New Trends In Gastronomy
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| New Trends In Gastronomy | GDR107 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Prof. Dr. Emrah ÖZKUL
Learning Outcomes of the Course Unit
1) Has knowledge about nutrition principles and food science and is applied in the field. Recognize new food items entering kitchens.
2) Knows the new trends in gastronomy.
3) Has knowledge about the development of gastronomy.
4) Estimates about the development of the gastronomy.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | High | Middle | High | Middle | Middle | High | High | High | |
| 2 | High | High | High | Middle | High | High | High | High | |
| 3 | Middle | High | High | High | High | Middle | High | High | |
| 4 | High | High | Middle | Middle | High | Middle | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Analysis, evaluation, interpretation and discussion of new trends that are important for the development of gastronomy in the world.
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