Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	6.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)	Instructor MURAT ÖZMEN
Course Assistant

Purpose and Content

The aim of the course	The aim is to inform students about the cultural phases and variations of nutrition and catering dating back to Ancient Ages; to make students of gastronomy know general features of particular world cuisines as well as countries’ cuisines, factors affecting cuisine and to make them notice relationship between culture and kitchen by moving from the fact that nourishment is the most fundamental need and also it is evaluated as one of the social identity’s forming elements.
Course Content	Concepts of culture and cuısıne; culture and perceptions of taste; historical, sociological, economical and technological factors on cuisine; Historical evolution process of food production & consumption including economical, social, political and cultural perspectives; discovery of food and the changes they have gone under till today, different phases of classical cuisine from Marie-Antoine Careme to George-Auguste; evolution of food production systems starting from industrial revolution; world cuisine, Turkish cuisine, Anatolian cuisine; Nouvelle cuisine and fusion cuisine which came out in recent past; present day eating-drinking habits and the situation in the future

The aim of the course

The aim is to inform students about the cultural phases and variations of nutrition and catering dating back to Ancient Ages; to make students of gastronomy know general features of particular world cuisines as well as countries’ cuisines, factors affecting cuisine and to make them notice relationship between culture and kitchen by moving from the fact that nourishment is the most fundamental need and also it is evaluated as one of the social identity’s forming elements.

Course Content

Concepts of culture and cuısıne; culture and perceptions of taste; historical, sociological, economical and technological factors on cuisine; Historical evolution process of food production & consumption including economical, social, political and cultural perspectives; discovery of food and the changes they have gone under till today, different phases of classical cuisine from Marie-Antoine Careme to George-Auguste; evolution of food production systems starting from industrial revolution; world cuisine, Turkish cuisine, Anatolian cuisine; Nouvelle cuisine and fusion cuisine which came out in recent past; present day eating-drinking habits and the situation in the future

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	CULTURE, CONCEPTS OF CUISINE; RELATIONS BETWEEN CULTURE AND EATING-DRINKING HABITS
2	EFFECTIVE FACTORS RELATED TO CULTURE OF KITCHEN AN ECONOMIC, SOCIAL, POLITICAL AND CULTURAL VIEW TO THE PRODUCTION AND CONSUMPTION OF FOOD
3	CUISINE AND WINE
4	GENERAL ASPECTS OF TURKİSH and OTTOMAN PALACE CUISINE
5	GENERAL ASPECTS OF ANATOLIAN CUISINE ACCORDING TO REGIONS
6	GENERAL ASPECTS OF MIDDLE EAST CUISINE
7	GENERAL ASPECTS OF ASIA CUISINE
8	GENERAL ASPECTS OF EUROPE CUISINE
9	MIDTERM
10	VEGETARIANISM AND OTHER TYPES OF EATING
11	DIFFERENT PHASES OF CLASSICAL CUISINE FROM MARIE-ANTOINE CAREME TO GEORGE-AUGUSTE ESCOFFİER TO THE PRESENT
12	THE EVOLUTION OF FOOD PRODUCTION SYSTEMS STARTING FROM INDUSTRIAL REVOLUTION
13	INSTITUTIONAL FOOD AND CATERING SERVICES
14	NEW EATING HABITS; TRENDS AND CHANGES OF CUISINE IN RECENT YEARS

Resources

Sanat,Kültür ve Mutfak.Phyllis Pray Bober. Kitap Yayınevi

Restoranın İcadı - Gastronomi Kültürü. Rebecca L. Spang. Dost Kitabevi

Tarihin Süzgecinde Mutfak Kültürümüz. Deniz Gürsoy. Oğlak Yayıncılık

Tarih Boyunca Yemek Kültürü, Murat Belge. İletişim Yayıncılık

Türkiyede Yemek Kültürümüz. Cavit Akın.Gece Kitaplığı
Ortadoğu Mutfak Kültürleri. Richard Tapper.Tarih Vakfı Yurt Yayınları

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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