GASTRONOMY AND CULINARY ARTS PROGRAM INFORMATION Aim of the Program

200 Pages·2017·4.47 MB·English

GASTRONOMY AND CULINARY ARTS
PROGRAM INFORMATION

Aim of the Program:
The Department of Gastronomy and Culinary Arts was founded with the aim of
supporting all of its students in realising their ambitions in the culinary field within a
diverse and fully inclusive educational faculty. We are dedicated to the advancement and
preservation of the rich Turkish culinary heritage in an academic field and to the
promotion of this culture throughout the world. Our ambition is to maximise our
student's potential for learning and to develop their culinary skills. The gastronomy
department is committed to widening the student’s knowledge, experience and providing
a basis for lifelong learning. The department is the first four year culinary arts program
established in a Fine Arts Faculty in Turkey. The program is designed to enable students
to learn and practice the entire food production cycle, from the choice of raw materials to
the processes that influence the final product's sensory profile and quality.

Goals:
The students will be able to develop a sound foundation of knowledge that they will be
able to apply with culture, skills and ideas that are essential for producing, distributing
and selling food in an innovative manner. Our graduates will play a crucial role in leading
this sector by elevating the quality of production and guiding the market with their
managerial skills. The teaching language is English. The program offers a wide range of
courses on food, nutrition, food science, food and beverage management, control,
marketing, food and culinary history, restaurant management, oenology, world culinary
cultures, food styling, food photography and history of arts. Classical and modern
culinary techniques as well as Turkish, French and Mediterranean cuisines are also
included within our curriculum.

COURSE'S CONTRIBUTION TO PROGRAM
1. Students study food in the context of food history, geography, culture and
nutritional sciences.
2. Students approach food and cooking as an art process and they are competent in
the topics of design and visual presentation of food.
3. Students have comprehensive information about food related concepts,
techniques, and new product information. They have the ability to conduct
research and develop ideas on these issues.
4. Students have knowledge about the basic principles of nutrition and food science,
and they apply their knowledge in the field of gastronomy.
5. Students know and apply the international standards of food hygiene and safety.
6. Students know all the processes related to the production of food and beverage,
from the production stage to the stage of presentation. They can understand food
production systems and the new approaches in this field. They have an in-depth
understanding of the subject and they can identify and solve problems that may
arise at this stage. They can design the physical environment, and have an
understanding of the materials and technologies related to the field of
gastronomy. They can take part in development of innovations in this context.
7. Students gain knowledge about national and international cuisines. In this
context, they know basic cooking techniques,they implement and develop them.
8. They know the historical, geographical and cultural background of alcoholic and
non-alcoholic beverages and they know the various stages of production. They
can use this information in menu planning, food production, etc.
9. Students can develop a new food product, standardize it and execute the
registration process in a scientific context.
10. Students know the the national and international regulations, professional
standards and professional ethics around food and they apply them.
11. Students know the basic concepts, theories and principles of business, economics
and marketing, and they can apply them. In accordance with the principles of
menu planning, they can undertake food and beverage cost analysis, cost control
and pricing, and develops a variety of menus. They can effectively manage the
operations of food related businesses by applying management theory and human
relations practices.
12. They can engage in independent studies and team work. They can communicate
effectively through verbal and written communication, and they develop good
presentation skills.
13. Students understand the effects of food on human health and society, and in this
context they follow the press and media organizations and contribute to them.
14. Students understand and manage food-related events.
15. They understand the concepts of world food trade, globalization, patterns of
production and consumption and the importance of the food policies for the
country's economy.
16. Students know how to bake and prepare cakes and other pastries, breads, sponge
and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold
desserts, ice creams and sorbets, sugar works, decorations, decoration and
presentation. They are competent in making chocolate products.
17. Students have theoretical and practical knowledge about the production
techniques of vegetables and fresh herbs used in kitchen practices and food
production.

Teaching & Learning Methods
Teaching and learning methods and strategies are chosen to improve the student’s skills such
as self learning, life-long learning, observation, teaching others, presentation, critical thinking,
teamworking and IT.
Also, to achieve a better learning with students having different learning styles, the program is
supported by convenient methodologies given below*:
Teaching and
Major Learning Activities Tools
Learning Methods
Classware,
multimedia, data
Lecture Listening and interpretation
projector, computer,
overhead projector
Classware,
Listening and interpretation,
Lecture with multimedia, data
Observation/manipulation situations, critical
Discussion projector, computer,
thinking, question posing
overhead projector
Tutorial / Structured
Specific predetermined skill
Exercise
Classware, specific
Role Play Specific predetermined skill
hardware
Problem Solving Specific predetermined skill
Case Study Specific predetermined skill
Observation/manipulation situations, critical
Brainstorming thinking, question posing, creative
teamwork
Classware,
Listening and interpretation,
Small Group Multimedia, data
Observation/manipulation situations, critical
Discussion projector, computer,
thinking, question posing
overhead projector
Tools that allow
observation
Demonstration Observation/manipulation situations
followed by virtual
application
Tools that allow
Observation/manipulation situations, IT observation
Simulation
Skills followed by virtual
application
Seminars Research skills, writing, reading, IT Skills, Classware,
Listening and interpretation, multimedia, data
Observation/manipulation situations, projector, computer,
organizational skills overhead projector,
specific hardware
Web directories,
Research skills, writing, reading, IT Skills, database, e-mail,
Group work critical thinking, question posing, online discussion,
organizational skills, teamwork web-based
discussion forums
Observation/manipulation situations,
Fieldwork
Research skills, writing, reading
Observation/manipulation situations, IT
Laboratory Specific hardware
Skills, organizational skills, teamwork
Web directories,
Homework Research skills, writing, reading, IT Skills
database, e-mail
Research skills, manipulation situations,
Recitation question posing, interpretation,
presentation
Worksheets/Surveys Research skills, writing, reading
Classware,
multimedia, data
Listening and interpretation,
Panel of Experts projector, computer,
Observation/manipulation situations
overhead projector,
specific hardware
Classware,
multimedia, data
Listening and interpretation,
Guest Speaker projector, computer,
Observation/manipulation situations
overhead projector,
specific hardware
Observation/manipulation situations, critical
Student Club thinking, question posing, creative team

Activities / Projects work, Research skills, organizational skills,
writing, reading, specific predetermined skill

(*) Depending on the course specifications, one or more teaching and learning methods might
be implemented
Course Pç Pç Pç Pç Pç Pç Pç Pç Pç Pç1 Pç1 Pç1 Pç1 Pç1 Pç1 Pç1 Pç1
1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7
Basic

Design 1
Introduction
2 5
to Nutrition
Turkish

Language 1
Turkish

Language 2
Culınary
3
Calculations
Academic
1 3
English 1
Academic
1 3
English 2
Food
Hygiene
5 5 5
and
Sanitation
Introduction
to Culinary 2 2 2 1 2
Arts
Agricultural
2 3 3 5
Production
Introduction
to Food 5 5 5 2 3 3 2
Science
Foods and
Their
4 5 4 4 3 4 4 3
Specificatio
ns
Humanities
F&B
Manageme 2 2 3 3
nt
Kitchen
5 3 3 2
Practice-1
Kitchen
2 5 5 3
Practice-2
Kitchen
3 5 5 3
Practice-3
Kitchen

Practice-4
Food
5 2 3 2
History
Introduction
to 1 2 2 2 2
Beverages
History of
Cooking
5 2 3 2
and
Gastronomy
Summer
4 4
Practice-I
Summer
4 4
Practice 2
Turkish
Locall 3 5 5 4 2
Cuisines
Atatürk's

Reforms 1
Atatürk's

Reforms 2
F&B
Marketing 3 4 4
and Sales
Turkish
3 5 5 3 2
Cuisine
F&B Cost
3 3 2 5 5
Control
Food
4 5 3 5
Systems
World 5 2 2 5 4
Cuisines
Graduation
3 2 5 4 5 5 3 5
Project
Food
Politics and 3 5 5 3
Regulations
Restaurant
Manageme 3 3 3 4 4
nt
Food
Events and
5 5
Communica
tions
Reading
and Writing 5
Food
Food
Product
Formulation
2 5 5 4 4 5 5 2 4 3
and
Sensory
Evaluation
F&B
manageme 2 4 4
nt in hotels
Oenology 3 4
Advanced
4 5 5 5
Patisserie
Food
Beliefs &
5 2 4 5 3 1
Rituals in
Anatolia
Art of
Chocolate 5 5 5

Culinary
5 3 3 3 3 4 2 1 4 2
Trends
Food in
5
Media
Art of Food
Styling and
5 4
Photograph
y
Turkısh
Culınary
Techniques
Introduction

to Marketing
Culınary

Herbs
Menu
Planing and
Design

Degree:

This section consists of 283 ECTS credits of higher education in the field of Gastronomy
and Culinary Arts and is a first-cycle degree system.
Successful completion of the program meets the necessary qualifications of a Bachelor's
degree in the field of Gastronomy and Culinary Arts.

Admission Requirements:

Gastronomy and Culinary Arts Department accepts students with Central Placement
System.
Employment Opportunities for Graduates and Upper Level Transition:

Alumni of the Gastronomy and Culinary Arts Department usually work in national and
international cuisines, the food and beverage departments of five-star hotels and
restaurants, production development departments in the food and beverage sector,
airline catering services and in visual and printed media organizations.

Graduation Requirements:

To achieve the degree (complete the program), at the end of each semester the students
must take final course exams during a two week period. In addition, two summer
internships, each consisting of 60 workdays of hands on training, must be completed
successfully.

COURSE CATEGORIES ECTS
Supplementary Courses
Basic Design-1 * 6
Acedemic English 1 * 4
Acedemic English 2 * 4
Culinary Calculations * 7
Introduction to Marketing * 6
Total 27
Basic Occupational Courses
Introduction to nutrition * 7
Agrıcultural Production 7
F&B Cost Control * 5
F&B Managment 7
F&B Marketing and Sales * 6
History of Cooking and Gastronomy * 7
Food History * 7
Food Hygiene and Sanitation * 7
Food Politics & Regulations * 5
Food Systems * 5
Foods and Their Specifications * 7
Introduction to Beverages * 6
Introduction to Culinary Arts * 8
Introduction to Food Science * 7
Kitchen Practice-1 * 8
Kitchen Practice-2 * 8
Kitchen Practice-3 * 8
Kitchen Practice-4 8
Turkish Cuisine * 8
Turkish Local Cuisines * 8
Turkish Cuinary Technigues 8
Total 147
Expertise/Field Courses
World Cuisines * 7
Graduation Project * 7
Elective 1: Restaurant Management * 6
Elective 2: Food Events and Communications * 6
Elective 4: Reading and Writing Food * 6
Elective 6: Food Product Formulation and Sensory 6
Evaluation *
Elective 7: F&B management in hotels * 6
Elective 8: Oenology * 6
Elective 9: Advanced Patisserie * 6
Elective 10: Food Beliefs & Rituals in Anatolia * 6
Elective 12: Art of Chocolate * 6
Elective 13: Culinary Trends * 6
Elective 14: Food in Media * 6
Elective 15: Art of Food Styling and Photography * 6
Elective 16: Menu Planning & Design * 6
Elective 17: Culinary Herbs 6
Total 98
Courses on Communication and Management Skills
Turkish Language-1 2
Turkish Language-2 2
Humanities 3
Atatürk's Reforms-1 2
Atatürk's Reforms-2 2
Total 11
ECTS Credits of all the Courses 283

Head of Department
Assoc. Prof. Dr. Sibel Özilgen
[email protected]
COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Agrıcultural Production CULA102 Spring 3+0 3 7

Prerequisites -

Language of

Instruction
Course Level Bachelor's Degree (First Cycle Programmes)
Course Type Compulsory
Course Coordinator
Instructors
Assistants
This course aims to increase the knowledge of students in basic
Goals
principles of agricultural production.
Ecological factors related to agricultural production, organic griculture,
Content conventional agriculture, vegetable garden design and applications,
definitions and applications of vegetables and herbs.

Program
Teaching Assessment
Learning Outcomes Learning
Methods Methods
Outcomes
17
Understand the characteristics of soil 1,2,3 A,C
17
The importance of temperature and irrigation 1,2,3 A,C
Know the differences between organic and chemical 1,6,17
1,2,3 A,C
agriculture
12,17
Design and plan a vegetable garden 1,2,3 A,C
Prepare the soil of vegetable garden before seed 12,17
1,2,3,4 A,B,C
sowing
17
Identify and name different herbs and vegetables 1,2,3,4 A,B,C

Teaching
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Methods:
Assessment
A: Testing, B: Homework, C: Presentation
Methods:
COURSE CONTENT
Week Topics Study Materials
Introduction to Agricultural Production
1
Ecologic factors for choosing a site for vegetable garden
2
Soil Structure
3
Fertilizer and irrigation of vegetable
4
Designing and planning a vegetable garden
5
Organic Gardening
6
7 Midterm
Soil and land preparation
8
Seed sowing and garden practice
9
Technical Trip
10
Garden Practice
11
12 Growing herbs in the garden with practice
Term Project
13
Term Project
14

RECOMMENDED SOURCES
Textbook
1. The Midwest Fruit and Vegetable Book , James A. Fizzell.
United Stades Of America:Cool Spring Press , 2001
2. Sebzecilik , Ziya Kütevin, Dr. Tamer Türkeş. İnkılap Kitabevi
Additional Resources Yayın , 1994
3. Herbs, JekkA Mcvicar. London:Dorling Kindersley Limited,
2004
4. The Fruits & Vegetable Gardener. Richard Bird, London, 2007

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