Technological Innovations and Trends In Gastronomy
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Technological Innovations and Trends In Gastronomy | GMY113 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Prof. Dr. Selda UCA
Learning Outcomes of the Course Unit
1) Knows the technological developments in gastronomy and related fields.
2) Makes connections and analyzes between gastronomy and technological innovations.
3) Provides ideas about the future of gastronomy and new trends.
4) Gains knowledge about new products and trends in the field of gastronomy.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes transferring the necessary theoretical information in order to determine the technological developments, innovations and trends that are effective in the field of gastronomy.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required