BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| GASTRONOMY AND CULINARY ARTS | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| CUL1103 | Introduction to Gastronomy and Culinary Arts | Fall | 3 | 0 | 3 | 6 |
Basic information
| Language of instruction: | English |
| Type of course: | Must Course |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
| Course Objectives: | The aim of this course is to teach students concepts such as the use of tools for professional kitchens, basic cooking methods, kitchen terminology, storage and preservation, hygiene, and cleaning. At the same time, information about the concept and history of gastronomy is shared with students throughout the course. Upon successful completion of this course, students will have information about professionalism in the profession and have basic knowledge about the history of gastronomy. By learning professional culinary culture and tools, he/she has a command of the basic and current issues of gastronomy. |
Learning Outcomes
|
The students who have succeeded in this course; Students who complete this course successfully will be learned; 1. Participants will be getting fundamental knowledge for gastronomy 2. Students will be examined important historical character for history of gastronomy 3. Students will be able to ready to discuss kitchen technics. 4. The coordinated class participation will endorse job discipline and will pay off to the students at their future careers |
Course Content
| This course covers the basic concepts of gastronomy, as well as the definition of professional ethics. It will help to take the first step into the sector by addressing issues such as the general introduction of the food and beverage industry, the introduction of basic kitchen equipment and raw materials, the duties of kitchen staff, basic cooking techniques, menu, tools, and basic techniques. It should not be forgotten that it will depend on the course work. |
Weekly Detailed Course Contents
| Week | Subject | Related Preparation |
Sources
| Course Notes / Textbooks: | 1. Professional Chef, Culinary Institute of America 2. Baking and Pastry, Culinary Institute of America 3. Ders içerikleri doğrultusunda hazırlanmış notlar ve paylaşılacak internet kaynakları |
| References: | 1. Professional Chef, Culinary Institute of America 2. Baking and Pastry, Culinary Institute of America 3. Ders içerikleri doğrultusunda hazırlanmış notlar ve paylaşılacak internet kaynakları |
Evaluation System
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
ECTS / Workload Table
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Project | 2 | 50 | 100 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 146 | ||
Contribution of Learning Outcomes to Programme Outcomes
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | 4 |
| 2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | 5 |
| 3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | 4 |
| 4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | 3 |
| 5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | 3 |
| 6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project | 4 |