ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST209 | ||||||||
| Course Name: | History of Food and Gastronomy | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ Öğr.Gör. SAFİYE AYFER YAVİ |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The course aims to tell the story of man’s relationship with food from earliest times to the present day by taking seriously the idea that food matters, and that the many aspects of eating - table fellowship, culinary traditions, and the aesthetic, ethical and political dimensions of food - are important and complex, and throw light on our relationship to food. |
| Course Content: | Discuss Course Outline, Instructor to verify completion Prehistoric Period Sumerians, Egypt and Hittite Ancient Geer, Great Alexander and Galatians Roman Empire Byzantine Medieval Europe Midterm Exam Arab and Islamic Empire What did Turks eat in Central Asia? Seljuks and Early Ottomans: Renaissance The History of European Cuisine Customs General Review |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduce the lesson to the students. Define gastronomy. Explain that man is the animal that he can cook. | Review the Syllabus assigned reading for next class session |
| 1) | Describe Istanbul, the coast, the inner regions, the end regions and the monasteries. Promote food products: fish and other seafood. | assigned reading for next class session |
| 2) | Defines the prehistoric period. Identify stone age hunting and gathering, raw food and fire. Defining and recognizing the Neolithic period: farming, clay pottery, domestication. Describe the Chalcolithic period: copper cap, propagation of taming. Define the Bronze Age: Transition to the built environment, food storage, urbanization. The food is wheat. | assigned reading for next class session. |
| 3) | Explain the relationship between food and religion: Temple and dead, bread, yeast and beer. Describe food products: bread, beer, chickpeas, black-eyed peas, beans, lentils. | assigned reading for next class session |
| 4) | Describe food and philosophy, Judaism and prohibitions on food and drinking. Identify food items: wine, olive oil, figs. | assigned reading for next class session |
| 5) | Define the variety in foodstuffs, act in the kitchen, feast on. Identify food items; salt and spices. | assigned reading for next class session |
| 7) | Lists and explains the Crusades, the Crusades and the Dark Ages to food diversification. Identify the beginning of elite-provincial distinctions, monasteries and chain epics. Describe food: hard alcohol and liqueurs. | assigned reading for next class session |
| 8) | Evaluation of the issues that have been described from time to time | Analyze midterm exam questions. |
| 9) | Identify the Sassanid palace, Baghdad's palace, the Maghreb countries and the Alhambra palace. Describe food: citrus, sugar, alcohol | assigned reading for next class session |
| 10) | Discuss the climatic conditions, limited agriculture, livestock and nomads, the influence of China and Iran. Identify food items: meat, milk and finished products. | assigned reading for next class session |
| 11) | It explains Islam and its effects and the influence of the Sufi movement, the Akhi Organization and the guilds, Ateş Bazar-i Veli. Describe the food: rice. | assigned reading for next class session |
| 12) | Identify Christianity, abstinence, Marco Polo, refined cuisine period in Italy, France, splashes, Taillavent. Identify food processing: salted meat, salted fish. | assigned reading for next class session |
| 13) | James Murton explains his article "John Bill and Sons: The Empire Marketing Board and the Creation of the British Imperial Food System", La Varenn and Carem. To define cultural policy | assigned reading for next class session |
| 14) | End of term questions and answers | No data |
| 15) | End of term questions and answers | No data |
| 16) | final exam | No data |
Sources
| Course Notes / Textbooks: | Deniz Gürsoy’ un Gastronomi Tarihi, Gürsoy, 2014 |
| References: | Unal, M. (2007). Anadolu’ nun En Eski Yemekleri. Dalby,A. (2001). Antik Donemde Ve Yemek Kulturu. Delemen, İ. (2001). Antik Donemde Beslenme. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
|---|---|---|---|---|---|---|
| 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. | 3 |
| 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 |
Learning Activity and Teaching Methods
| Expression | |
| Individual study and 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 | |
| Bilgisayar Destekli Sunum |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| 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 | Workload |
| Course Hours | 16 | 48 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 50 | |