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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS105 |
| Name | Introduction to Gastronomy |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Sema Nur TECİMEN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to provide students with an understanding of the definition of gastronomy and its relationship with other disciplines, and to teach the journey of societies' eating and drinking habits from ancient times to the present day.
Course Content
Information will be provided on the fundamental concepts of gastronomy, the history of gastronomy, the interdisciplinary relationships of gastronomy, the evolution of food from ancient times to the present, and the classification of world cuisines.
Course Precondition
This course has no prerequisites.
Resources
7)Akdeniz'in Lezzeti: Bir Mutfağın Tarihi – Massimo Montanari 2)Çiğ ve Pişmiş (Mitologica I) – Claude Lévi-Strauss 3)Yemek, Mutfak, Sınıf: Karşılaştırmalı Sosyoloji Üzerine Bir İnceleme – Jack Goody 4)Avrupa'da Yemeğin Tarihi (Açlık ve Bolluk) – Massimo Montanari 5)Yemek ve Kültür: Bir Antropoloji Okuması – Carole Counihan & Penny Van Esterik 6)Slow Food Devrimi: Yeni Bir Lezzet ve Yaşam Kültürü – Carlo Petrini 7)Akdeniz'in Lezzeti: Bir Mutfağın Tarihi – Massimo Montanari 8)Bereketi Bol Anadolu: Türkiye'nin Mutfak Tarihi – Priscilla Mary Işın 9)Antik Çağ'da Beslenme – İnci Delemen Osmanlı Mutfak İmparatorluğu – Marianna YerasimosÇiğ ve Pişmiş (Mitologica I) – Claude Lévi-Strauss Yemek, Mutfak, Sınıf: Karşılaştırmalı Sosyoloji Üzerine Bir İnceleme – Jack Goody Avrupa'da Yemeğin Tarihi (Açlık ve Bolluk) – Massimo Montanari Yemek ve Kültür: Bir Antropoloji Okuması – Carole Counihan & Penny Van Esterik Slow Food Devrimi: Yeni Bir Lezzet ve Yaşam Kültürü – Carlo Petrini Akdeniz'in Lezzeti: Bir Mutfağın Tarihi – Massimo Montanari Bereketi Bol Anadolu: Türkiye'nin Mutfak Tarihi – Priscilla Mary Işın Antik Çağ'da Beslenme – İnci Delemen Osmanlı Mutfak İmparatorluğu – Marianna Yerasimos
Notes
Bereketi Bol Anadolu: Türkiye'nin Mutfak Tarihi – Priscilla Mary IşınAntik Çağ'da Beslenme – İnci Delemen
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Define and explain the concept of gastronomy. |
| LO02 | Discuss the relationship between gastronomy and other scientific disciplines. |
| LO03 | Explain the development and transformation of gastronomy from ancient times to the present. |
| LO04 | Explain kitchen hierarchy and organization. |
| LO05 | Interpret the future of the food and beverage industry, considering the dynamics of the gastronomy and culinary arts field. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 5 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 5 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | 4 |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the course: objectives, scope, structure, grading system, and semester schedule | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 2 | Definition, scope, and historical development of the concept of gastronomy | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 3 | The relationship between gastronomy and other disciplines | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 4 | History of gastronomy | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 5 | The evolution of culinary cultures and nutritional anthropology | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 6 | The physiology of taste and flavor perception | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 7 | Introduction to the professional kitchen and fundamental principles | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | World cuisines (European, Asian and Far Eastern, American, Middle Eastern and North African cuisines) | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Classical French cuisine, its fundamental techniques, and its relationship with world gastronomy | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 11 | The historical development of Turkish culinary culture from Central Asia to Anatolia, interactions between palace and folk cuisines, and the regional culinary wealth of Anatolia | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 12 | Molecular gastronomy and modernist culinary approaches | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 13 | Rating systems such as the Michelin Guide, The World's 50 Best, and Gault & Millau, and gastronomy criticism | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 14 | Career planning in the field of Gastronomy and Culinary Arts | Course notes and subject-related articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 15 | End of semester general review and submission of assignments | Course notes and subject-related articles | Ölçme Yöntemleri: Ödev |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 20 | 20 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 2 | 2 |
| Final Exam | 1 | 2 | 2 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||