Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST105

Course Name:

Principles of Gastronomy

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ

Course Lecturer(s):

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to provide students with a basic understanding of the general functioning of gastronomy and professional kitchens, the general hygiene approach in the kitchen, and the learning of the world kitchen hierarchy and jargon with the help of systematic theoretical knowledge during fourteen (14) weeks of education. It is expected that this knowledge and experience will provide a healthy and sound foundation for advanced kitchen applications and a socio-economic systematic perspective on professionalism. The HACCP System, the basic gastronomic terminology and the main ingredients are introduced to the product characteristics.

Course Content:

Course Outline, Discussion of course content and determination of homework topics
General cooking methods
Menu & standart recipe concept and details
Cutting methods and international names
Solidifying and binding materials
Soups
Egg classification and egg foods
Potato and potato cooking methods
Stocks and sauces
Rice foods
Flour-starch products
Fish and seafood
Red meats; quality points and processing techniques

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Learning fundamentals principles of gastronomy
2) Works theoretically on cooking techniques.
3) Cutting / chopping patterns, their international names and visuals.
4) Classification of the egg and its theoretical explanation of egg dishes.
5) Potatoes, introduction, preparation of potato garnishes and cooking methods.
6) Introduction to stock, cooking liquids, broths and sauces
7) Fishes and seafood expression, visualization with visuals.
8) Red meats; quality points and processing techniques and charters.
9) Description of bakery-starchy products.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Ders İzlencesi, Discussion of Course Content and Determination of Homework Topics	The course schedule
1)	Final exam	No data
2)	General cooking methods	Research on Classical Cuisine, New Cuisine and great chefs in the world of Gastronomy.
3)	Menu & standard recipe concept and details General requirements for hotel and restaurant business	No data
4)	Features of cutting and chopping shapes Stock making techniques	Repeating documents
5)	Classification of international soups Introducing thickener materials, preparation methods and usage features	Repetition of printed documents related to the course
6)	Posh to A la coqe Mollet En cocote Scrambled Omelettes Stop / Farci MOUSEL the	No data
7)	Potatoes from the world and their features Pommes duchess Pommes chateau Pommes anna Pommes gratine Pommes purée	Research on the starch ratios and classification of potatoes.
8)	Testing the competencies of the topics covered in the 7-week process with the midterm exam. It analyzes the midterm exam questions and reports its shortcomings.	No data
9)	Stock, broth preparation techniques Basic sauces and their classification Derivative sauces from basic sauces	No data
10)	Rice types International rice uses	No data
11)	Pastas and their types Cereals Niyom that Pastas Cereals the Gnioch	No data
12)	Fish species Distribution by seasons Considerations when choosing shellfish and seafood	No data
13)	Red meats Butcher culture Game animals and poultry Ways of using meats Specific meat cooking techniques	No data
14)	Presentation of research topics	No data
15)	Presentation of research topics	No data

Sources

Course Notes / Textbooks:	Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999 Öğrencilere her der öncesinde, ilgili dokümanları dağıtılmaktadır.
References:	“Mutfaktan Tabaktan Sokaktan” Guzin YALIN, AMK Yayınları, 2013 “Food in History” Reay TANNAHILL, Three Rivers Press, New York, 1989 “Ingredients” Loukie WERLE – Jill COX, Germany, 2005

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9
Program Outcomes
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.
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) 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.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
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.
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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	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.	4
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.	5
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.	3

Learning Activity and Teaching Methods

Field Study
Expression
Lesson
Reading
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Individual Project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 30
Midterms	1	% 20
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Homework Assignments	2	2
Midterms	1	1
Final	1	1
Total Workload		4