| Week |
Subject |
Related Preparation |
| 1) |
Introduction of the Course
Introducing students
"My name is ……
My favorite food product is …… because there may be some dialogue and sharing like ……… ”.
Departments can introduce their expertise to what they are doing to each other. Controlled dialogue between students. |
No data |
| 2) |
• Why do we develop new products?
• Product Planning and Development Activities
• What is a New Product?
• Characterization and Identification of New Food Products
• Customers and Consumers
• Creating Value
• Markets and Market Places
• New food product trends discussion (2015-2016 TRENDS) |
No data |
| 3) |
• Why do we develop new products?
• Product Planning and Development Activities
• What is a New Product?
• Characterization and Identification of New Food Products
• Customers and Consumers
• Creating Value
• Markets and Market Places
• New food product trends discussion (2015-2016 TRENDS) |
No data |
| 4) |
• Discussion on the definition of food design
• Food-related design
• Design with food
• Design for food
• Food space design
• Food product design
• Eating design |
No data |
| 5) |
FOOD AND PACKING
FOOD AND SENSORY EXPERIENCE |
No data |
| 6) |
• Explaining the concept of User Profile
• Giving information about Moodboard and explaining how and what it is prepared for.
• Magazine, cardboard etc. brought by students with students to prepare moddboard
• Presentation of the work done |
No data |
| 7) |
• It can be processed in 3 sections. (Giving critical - Theoretical information and sample sharing - critical giving)
• Theoretical knowledge, example (Forms and reasons of foods, eg pasta) |
No data |
| 8) |
Midterm Exam |
No data |
| 9) |
EXPERIMENTS OF PRODUCTS IN THE KITCHEN |
No data |
| 10) |
3 PRESENTATION OF THE PRODUCT RECOMMENDATION |
No data |
| 11) |
CRITICAL PROVIDER OVER PRODUCT RECOMMENDATIONS (Industrial Design Department - Gastronomy Department)
• It can be processed in 3 sections. (Giving critical - Theoretical information and sample sharing - critical giving)
• Theoretical knowledge, example (The place and importance of design in the food industry) (Department of Industrial Design) |
No data |
| 12) |
PACKAGING DESIGN |
No data |
| 13) |
CRITICAL PROVIDER OVER PRODUCT RECOMMENDATIONS (Industrial Design Department - Gastronomy Department)
• It can be processed in 3 sections. (Giving critical - Theoretical information and sample sharing - critical giving)
• Theoretical knowledge, example (The place and importance of design in the food industry) (Department of Industrial Design) |
No data |
| 14) |
EXPERIENCE OF PRODUCTS IN THE KITCHEN |
No data |
| 15) |
PREPARATION OF FOOD PRODUCT PRESENTATION
• Preparation of a scientific food product poster (My Gastronomy Department)
• Preparation of drawings for the production of food (Creating technical drawings, specifying production details) (Department of Industrial Design)
• Preparation of poster presentation design (Giving information about presentation techniques) (Department of Industrial Design) |
No data |
| 16) |
Final Exam |
No data |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life.
Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food.
Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. |
3 |
| 2) |
Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production.
Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life.
Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance.
The students of the Gastronomy department have information about national and international dessert and bread techniques.
Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
|
3 |
| 3) |
Okan University Gastronomy department students work effectively, either individually or independently.
Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. |
5 |
| 4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
5 |
| 5) |
Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment.
Gastronomy Department students have information about gastronomy in media and art.
Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests.
Okan University Gastronomy department students have the ability to communicate effectively.
|
4 |
| 6) |
Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes.
Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food.
Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life.
Okan University Gastronomy department students have the ability to identify and solve problems in their field.
Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.
|
4 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
