				X

Gazi University

Information Package

Programme Information

Search

GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR