Introduction To Gastronmy and Culinary Art
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Introduction To Gastronmy and Culinary Art | GMS101 | Compulsory | Bachelor's degree | 1 | Fall | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Defines terms related to gastronomy and gastronomy.
2) Classifies basic kitchen equipment and tools.
3) Learns the kitchen structure and kitchen organization.
4) Gains basic knowledge about nutritional flows.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | High | Middle | High | Middle | Middle | Low | Middle | Middle | Middle | |
| 2 | Middle | No relation | Middle | Middle | No relation | No relation | Middle | No relation | No relation | No relation | |
| 3 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | Middle | High | Middle | |
| 4 | Middle | No relation | No relation | No relation | Middle | No relation | No relation | High | Middle | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes the definition, basic concepts, history, kitchen equipment and appliances, kitchen flows, kitchen hygiene and workflow information in gastronomy.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required