ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Culinary | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
General course introduction information
| Course Code: | MASC228 | ||||||||
| Course Name: | History of Gastronomy | ||||||||
| Course Semester: |
Spring |
||||||||
| Course Credits: |
|
||||||||
| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Department/Faculty Elective | ||||||||
| Course Level: |
|
||||||||
| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. MERVE BERK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. EMİR GAMZE VATANDOST MADEN |
||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The purpose of this course is to give a historical perspective of gastronomy to the students. Starting from the very early ages till now, eating habits, what to eat and how to eat have changed all over the world. In this course, ancient gastronomic cultures like Roman, ancient China, mediaeval Europe, Nomadic Turkish and Arabic will be introduced. French gastronomic revolution and its dynamics. |
| Course Content: | . Understands the historicity of eating and drinking cultures. • Have knowledge about the development of different culinary cultures. • Understands the development of contemporary gastronomy and new trends. • Can prepare food using these principles. • Factors affecting the development of food culture are effective. |
Learning Outcomes
The students who have succeeded in this course;
|
||||||||||||||||||||||||||||||||||||
Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Information is given about the course. The way the course works is transferred | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 2) | Overview of Gastronomy History | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 3) | Hunter Gathering Communities and First Farmers | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 4) | Ancient Greek and Roman Gastronomy Culture | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 5) | Italian Cuisine Culture | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 6) | Chinese Culinary Culture | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 7) | Midterm | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 8) | The Effect of Religion on Culinary Cultures in the Middle Ages | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 9) | Turkish Cuisine Culture | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 10) | Turkish Cuisine Culture | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 11) | Medieval European Cuisine and Food Trends After the Discovery of America | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 12) | French Culinary Culture | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 13) | The Age of Modern Consumption and Contemporary Gastronomy | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| 14) | The Age of Modern Consumption and Contemporary Gastronomy | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
Sources
| Course Notes / Textbooks: | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
| References: | Yemek: Damak Tadının Tarihi Freedman P. ©2007 | Oğlak Yayıncılık ISBN 975 329 607 X |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
5 |
3 |
4 |
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
| 2) Calculates the calorie and nutritional value of the foods | |||||
| 3) Arranges, apply and controls the menu | |||||
| 4) Knows the kind of the drinks and presents wine | |||||
| 5) Knows and make pastry | |||||
| 6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |
| 2) | Calculates the calorie and nutritional value of the foods | |
| 3) | Arranges, apply and controls the menu | |
| 4) | Knows the kind of the drinks and presents wine | |
| 5) | Knows and make pastry | |
| 6) | Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework | |
| Lesson | |
| Reading | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Presentation |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 20 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 3 | 42 |
| Presentations / Seminar | 1 | 6 | 6 |
| Homework Assignments | 4 | 3 | 12 |
| Quizzes | 6 | 3 | 18 |
| Midterms | 1 | 6 | 6 |
| Final | 1 | 10 | 10 |
| Total Workload | 136 | ||