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 to Nutrition 5 Turkish

Language 1 Turkish

Language 2 Culınary 3 Calculations Academic 1 English 1 3 Academic 1 English 2 3 Food Hygiene 5 5 5 and Sanitation Introduction to Culinary 2 2 2 1 2 Arts Agricultural 2 Production 3 3 5 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

Practice-1 5 3 3 2 Kitchen

Practice-2 2 5 5 3 Kitchen

Practice-3 3 5 5 3 Kitchen

Practice-4 Food 5 2 3 2 History Introduction to 1 2 2 2 2 Beverages History of Cooking 5 and 2 3 2 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 and 5 5 4 4 5 5 2 4 3 Sensory Evaluation F&B manageme 2 4 4 nt in hotels Oenology 3 4 Advanced

Patisserie 4 5 5 5 Food Beliefs & 5 2 4 5 3 1 Rituals in Anatolia Art of Chocolate 5 5 5

Culinary 5 Trends 3 3 3 3 4 2 1 4 2 Food in

Media 5 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

1 Introduction to Agricultural Production

2 Ecologic factors for choosing a site for vegetable garden

3 Soil Structure

4 Fertilizer and irrigation of vegetable

5 Designing and planning a vegetable garden

6 Organic Gardening

7 Midterm

8 Soil and land preparation

9 Seed sowing and garden practice

10 Technical Trip

11 Garden Practice

12 Growing herbs in the garden with practice

13 Term Project

14 Term Project

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

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 25

Assignment 1 25

Total 50

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. x

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of 4 gastronomy.

5 Students know and apply the international standards of food hygiene and safety.

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 6 x can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute 9 the registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and 11 beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, x and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the 17 production techniques of vegetables and fresh herbs used in kitchen x practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours) 14 3 42 Hours for off-the-classroom study (Pre-study, practice)

1 15 15 Mid-terms

1 10 10 Ödev

1 18 18 Final examination

127 Total Work Load

4,23 Total Work Load / 30 (hours)

4 ECTS Credit of the Course

COURSE INFORMATION

Course Title Code Semester L+P Hour Credits ECTS Culinary Calculations 103 1 3 + 0 3 7

Prerequisites None

Language of English Instruction

Course Level Bachelor's Degree

Course Type Compulsory

Course Coordinator -

Instructors Staff

Assistants - The aim of this course is to develop a positive attitude toward the use of money, and to work cooperatively in a group. Applying basic mathematics in real life cases will help to develop analytical thinking in Goals students prefessional career as well.

Percents, Introduction to Algebraic Expessions, Linear Systems and Matrices, Using Matrices to solve System of Linear Equations, Matrix Content Algebra, Determinants and Cramer’s Rule, Properties of Determinants, Business Problems, Systems of Linear Inequalities and Linear Programming.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcome 1) Evaluation of percentage notation with using 11 1,2 A incerase-decrease, sales tax, and discount. 2) Evaluation of basic mathematical expressions 11 using Algebra, such as inequalities, graphs, 1,2 A functions, etc. 3) Understanding Systems of Linear Equations 11 1,2 A with real case problems. 4) Using Matrix Method, Determinants and 11 Crame’s Rule to solve a system of linear 1,2 A equations, with real case problems. 5) Solving basic business problems using Total 11 1,2 A Cost, Total Revenue and Profit. 6) Maximizing Profit with usig fundamental 11 1,2 A principle of Linear Programming.

Teaching 1: Lecture, 2: Problem Solving Methods: Assessment A: Written examination Methods:

COURSE CONTENT

Week Topics Study Materials

Calculus; Larson, Percents; Notations, Increase or Decrease, Sales Tax, Discount. Hostetler, 1 Edwards (Fifth Edition) Calculus; Larson, Introduction to Algebraic Expressions Hostetler, 2 Edwards (Fifth Edition) Calculus; Larson, Linear Systems and Matrices Hostetler, 3 Edwards (Fifth Edition) Calculus; Larson, Using Matrices to Solve System of Linear Equations Hostetler, 4 Edwards (Fifth Edition) Calculus; Larson, Matrix Algebra Hostetler, 5 Edwards (Fifth Edition) Calculus; Larson, Determinants and Cramer’s Rule Hostetler, 6 Edwards (Fifth Edition) Calculus; Larson, Properties of Determinants Hostetler, 7 Edwards (Fifth Edition) Calculus; Larson, Business Problems Hostetler, 8 Edwards (Fifth Edition) Calculus; Larson, Systems of Linear Inequalities and Linear Programming Hostetler, 9 Edwards (Fifth Edition)

10

RECOMMENDED SOURCES

Textbook Calculus; Larson, Hostetler, Edwards (Fifth Edition)

Additional Resources

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Midterm 1 30

Final 1 60

Assignments 10

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 60 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 40 GRADE

Total 100

COURSE CATEGORY Core Courses

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and 4 food science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene 5 and safety. Students know all the processes related to the production of food and 6 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 has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and

develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute 9 the registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they

apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. 3

They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication,

and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and

contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works,

decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and

food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Duration Total Activities Quantity (Hour) Workload (Hour)

Course Duration (14x Total course hours) 14 8 112

Hours for off-the-classroom study (Pre-study, practice) 14 1 14

Mid-terms (Including self study) 1 17 17

Quizzes

Assignments

Final examination (Including self study) 1 23 23

Total Work Load 166

Total Work Load / 25 (h) 6.64

ECTS Credit of the Course 8

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

INTRODUCTION TO NUTRITION CULA 111 FALL 3+0 3 7

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsory

Course Coordinator

Instructors Staff

Assistants

This is a survey course encompassing the general scientific principles Goals of good nutrition. This course presents the fundemental scientific principles of human nutrition. Students will become familiar with food sources, Content recommended daily intake levels, and potential major public health problems for each macro and micro-nutrient. Food groups will be reviewed according to their nutrients and functions.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Students are able to describe the components of a 1,4 A, B, C 1,2,3 healthy diet They understand the major nutrition problems that 1,4 A, B, C 1,2,3 affect individuals and populations They understand the scientific basis for nutritional 1,4 A, B, C 1,2,3 reccomendadtions

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

1 Introduction to nutrition, basis of a healthy diet, digestion

2 Carbohydrates, lipids, proteins

3 Carbohydrates, lipids, proteins cont.

Energy metabolism, energy balance/weight management, nutrition 4 for sports and fitness

5 Mid-Term Exam

6 Fat soluble vitamins, water soluble vitamins

7 Major minerals, trace minerals, water, alcohol

8 Diet, health, and disease

Commodities and their nutritional functions; meat, poultry and 9 legumes

10 Milk products, eggs, fruits and vegetables, fats, oils and sugars

11 Milk products, eggs, fruits and vegetables, fats, oils and sugars cont.

12 Writing healthy menues and calculations of their nutritional values

Writing healthy menues and calculations of their nutritional values 13 cont.

14 Understanding diets for some diseases

RECOMMENDED SOURCES

Karen E. Drummond and Lisa M. Brefere. 2009. Nutrition for Textbook Foodservice and Culinary Professionals. John Wiley & Sons. New Jersey.

Additional Resources

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30% Quizzes 1 10%

Assignment 1 20%

Total 60

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60% GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. x

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy. x

Students know and apply the international standards of food hygiene and 5 safety. 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 6 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 has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and

develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they

apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus.

They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 3 42 hours) 14 4 56 Hours for off-the-classroom study (Pre-study, practice)

1 15 15 Mid-terms

2 6 12 Quiz

1 10 10 Assignment

1 20 20 Final examination

155 Total Work Load

5,16 Total Work Load / 30 (hours)

5 ECTS Credit of the Course

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Introduction to Food Science Cula 114 2 3+0 3 7

Prerequisites -

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Required

Course Coordinator

Instructors

Assistants

To understand the physical and chemical properties of food Goals commodities The basic chemical properties of food s and the impacts of these Content properties on the quality, safety and nutritional value of food products during preparation, processing and storage

Program Learning Teaching Assessment Learning Outcomes Outcomes Methods Methods Understands the basic chemical and physical 1,4,9 1,2,3,4 A,B properties of foods Applies/relates fundamental chemical, physical and 1,4,3,9,13 1,2,3,4 A,B biological principles during the preparation of food Explains the impacts of food structure on the final 1,4,9 1,2,3,4 A,B product attributes Explainds the importance of storage conditions on the 5,13,17 1,2,3,4 A,B quality of food products Explains food-food interactions 1,4,9 1,2,3,4 A,B

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- What is food science? Why do we need to learn the 1 principles of food science? Water- Describe the water molecule. Explain how water functions as a medium for solubility . Identification of foods which contain high, Reading- related 2 medium and low water content. Difference between free and bound chapters water Importance of free and bound water in food preparation Reading- related 3 Carbohydrates- simple sugars chapters Reading- related 4 Carbohydrates- complex carbohydrates chapters Reading- related 5 Proteins- Basic structure of proteins and aminoacids chapters 6 Mid-term exam

Reading- related 7 Protein denaturation-ffects of heat, acids, enzymes, and salt chapters Reading- related 8 Emulsions, foamd and gels chapters Reading- related 9 Lipids- Fats and oils (saturated and unsaturated lipids) chapters Reading- related 10 Types of fats and oils in the food industry chapters 11 Mid-term

Reading- related 12 Food additives chapters Reading- related 13 Basic unit operations- cooking, drying, freezing chapters Reading- related 14 Sensory Evaluation chapters

RECOMMENDED SOURCES

1. Gaman P M, Sherrington K B, The science of food, 4. ed., Oxford, Textbook Butterworth-Heinemann, 1996

1. McGee H, On food and cooking : the science and lore of the kitchen, New York, Scribner, 2004 Additional Resources 2. Fellow P, Food processing technology : principles and practice, 3. ed., Cambridge, Woodhead, 2009

MATERIAL SHARING

Documents Powerpoint presentations of the class notes

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 3 70

Quizzes

Assignment 30

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 x nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, 3 x techniques, and new product information.They have the ability to conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 x science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 x safety. 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 6 solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They can

use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 x registration process in a scientific context. Students know the the national and international regulations, professional 10 standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to x them. 14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 x techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours) Hours for off-the-classroom study (Pre-study, practice) 14 6 84

Mid-terms 2 3 6

Ödev 15 3 45

Final examination 1 3 3

Total Work Load 180

Total Work Load / 30 (hours) 6

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS Food Hygiene and Sanitation Cula 131 1 3+0 3 7

Prerequisites -

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Required

Course Coordinator Doç.Dr. Sibel Özilgen

Instructors Doç. Dr. Sibel Özilgen

Assistants

The aim of the course is to provide the students knowledge of the causes of food borne diseases and other agents (physical and chemical), Goals and preventive measures applied to the staff, premises, and processing stages from farm to fork The food safety and hygiene priciples and the basics of food safety Content programs for food production units and their requirements

Program Learning Teaching Assessment Learning Outcomes Outcomes Methods Methods Understands potential physical, chemical and 5,10,13 1,2,3 A,B biological hazards in foods Knows the primary sources of hazards to foods- 5,10,13 1,2,3 A,B general information

Understands the types of microorganisms in foods- 5,10,13 1,2,3 A,B beneficial, spoilage, and pathogenic Understands how to apply the principles of food 5,10,13 hygiene and sanitation to the premises, staff, and raw 1,2,3 A,B materials Understands the basics of HACCP, FMEA, and ISO 5,10,13 1,2,3 A,B 22000

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- What is microbiology and why to learn food hygiene and sanitation in this department. What is food safety? Safe and unsafe 1 food

Classification of hazards in foods- physical, chemical, and biological Reading- related 2 hazards chapter Classification of microorganisms in foods- beneficial, spoilage, and Reading- related 3 pathogenic microorganisms chapter Reading- related 4 Requirements for microbial growth chapter Reading- related 5 Potential chemical and physical hazards in foods chapter 6 Mid-term

Reading- related 7 Basics of Turkish Food Codex chapter Reading- related 8 Receiving/growing safe food ingredients chapter Reading- related 9 Food hygiene and safety standards at the production areas chapter Reading- related 10 Food safety and hygiene requirements for the staff chapter 11 Mid-term

Reading- related 12 Principles of HACCP chapter Reading- related 13 Principles of FMEA chapter Reading- related 14 Principles of ISO 22000 chapter

RECOMMENDED SOURCES

1- Sprenger, R.A, Hygiene for Management, 2004, 11th Edition, Textbook Highfield.co.Uk.limited, UK 1- McSwane, D, Rue, NR, Linton, R, Williams, AG, Food Safety Fundamentals, 2004, Pearson, USA Additional Resources 2- Jay, J, Modern Food Microbiology, 1978, Van Nostrand Reinhold Company, USA 3- Related internet sites and videos

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 3 80

Quizzes

Assignment 20

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contributio No Program Learning Outcomes n 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, 3 techniques, and new product information.They have the ability to conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 x safety. 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 6 solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They can

use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to x them. 14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours) Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-terms 2 3 6

Ödev 15 3 45

Final examination 1 3 3

Total Work Load 152

Total Work Load / 30 (hours) 5,06

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

INTRODUCTION TO CULINARY ARTS CULA 142 SPRING 2+2 3 8

Prerequisites

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator

Instructors Staff

Assistants

Defining catering and food production systems. Learning the differences between , catering, and food production systems. Learning Goals personal and kitchen hygiene, learning the use of kitchen equipment and organization. Introduction to knives and cutting techniques. Introduction to catring and food production systems. Basic kitchen Content techniques, equipment use, cutting techniques and theoretical courses and complementary laboratory applications.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Recognizes and knows the differences between 6 1,2 A,C catering and food production systems. Knows the importance of personal hygiene and 5 applies it in the kitchen. Recognizes the kitchen 1,2,4 A,C equipment and implements the knowledge. Knows how to use knives and applies cutting 3 1,4 A,C techniques. Knows mis-en-place and knows how to prepare a 3 1,4 A,C station. Knows the basic cooking techniques and knows how 3,7 1,4 A,C to prepare stocks. 12 Gets involved in team work. 1,4 A,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

1 Orientation

2 Catering industry, business types, kitchen orientation

3 Hygiene, the brigade system, knives, mise en place, knife techniques

Professionalism, teamwork, mise en place, spices, introduction to 4 cutting techniques Mise en place, time management, writing recepies to laboratory 5 notebook, the introduction of fresh spices, mayonnaise making,

cutting techniques Mise en place, time management, recipes, laboratory notebook, 6 introduction to vegetables, making mashed potatoes Heat and food relationship, oils, cooking techniques, vegetable stock, 7 making clarified butter, cutting techniques

8 Cooking techniques, cooking eggs, Hollandaise Sauce

9 MID-TERM

Recipe reading and comprehension, cutting techniques, concasse 10 tomatoes, salsa sauce

11 Kitchen design, cutting techniques, fruit salad

Menu definition, chicken cutting techniques and making chicken 12 stock

13 Removing fish fillets, fish stock preparation, preparing vinegratte

14 Kitchen preparations, clarified butter, croutons, whisking egg whites

RECOMMENDED SOURCES

Practical professional cookery (H.L Cracknell and R.J Textbook Kaufmann) 3 Th edition (ISBN 1-86152-873-6) The Professional Chef (the culinary institute of America) Additional Resources 8 th edition (isbn 0-7645-5734-3)

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE Mid-terms 1 25%

Quizzes 1 10%

Laboratory work 20%

Attendance and participation 5%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60% GRADE

Total 100

COURSE CATEGORY Basic Vocational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 x research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 x safety. Students know all the processes related to the production of food and 6 x 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 has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop x

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They can

use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and x

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's

economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and

food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours) 14 3 42 Hours for off-the-classroom study (Pre-study, practice)

1 15 15 Mid-terms

1 10 10 Quiz

1 25 25 Final examination

134 Total Work Load

4,46 Total Work Load / 30 (hours)

4 ECTS Credit of the Course

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Foods and Their Specifications CULA203 3 3+0 3 7

Prerequisites -

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programs)

Course Type Required

Course Coordinator Doç.Dr. Sibel Özilgen

Instructors Doç.Dr. Sibel Özilgen

Assistants

1- To explain the basic properties of the food ingredients that are widely used in the food industry, and the effects of these properties on the sensorial attributes of the food products 2- To explain the effects of geographical conditions on the physical and Goals chemical properties of food ingredients 3- To explain the differences between the varieties of the same food ingredients (i.e. different types of wheat), and how to decide the proper variety during food production Major food commodities produced used in the food and catering industries to cover: types available, chemical composition and structure, geography, Content method of cultivation, production/manufacture, factors influencing quality, and uses of ingredients by the caterer, consumer and the food industry

Program Learning Teaching Assessment Learning Outcomes Outcomes Methods Methods 1. Able to understand the effects of 1 1,2,3 A,C geographical conditions on cultivars 2. Able to know the methods of cultivation and 5,6,15 1,2,3 A,B,C production, 3. Able to list the types and functional properties of the most common ingredients used in 4,9,10 1,2,3 A,B, C foods 4. explains the differences between the varieties of the same food ingredients (i.e. different types of wheat), and how to decide the proper 4,9,12 1,2,3 A,C variety during food production Able to choose product specific food ingredients

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

1 Introduction

Reading- related 2 Wheat and wheat products chapter Semolina and pasta:  Pasta production- factory-made and home-made Reading- related 3  Pasta in the kitchen- usage suggestions, types, shape specific chapter  Sauces

Oats, Rye, and Rice  Rice cultivation  Cultivars- short, medium and long  Starch content of different rice cultivars Reading- related 4  Cooking rice – determination of processing conditions for chapter different rice cultivras  Storage Maize: types and the uses in the food industry Storage of maize Reading- related 5 Beans- classification and properties chapter Fruits and vegetables  Common properties of fruits and vegetables 6  Varieties and uses of the most common fruits and vegetables

that are used in the food industry  Storage of fruits and vegetables 7 Mid-term

Classification of herbs and spices, their uses in the food industry and Reading- related 8 their optimum storage conditions chapter Milk and milk products  Composition of different grade raw milks Reading- related 9  Classification of creams chapter  Yogurt and kefir Reading- related 10 Cheese around the world- production and uses chapter Reading- related 11 Mid-term exam chapter Meat and meat products  Classification (white and red)  Effect of geographical conditions, age and activity of animals Reading- related 12 on the properties of meat chapter  Meat cuts and the cooking techniques  Marination  Storage Sugar  Sources- sugar cane and sugar beat Reading- related 13  Classification (brown sugar etc.) chapter  Production methods Chocolate Reading- related 14  effect of geographical conditions on cocoa production chapter  types of chocolate, production methods, their uses and stoge

RECOMMENDED SOURCES

1. Text Book: Booker, M., 2005, The Cook’s Bible of Ingredients. New Textbook Holland Publ., 2005

1. Peter, KV, 2001, Handbook of herbs and spices. Woodhead Publishing in Food science and Tech.CRC Press 2. Know your Ingredients. E-book. 2002, Culinary Education Center, Additional Resources VJJE Publishing 3. Video: Wisconsin Cheesecyclopedia. Food Service Edition

MATERIAL SHARING

Documents Peer reviewed articles

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 3 75%

Quizzes 5 5%

Assignment 1 20%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contributio No Program Learning Outcomes n 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 x nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 x science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 x safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They can

use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 x registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and x they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to them. 14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's x economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours) Hours for off-the-classroom study (Pre-study, practice) 14 5 70

Mid-terms 2 3 6

Ödev 6 10 60

Final examination 1 3 3

Total Work Load 181

Total Work Load / 30 (hours) 6.03

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

INTRODUCTION TO BEVERAGES CULA 204 SPRING 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator

Instructors

Assistants

Introduction to alcoholic and non-alcoholic beverages: history, customs and preparation methods of beverages. Service techniques of Goals beverages, foods that are served with various beverages. Sensory evaluation of beverages; kitchen beverages that are used in food preparation and Bar management Introduction to The Beverage family. Water & non alcoholic beverages. Tea. Coffee and other Hot Beverages. Social concerns in serving alcohol. Spirits & Liqueurs. Malts & Beers. Bartenders and Mixology. Content Service and Selling of beverages. Wine Fundamentals & Wines of the world. Purchasing, Issuing and Control

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Identify and discuss the three primary legal concerns with regard to alcohol service, and describe the nature and growth of third-party liability laws and the 10, 15 1,2 A,B,C effect of these laws on bar and beverage operators today. 1 Know the changing drinking patterns of the public. 1,3 A,B,C

Describe the major types of beverages 10 1, 2, 4 A,B,C establishments serve. Outline the process of alcoholic and non alcoholic 10, 11 beverage service Identify the rituals and procedures 1,3 A,B,C associated. Understand the basics of mixing cocktails and the importance of standard recipes and standard 3 1, 2, 4 A,B,C measurements. Know how establishments standardize brands, 12 1,2 A,B,C abbreviations, and recipes for drinks

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

1 Introduction & The Beverage Family

2 Water and Non Alcoholic Beverages

3 Tea

4 Coffee & other Hot Beverages

5 Social Concerns in Serving Alcohol (Quiz)

6 Malts and Beers

7 Spirits (Whisky)

8 Spirits (Brandy, Rum, Gin, Vodka)

9 Liqueurs and other Liquors (Quiz)

10 Bartenders/ Mixology/ Demo

11 Wine Fundamentals I

12 Wine Fundamentals II

13 Wines, Champagne/Port/Burgundy etc

14 Purchasing, Issuing & Control

RECOMMENDED SOURCES

Textbook Bar & Beverage Management by Koteschevar & Leske (AHLA

The World Atlas of Wine by Hugh Johnston

Bar Service by James H Coombs Additional Resources The Bar & Beverage Book by Katsaigria, Porter, Thomas.

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms

Quizzes 2 40%

Project 1 60% Attendance and participation

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50% GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences. x

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct 3 x research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the x

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour)

Course Duration 14 3 42

Hours for off-the-classroom study (Pre-study, practice) 14 5 56

Quizzes 2 3 6

Laboratory Work

Project 1 3 3 Final examination 1 3 3

Total Work Load 110

Total Work Load / 30 (h) 3,6

ECTS Credit of the Course 3

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Food History-1 CULA 205 1 3+0 3 7

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsory

Course Coordinator Asst. Prof. Dr.Arzu Durukan

Instructors Asst. Prof. Dr.Arzu Durukan Assistants

Learn about the evolution of food selection and preparation as Goals well as first cuisines in the world since prehistoric times to medieval era The processes of selection and transformation of foods, and also the manner in which they are consumed/ served in a Content domestic/commercial context from the prehistoric/ Neolithic times until late medieval age in Near East, Europe and Asia.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Understands the importance of food history in 1,15 1,2,3 A,B,C gastronomy Realizes that food is not only a necessity for 1,3,6,7 human being but it has a broad “cultural” 1,2,3 A,B,C meaning. Knows the processes of selection and 1,3,6,7,8,12 transformation of food since prehistoric and 1,2,3 A,B,C Neolithic times until the emergence of first civilizations in world history. Knows about the culinary cultures of the first 1,3,6,7,8,12 civilizations in Middle East ( Sumer, Egypt, and 1,2,3 A,B,C Hittites), Mediterranean (Ancient Greek & Rome) & Asia (Chinese & Indian). Recognizes the food cultures in Mediveal Islam 1,3,6,7,8,12 1,2,3 A,B,C & Byzantine worlds Learns about the origins of some basic food 1,3,6,7,8,15,12 items such as wheat, broad bean, rice, grape, 1,2,3 A,B,C olive, spices and distinguish their diffusion in the world

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

What is food history? The contribution of food history to 1 gastronomical studies. Tannahill, Food in History. p. 1-18 2 Food in the Prehistoric World

Neolithic Revolution, the beginnings of agriculture Tannahill. Food in 3 History, p. 19- 41

Tannahill, Food in First civilizations in Near East : Food in Sumer, in 4 History, p. 45- 59 Ancient Egypt

Uhri, A.“Anadolu’da Hititler ve Hitit 5 First civilizations in Near East : Jewish Cuisine & Hittites Mutfak Kültürü” p. 45- 55 Tannahill. Food in History, p. 105- 140. 6 Early Indian & Chinese Cuisines

7 1st Midterm Tannahill. Food in Classical Greek cuisine 8 History, p. 60- 70 History of wheat, rice & maize

Tannahill, Food in Imperial Roman cuisine 9 History, p. 72-91 History of wine, olive, coffee, tea and chocolate

Genç, Reşat. “XI. Yüzyilda Türk Mutfağı” Türk Mutfağı sempozyumu Bildirileri, p.57- 69. Turkish Cuisine in Central Asia & Anatolian Seljoukide Köymen. 10 Cuisine “Selçuklular

Zamanında Beslenme Sistemi” Türk Mutfağı Sempozyumu Bildirileri, p. 35-47

11 2nd Midterm Tannahill. Food in History, p.142- 151. Rodin, C. “Introduction” A new Medieval Arab Cuisine Book of Middle 12 History Of Spices Eastern Food, London: 1986, p. 24- 57

Kislinger, E.“ Christians of the East and Realities of the 13 Byzantine Cuisine Byzantine Diet” in A Culinary History Food, Columbia Univ. Press:1999

Tannahill. p. 155- 195.Laurioux, B. 14 Medieval European Cuisine “Medieval Cooking” in A Culinary History Food, p. 296- 301

RECOMMENDED SOURCES

Tannahill, Reay. Food in History, Crown Trade Paperbacks, New Textbook York 1989. Toussaint-Samat, Maguelonne. History of Food, Blackwell Pub. 1997.

Kislinger, Ewald. “ Christians of the East and Realities of the Byzantine Diet” in A Culinary History Food, ed. Flandrin, J. L. Montanari, M. Columbia Univ. Press:1999, p. 194- 207

Genç, Reşat. “XI. Yüzyilda Türk Mutfağı” Türk Mutfağı sempozyumu Bildirileri, p. p.57- 69. köymen.

M. A. “Selçuklular Zamanında Beslenme Sistemi” Türk Mutfağı Sempozyumu Bildirileri, p. 35-47. Rodin, Claudia. “Introduction” A new Book of Middle Eastern Food, London: Penguin books, 1986, p. 24- 57 Additional Resources Andrew Dalby. Tastes of Byzantium: The Cuisine of a Legendary Empire, [I.B. Tauris:New York] 2003. ( Translated in Turkish. Bizansın Damak Tadı, Kitapyayınevi)

Lilia Zaouali. Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture), University of California Press; 1 edition (September 14, 2009) Kitabü't - Tabih : Abbasi Bağdatından Yemekler Tatlılar Çeşniler, Çeviren : Nazlı Pişkin, 2009: Kitapyayınevi.

Bilgin, A. and Ö. Samancı, eds. 2008. Turkish Cuisine. Ankara: The Turkish Ministry of Culture and Tourism.

MATERIAL SHARING

DVD: Guns, Germs and Steel, Jared Diamond, National Geographic. Documents First cookbooks & recipes Assignments Presentation about the history of a food item or a beverage

Exams 2 midterms 1 final

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 2 60

Quizzes 10

Assignment 1 30

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. 5

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 3 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy. Students know and apply the international standards of food hygiene 5 and safety. 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 6 3 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 3 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 4 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, 4 and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the 2 country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 2 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and 2 food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 3 42 hours)

Hours for off-the-classroom study (Pre-study, readings,practice) 14 6 84

Mid-terms 2 3 6

Presentation 1 30 30

Final examination 1 3 3

Total Work Load 165

Total Work Load / 30 (hours) 5,5

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

History of Cooking and Gastronomy CULA 206 2 3+0 3 7

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsory

Course

Coordinator

Instructors

Assistants

The aim of this course is to understand the changes and Goals continuities that happenned in the history of cuisine and gastronomy since medieval era until present day.

Evolution of French and Turkish culinary cultures since medieval times to present day; the essential modifications that food Content production & consumption patterns have undergone since the Industrial revolution to today

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Have a general knowledge about the 1,3,6,7,8,12 historical evolution of French cuisine from 1,2,3 A,B,C medieval age to the 21st century. Comments about the diffusion of new food 1,3,6,7,8,12 items into the different cuisines of the 1,2,3 A,B,C world through history.

Recognizes the historical past of Turkish 1,3,6,7,8,12 cuisine and differentiate various cultural 1,2,3 A,B,C heritages in it.

Understands the impact of Industrial 1,6,7,8,15 revolution (19th century) in food production 1,2,3 A,B,C system in the world.

Understands the impact of scientific 1,3,6,7,8,12 revolution (discovery of vitamins, Green Revolution..) on cuisine and gastronomy in 1,2,3 A,B,C the 20th century.

Comments about the internationalization of 1,3,6,7,8,12,15 food products and cuisines in modern 1,2,3 A,B,C world.

Compares old historical menus with 1,3,6,7,8,12 contemporary ones. 1,2,3 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 Tannahill. p. 155- 195.Laurioux, B. 1 Medieval cuisine in Europe “Medieval Cooking” in A Culinary History Food, p. 296- 301 Tannahill, R. “The Discovery of Americas, the diffusion of new food Americas” Food in 2 items in the world History, p. 202-220

Flandrin, J.L. “The early Modern Period” Food a Culinary History, p. 350- 373

Lemps, A.H. “Colonial 3 Early Modern Period in Europe (1400-1800) Beverages and the Consumption of sugar” Food a Culinary History, p. 383- 393

Samancı, Ö. “Scappi’nin Mutfağında”, Yemek ve Kültür, Sayı 12. 4 Renaissance Cuisine in Italy Tümer,Ç. “Scappi'nin Yemek Sanatı », Yemek ve Kültür, Sayı 12. Yerasimos, M. 500 Years Classical Ottoman Palace Cuisine (15th-17th 5 of Ottoman Cuisine, Centuries) Boyut Publishing. Pinkard, S“ The French Kitchen in the 1650’”A Revolution in Taste, Cambridge 2009, p. 95- 122. 6 17th century French Cuisine Samancı, O . « Güneş Kralın Sofrasına Yolculuk: Vatel ve 17. Yüzyıl Fransız Mutfak Sanatı », Yemek ve Kültür, Sayı 15 7 Midterm-I Pitte, R. “The Rise of the Birth of restaurants 18th century, France Restaurant”, in A 8 Culinary History Food, p.

471-481. 19th century: the golden age of French gastronomy Ferguson, P. “A Cultural 9 Field in the Making: Gastronomy in 19th century France” The American Journal of Sociology, vol. 104. no.3. 1998, p. 597-641.

Flandrin, J.L. “The Industrial Revolution to Industrial Food” Food: A Culinary History, p. 435- The Industrial Revolution & the food supply 441 10 Revolution. Teutenberh, H. “ The Transformation of the

European Diet” Food: A Culinary History, p. 442- 456

Samancı, Ö. Flavours of 19th century Istanbul Cuisine, Ist. 2006. 11 Ottoman Culinary Culture in the 19th Century Samancı, Ö. “19. yüzyıl sonlarında İstanbul sokak lezzetleri », Yemek ve Kültür, sayı 21. 12 Midterm-II Tannahill, R. “The The Scientific Revolution (20th century) Scientific Revolution” Food in history. p. 332- 13 344

Gillespie, C. European New gastronomic trends in world (20th 21st Gastronomy into the 21st 14 centuries) Century, p. 60- 65. / 68- 70/ 83- 87

RECOMMENDED SOURCES

Textbook Tannahill, Reay. Food in History, New York, 1989

Laurioux, Bruno. “Medieval Cooking” in A Culinary History Food, p. 296- 301. Flandrin, J.L. “The early Modern Period” Food a Culinary Additional Resources History, pp. 350- 373 Lemps, Alain Huets de. “Colonial Beverages and the Consumption of sugar” Food a Culinary History, p. 383- 393 Yerasimos, M. 500 Years of Ottoman Cuisine, Boyut Publishing. Ö. Samancı. “Scappi’nin Mutfağında”, Yemek ve Kültür, Sayı 12.Ç. Tümer. “Scappi'nin Yemek Sanatı », Yemek ve Kültür, Sayı 12. Ö. Samancı . « Güneş Kralın Sofrasına Yolculuk: Vatel ve 17. Yüzyıl Fransız Mutfak Sanatı », Yemek ve Kültür, Sayı 15 Pitte, Robert. “The Rise of the Restaurant”, in A Culinary History Food, p. 471-481. Flandrin, Jean-Louis. “The Industrial Revolution to Industrial Food” Food: A Culinary History, pp. 435- 441 Teutenberh, Hans. Flandrin, J.L. “ The Transformation of the European Diet” Food: A Culinary History, pp. 442- 456 Samancı, Ö. Flavours of 19th century Istanbul Cuisine Gillespie, Cailein. European Gastronomy into the 21st Century, pp. 60- 65. / 68- 70/ 83- 87

MATERIAL SHARING

http://www.foodtimeline.org/; Vatel, DVD ( 17th century French Documents Cuisine) ; BBC food history documentaries; historical menus & cookbooks & recipes Assignments An academic food history book review

Exams 2 Midterms 1 Final

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 2 60

Participation 10

Assignment 30

Total 100 CONTRIBUTION OF FINAL EXAMINATION TO 40 OVERALL GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses *

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, 1 culture and nutritional sciences. 5

Students approache food and cooking as an art process and they are competent in the topics of design and visual presentation of 2 food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the 3 ability to conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of 4 gastronomy.

Students know and apply the international standards of food 5 hygiene and safety. 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 6 of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. 7 In this context, they know basic cooking techniques,they implement 2 and develop them. They know the historical, geographical and cultural background of 8 alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and 9 execute the registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make 11 food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written 3 communication, and they develop good presentation skills. Students understand the effects of food on human health and 13 society, and in this context they follow the press and media organizations and contribute to them. 14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production 15 and consumption. They knows the importance of the food policies 2 for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit 16 sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the 17 production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total 14 3 42 course hours) Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-terms 2 3 6

Project 1 30 30

Final examination 1 3 6

Total Work Load 140 Total Work Load / 30 (hours) 4,666

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

F&B Management CULA 211 FALL 3+0 3 7

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator Mehmet Tez

Instructors Mehmet Tez

Assistants

This course will give students a basic understanding of the Goals management process in food and beverage operations.. All aspects of food and beverage operations are covered, including Content organization, marketing, menus, costs and pricing, production, service and finances.

Learning Outcomes Program Teaching Assessment Learning Methods Methods Outcomes

Explain organization charts and the various 6, 8 organizational structures that can be found in food 1,3 A,B,C and beverage operations.

Explain the difference between commercial and 8 noncommercial food service operations and describe 1,3 A,B,C examples of each.

Explain marketing in terms of providing guest- pleasing service and discuss the elements and 10 1, 2, 3 A,B,C importance of feasibility studies, marketing research, and marketing plans.

Describe menu pricing styles, menu schedules, menu 11 1,3 A,B,C types, and the menu planning process. Determine standard food and beverage costs and describe the main subjective and objective pricing 10, 11 1, 2, 3 A,B,C methods. Identify the major functions and basic principles of 10 1,2,3 A,B,C food production.

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

1 Introduction to Food &Bev Management

2 The Restaurant Sector

3 Contract,Travel & Public Sector

4 Developing the Concept

5 The Menu (Quiz)

6 The Menu

7 F&B Operations Purchasing & Storage

8 F&B Operations Production & Service

9 F&B Operations Production & Service

10 Food &Beverage Control (Quiz)

11 Staffing Issues

12 F&B Marketing

13 Managing Quality (Quiz)

14 Trends & New Developments

RECOMMENDED SOURCES

Food & Beverage Management 5th Edition by Davis, Lockwood, Alcott Textbook & Pantelidis.

1. Jack Ninemeier Göre Yiyecek ve İçecek Yönetimi 3rd Edition Davis, Lockwood tarafından Yiyecek ve İçecek Yönetim 5th Edition 2. Menüler: Dr Anthony Betts Additional Resources 3. Douglas Smith Hotel & Restaurant Tasarımı 4. Öğün Deneyim Pazarlama. G. Campbell-Smith 5. Paul J. McVety, Susan D, Marshall, Bradley J. Ware 3rd Edition

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms

Quizzes 3 60%

Project 1 40%

Attendance and participation

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50% GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They x

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context.

10 Students know the the national and international regulations, professional x

standards and professional ethics around food and they apply them.

Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour)

Course Duration 14 3 42

Hours for off-the-classroom study (Pre-study, practice) 14 7 98

Quizzes 3 6 18

Laboratory Work

Project 1 12 12

Final examination 1 6 6

Total Work Load 176

Total Work Load / 30 (h) 5,9

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

KITCHEN PRACTICE 1 CULA 221 FALL 2+4 4 8

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsory

Course Coordinator

Instructors Staff

Assistants

The aim of this course is to learn the basics of the stocks and sauces to elaborate any derivated soups or sauces and learn Goals also how to prepare and cook vegetables, grains then cut and cook chicken, meat and fish.

Practice the basics of the stocks and sauces to elaborate any Content derivated soups or sauces.lecteres and laboratory

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Read and understand the recipe 5,7,12 1,2,3,4 A,B,C

Choose the correct ingredient ,correct tools and 5,7,12,16 1,2,3,4 A,B,C utensils according to the recipe, measure and use. Work according to the time allowed for phases of 5,7,12,16 1,2,3,4 A,B,C preparation cooking Copy all the necessary information in the laboratory 5,7,12,16 1,2,3,4 A,B,C book choose the correct cooking method according to the 5,7,12,16 cuts of meat, fish or chicken. 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:

Purpose Technıcal Recipes week

Introductıon Soaking ,steaming Taboule Brunoıse crêpes de Volaille à la sauce Mornay Pan frying ,(sauteing) crêpes à la Florentine Poaching /boiling french toast /cherry soup / vanilla ıce cream shallow frying ice -cream confection simmering/boiling lasagna Bolonese pan frying /bain-marie gnocchis Piemontese kniding/whipping Cannoli ve zabaglione deep frying /piping boiling roasting paélla steaming,stirfry fried rice brunoise/julienne rice pilav (créole) Riz à I'Impératrice (2006 ppc) creme caramel sautening,braising Carottes glacées boiling ,cutting petit chou braise salt degorging petits pois àla française vegetables wrapping cucumbers à la créme

polenta fruit salsa stirring,marinade warm goat cheese baking,bain-marie omelette lyonmaise broiling/ grilling indian curry lamb ,lassi creme brûlee grilling,stewing boeuf bourguignon boiling/braising braised oxtail dice cutting tournedos rossini marinade technic grilled rib eye steak barbeque (BBQ) chocolate mousse (1993 ppc) stock,frying sweet and sour chicken roasting,deep frying potroast chicken grand shallow frying chicken wings marinade chicken schnitzel ,potatoes salad boiling,stewing lamb shank stew (quince dry plume) searing,roasting agncau pommes bolange're rack of lamb carré d 'Agneau Persillé Oeufs a la Neige (1997 ppc) poaching,marinade filets de sole bonne femme deep frying fish and chips ,tartare sauce fish cutting technics bouillabaisse (DEMO) simmering Tartare seabass and salmon cold preparation(fish) Petit Pots de Créme au Chocolat (2000ppc) marinade,roasting roasted monkfish wrapped in bacon stewing,boiling moules marinieres ,pommes Frites Roux Buiding Bisque de Homard deep frying Fishersman's Stew braising /steaming coupe Jamaique (2079ppc) stewing,braising Osso bucco con risotto alla milanese steaming,boiling cassoulet duck /lamb baking,simmering cream of peas mont blanc (1992 ppc) boiling,steaming chili con carne sauteing,cutting couscous meal (marrakesh) grilling (merguez , meatballs,chicken, roasting lamb chop ) Poire Belle Helene (2093 ppc)

Boiling ,steaming cabbage chowder sauteing/stirring choucroute stewing tagliatelle con mayol

RECOMMENDED SOURCES The Professional Chef (the culinary institute of America) Textbook 8 th edition (isbn 0-7645-5734-3)

Additional

Resources

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 65%

Quizzes

Practice ,teamwork, attitude 20%

Assignment ,attendance 15%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 3 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance 11 with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, 3 and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 2 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 6 84 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-terms 1 6 6

Öde 1 28 28

Final examination 1 6 6

Total Work Load 180

Total Work Load / 30 (hours) 6

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Kitchen Practice-2 CULA 222 SPRING 2+4 4 8

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type COMPULSORY

Course Coordinator

Instructors

Assistants

The aim of the course is to use the basic techniques and methods to prepare basic dishes. Goals The course emphasizes preparation of correct mise-en place, time and recipe management

basic techniques and methods , time management,recipe Content application lecteres and laboratory

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Read and understand the recipe 3,5,7,12,16 1,2,3,4 A,B,C

Choose the correct ingredient ,correct tools and 3,5,7,12,16 1,2,3,4 A,B,C utensils according to the recipe, measure and use. Work according to the time allowed for phases of 3,5,7,12,16 1,2,3,4 A,B,C preparation cooking Copy all the necessary information in the laboratory 3,5,7,12,16 1,2,3,4 A,B,C book choose the correct cooking method according to the 3,5,7,12,16 ingredient 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

1 Boiling Cooking Methods

2 Boiling Cooking Methods Butchering (Demonstration of differents cut of meat from a 3 guest)

4 Grilling and Broiling

5 Shallow-frying, Pan frying, Deep frying

6 Shallow-frying, Pan frying, Deep frying

7 Steaming and Submersion cooking

8 Mid-term

9 Braising and Stewing

10 Baking

11 Baking Cold preparation after using of cooking techniques (salmon 12 bellevue/parisian lobster/cold rosbeef/salads/dressing) Cold preparation after using of cooking techniques (salmon 13 bellevue/parisian lobster/cold rosbeef/salads/dressing)

14 Project presentation

RECOMMENDED SOURCES

The Professional Chef (the culinary institute of America) 8 Textbook th edition (isbn 0-7645-5734-3)

Practical cookery (Victor Ceserani and Ronald Kinton) 7 th Additional Resources edition (isbn 0-340-53907-0)

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 65%

Quizzes

Practice ,teamwork, project 20%

Assignment ,attendance 15%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 4 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, 3 and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 2 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 6 84 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-terms 1 6 6

Ödev 1 28 28 Final examination 1 6 6

Total Work Load 180

Total Work Load / 30 (hours) 6

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Marketing Management BBA 261 Spring 3 + 0 3 6

Prerequisites -

Language of English Instruction Course Undergraduate Level Course Required Type Course

Coordinator Instructors

Assistants - This course examines the core marketing concepts from a strategic Goals perspective as well as applying these concepts to the organizations. The course considers tools and methods used to examine the marketing strategy from product, price, and place and promotion strategies as well as Content enabling students to integrate these topics with the previous introductory marketing course. Program Learning Teaching Learning Assessment Methods Outcomes Methods Outcomes 1) Explains anaysis of the marketing 1, 2, 91,2,3 A,B,C strategy decisions 2) Knows product / service / 1, 21,2,3 A,B,C branding strategies 3) Explains pricing and price 1, 21,2,3 A,B,C adjustment strategies 4) Knows Place and 1, 21,2,3 A,B,C promotions strategies

Teaching 1: Lecture, 2: Question-Answer, 3: Discussion Methods: Assessment A: Exam , B: Assignment, C: Student Presentations Methods:

COURSE CONTENT Study Week Topics Materials Related 1 Review of the introductory marketing concepts Chapters Related 2 Marketing Strategy Chapters Related 3 Product / service / branding strategies Chapters Related 4 New product development and product life cycle strategies Chapters Related 5 Pricing strategies and pricing approaches Chapters Related 6 Price adjustment strategies Chapters 7 Midterm Exam Related Chapters Related 8 Place strategies Chapters Related 9 Retailers / whoesalers / supply chain Chapters Related 10 Integrated marketing communications Chapters Related 11 Advertising / PR / Direct Selling Chapters Related 12 Social Media and New Communication Channels Chapters Related 13 Project Presentations Chapters Related 14 Project Presentations Chapters 15 Review 16 Final Exam

RECOMMENDED SOURCES Kotler P. & G.Armstrong (2013) Principles of Marketing Textbook Prentice-Hall International, Inc.

Additional Resources

MATERIAL SHARING

Documents Power point presentation related to all concepts discussed in the class. Preparing a marketing plan on a product or service that the student has Assignments innovatively proposed to introduce to the market.

Exams One midterm, one final exam

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE Mid-term 1 70 Assignments and Class Participation 2 10 Presentation 1 20 Total 100 CONTRIBUTION OF FINAL EXAMINATION TO 35 OVERALL GRADE CONTRIBUTION OF IN-TERM STUDIES TO 65 OVERALL GRADE Total 100

COURSE CATEGORY Expertise/Field Courses

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students should demonstrate their knowledge of the essential body of knowledge in business management (functions of management: 1 organization theory: policy and strategy: information, technology and x operations management; human capital management; accounting; finance; marketing; economics; and an integrated perspective). Students should demonstrate their ability to construct strategy, make organizational decisions and define the required processes to execute 2 x these decisions by utilizing the concept and knowledge in business management and by considering cultural and ethical values. Students should demonstrate the ability to understand the dynamics of global business environment; follow the changes and improvements 3 X and understanding the importance of flexibility and creativity in the changing global business world Students should demonstrate their comprehension of basic economics, law 4 and social sciences which shape the global business environment and their x ability to make decisions via these knowledge.

Students should demonstrate their ability to communicate effectively 5 X and work in harmony with members from different disciplines. Students should be able to effectively communicate in writing or orally in 6 global business environment. X

Students should be able to appreciate and recognize contributions of 7 individuals from diverse cultures, and should be able to effectively X communicate, positively contribute and work as a team member. Students should be able to use common information and communication 8 technologies employed in business management. x

Students should be able to define problems related with business processes, gather data, choose the required methods to analyze the data, 9 evaluate the results and identify the necessary practices and communicate x their ideas effectively.

Students should be able to demonstrate their ability to make contributions 10 in business team or project groups, take responsibility and take the X leadership role.

Students should demonstrate their understanding of business ethics and 11 social responsibility concepts and motivation to take active role in these x subjects.

Students should have required English proficiency to follow the 12 current events and improvements in their professional area and to x communicate their ideas in international business arena. Students should understand the importance of lifelong learning to 13 x maintain personal and professional development. Students should demonstrate that they have the discipline and 14 x responsibility to conduct and independent study, project, research.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total 16 3 48 course hours) Hours for off-the-classroom study (Pre-study, practice) 16 4 64 Mid-terms 2 4 8 Assignment 1 4 4 Presentation 1 5 5 Final Total Work Load 132 Total Work Load / 25 (h) 5,28 ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

F&B MARKETING & SALES CULA 302 SPRING 3+0 3 6

Prerequisites

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator

Instructors

Assistants

This a course designed for the advanced undergraduate student. The Goals primary goal of the course is to build professional confidence in the area of profitable food and beverage marketing and sales. This course takes a practical perspective in introducing students to the Content marketing of hotels, restaurants, and clubs.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Explain how marketing activities in the hospitality industry address the needs of many different types of 6 1 A,B,C buyers.

Describe channels of distribution within the 6,11 1, 2, 3 A,B,C hospitality industry. 10,11 Describe public relations. 1, 3 A,B,C Define “packaging,” and explain packaging benefits 11 1,3 A,B,C to consumers and hospitality firms. 11 Summarize the role of electronic marketing. 1, 2, 3 A,B,C

10,11 List the elements of a marketing plan. 1,2 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

The Marketing Concept 1

The Marketing Plan 2

Plan your Strategy Case Study 1 3

Improve your Wordpower Case Study 2 4

Getting the Message Case Study 3 5

Advertising Case Study 4 6

Sales Case Study 5 7

MID TERM EXAM Case Study 6 8

Food & Beverage Sales Case Study 7 9

Catered Events / Banquets Case Study 8 10

Promotions Case Study 9 11

THEME DINNER 25 April Case Study 10 12

Public Relations & Publicity Case Study 11 13

Paragon Action Plan 14

RECOMMENDED SOURCES

Food & Beverage Marketing & Sales (302) by Dr Anthony Betts Textbook Marketing for a Full House DeWitt Coffman, Hospitality for Sale, Cornell University Hospitality Sales & Marketing Course, HSMA Booklets, Hospitality Sales & Marketing J Abbey, Marketing in the Additional Resources Hospitality Industry R Nykiel , Hotel & Restaurant Marketing into the 90’s M Greene

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30%

Assignment

Project 2 70%

Attendance and participation

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50% GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour)

Course Duration 14 3 42

Hours for off-the-classroom study (Pre-study, practice) 14 6 70

Assignment 3

Mid-term 1 3

Project 2 9 18

Final examination 1 5 5

Total Work Load 152

Total Work Load / 30 (h) 4,6

ECTS Credit of the Course 4

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

TURKISH CUISINE CULA 308 SPRING 2+4 4 8

Prerequisites

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator

Instructors

Assistants

The aim of this course is to introduce several cultures that helped set Goals up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history. Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques of Turkish cuisine. Prescriptions Content in the spirit of the modern interpretation of the old kitchen. Practical studies of present-day Turkish Local cuisine features.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes 2, 5, 7, 12, 16 Understand the basics of Turkish cuisine. 1, 2, 3, 4 A,B,C

Understand the cultural setting that is lying under 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C Turkish cuisine. Identify specific local ingredients and know where to source them. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C

Learn the characteristics of food habits of this 2, 5, 7, 12, 16 country and especially the feeding systems on the 1, 2, 3, 4 A,B,C streets. Set up balanced traditional menus without the help of 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C a senior. 2, 5, 7, 12, 16 Calculate the cost of each recipe. 1, 2, 3, 4 A,B,C

Find creative and contemporary ways of presenting 2, 5, 7, 12, 16 Turkish traditional dishes. 1, 2, 3, 4 A,B,C

Know about cost control. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C

Find appropriate way to use ingredients. 2, 5, 7, 12, 16 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

1 Introduction

2 Period before Turks

3 Seljuks

4 Ottoman (14-15. Centuries)

5 Ottoman (16-17.Centuries)

6 Ottoman (18-19.Centuries)

7 Court, elite and folk cuisines

8 MID-TERM EXAMS

9 Influence of religion/Muslim

10 Influence of religion/non-Muslim

11 Republic period

12 Evolution of restaurants /Meyhane Culture

13 Coffee/Tea culture

14 New trends

RECOMMENDED SOURCES

Textbook The Turkish Cuisine in Historical Perspective - Deniz Gürsoy /Oğlak Yay Ramazan Geldi Hoş geldi, Baklava Tepsisi Boş gelmedi - Deniz Gürsoy / Oğlak yay.

-Çilingir Sofrasnda Rakı Mezeleri - Deniz Gürsoy / Oğlak Yay. Additional Resources -Tok Karnına Dokuz Topak Köfte - Gürsoy Deniz / Oğlak Yay.

-Midenin Cilası Çorba - Gürsoy Deniz / Oğlak Yay.

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-term 1 65%

Assignment 1 20%

Project

Attendance and participation 1 15%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60% GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 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 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop 5

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the 11 principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and 3

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 2 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour)

Course Duration 14 6 84

Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-term 1 6 6

Quizzes

Project 1 28 28

Final examination 1 6 6

Total Work Load 180

Total Work Load / 30 (h) 6

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

OENOLOGY CULA 316 SPRING 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors

Assistants

To introduce students with the basic concepts of wine, wine making, Goals serving and tasting wine. Description of wine, countries where wine is produced around the world. History of wine from the ancient world to present. Evolution of modern wine. The vine. Wine and weather, terroir, international Content grapes, regional grapes. How wine is made, storing wine, wine and time. Serving wine. Wine tasting. Notable international and national wines.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes 8 Know what wine is 1,2,3 A,B

8 Know how wine is made 1,2,3 A,B Understand the importance of various factors 8 1,2,3 A,B required to grow wine and make good wine Learn the names and characteristics of national and 8 1,2,3 A,B international grapes 1 Understand the history of wine 1,2,3 A,B

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

1 Definition of wine. History of wine.

The world of wine: World wine consumption. Wine production around 2 the world. Distribution of the world’s vineyards.

3 The ancient world. The middle ages. The evolution of modern wine.

How wine is made: The art of the winemaker. Harvesting the grapes. 4 Preparing grapes for fermentation. The fermentation process.

Improving on nature. Oak and clarification. The vine: the stages of development. Pests, diseases and their 5 effects on the vine. The spread of phylloxeria in Europe’s vineyards.

The Winegrowers Year. Wine and weather: terroir. Soil profile. International grapes. 6 Regional grapes.

7 Storing wine

8 MID-TERM

9 Serving wine

Tasting wine: introduction to tasting. Physiological notions, bouquets 10 of elements related to wine.

11 Tasting of elementary substances. What is a tasting card?

12 Practical tasting of wines: Introduction. Blind tasting.

13 Visit to a winery

14 Visit to a wine shop

RECOMMENDED SOURCES

Robinson Jancis and Johnson Hugh. 2005. The World Atlas of Wine. Textbook Mitchel Beazley. Special Ed. Additional Resources Johnson Hugh. 1974. Wine. Simon and Schuster. New York.

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30%

Assignment 1 20%

Attandence and class participation 10%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60% GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. X

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and

develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 X production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they

apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus.

They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them. 14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours) 14 4 56 Hours for off-the-classroom study (Pre-study, practice)

1 13 13 Mid-terms

1 8 8 Ödev

1 20 20 Final examination

139 Total Work Load

4,63 Total Work Load / 30 (hours)

5 ECTS Credit of the Course

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Reading and Writing Food CULA 317 Fall 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors Mario Levi

Assistants The learning and application of the general principles of writing and food writing. The development of skills through home works, Goals presentations and debates.

How food occurs in media and literature to discuss how to create Content meaningfull writings about food

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes analyze the different relationships between 12 communication, food and literature 1,2,3 A,B,C

12 Develop skills about food writing 1,2,3 A,B,C

Understand what needs in terms of food writing and 12 1,2,3 A,B,C how one become a successful part of that world

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

What is writing? 1

2 The methods working and building a text

What is food writing? 3

What is food writing? 4

5 What is food writing?

6 The food editor

7 The restaurant reviewer

8 Midterm

9 The food columnist The freelance food writer 10

11 The food critic

12 The book writer

13 The blog writer

14 The television programmer

RECOMMENDED SOURCES

Textbook Excerpts and examples from published books and article Additional Resources

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30

Quizzes

Assignment 20

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses *

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, * and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them. 14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 3 42

Mid-terms 1 3 3

Homeworks 14 3 42

Final examination 1 3 3

Total Work Load 132

Total Work Load / 30 (hours) 4,4

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Turkish Cooking Techniques CULA 319 Fall 2+2 3 8

Prerequisites CULA 221

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Required

Course Coordinator

Instructors

Assistants

To learn basic traditional culinary techniques in Turkish cuisine; to Goals identify special cooking techniques and pastry skills of Turkish cuisine. Apply of basic traditional Turkish cooking & pastry recipes; learn Content Turkish cooking techniques in the preparation of meat, poultry, fish, offal, seafood, vegetables, legumes, fruits, sweet dishes.

COURSE CONTENT Study Week Topics Materials 1 Introduction to the traditional Turkish cooking techniques;

Stocks & Soups Techniques: Stock Making, Puree Soup, Soup Based on yoghurt liaison, Liaison with lemon Juice, Boiling, Simmering, Saute

Salads & Mezes Techniques: Charcoal Grilling, Chopping, Slicing, Pan Frying, 2 Deep Frying

“Zeytinyağlılar” Techniques: Cutting, Deep Frying, Braising, 3 Pan Frying

Pilafs 4 Techniques: Boiling, Sauté and Boiling, Simmering

Vegetable

Techniques: Trimming, Cutting, Pan Frying 5 Braising

“Dolma and Sarma” 6 Techniques: Cutting, Chopping, Stuffing,

Braising / Steaming, Pan Frying Meat 7 Techniques: Cutting, Stewing, Pan Frying Simmering, Grilling, Force meat

Kebab and Fish Techniques: Cutting, Ground-meat preparation for kebab, 8 Marinade, Grilling Frying, Poaching (Pilaki), Deep Fry

9 Mid – Term Legume 10 Techniques: Soaking, Saute, Simmering

Dough & Bread Techniques: Simple dough, Yeast Dough, 11 Kneading, Fermenting, Rolling Out / Grilling ( a la plancha), Dry Cooking

Dough & “Börek” 12 Techniques: Simple Dough, Rolling out, Grilling, Baking

Desserts 13 Techniques: Poaching, Boiling, Baking Soaking Desserts 14 Techniques: Pan Roasting, Simmering Roll out, Baking, Soaking

RECOMMENDED SOURCES Nevin Halıcı, 2009, Türk Mutfağı, Oğlak Yayınları. Textbook Necip Ertürk, 2015, Türk Mutfağı, Remzi Kitabevi.

Additional Ekrem Muhittin Yeğen, 1955, Alaturka ve Alafranga Yemek Resources Öğretimi, İnkılap Yayınevi.

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Midterm 1 65 Assignment 1 20 Project

Attendance and participation 1 15 Total 100 CONTRIBUTION OF FINAL EXAMINATION TO 40 OVERALL GRADE CONTRIBUTION OF IN-TERM STUDIES TO 60 OVERALL GRADE Total 100

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

KITCHEN PRACTICE 3 CULA321 FALL 2+4 4 8

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type COMPULSORY

Course Coordinator

Instructors Staff

Assistants

To prepare some charcuterie , refers to certain foods made from mince meat, including sausage, smoked products, pâtés, and terrines. Goals To use some delicate foods and prepare some fine dining dishes serving in a short time for some real costumers.

Charcuterie , garde-manger production and fine dining food production Content and service. Lectures and laboratories.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes 3,5,7,16 Read and understand an elaborate recipe 1,2,3,4 A,B,C

Create an available recipe according to the 3,5,7,16 1,2,3,4 A,B,C chosen ingredients and the right cooking methods.

Copy all the necessary information in the 3,5,7,16 1,2,3,4 A,B,C laboratory book. Prepare a correct mise en place and decide on 3,5,7,16 1,2,3,4 A,B,C the method of preparation for each dish chosen Prepares accurate and high-quality materials, 3,5,7,16 1,2,3,4 A,B,C proper technique. Choose the correct tools and utensils and the 3,5,7,16 correct ingredient in right amount 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

Pâtés, terrine, gallantine, dry meat, brining, gravlax and 1 patés en croûte

Pâtés, terrine, gallantine, dry meat, brining, gravlax and 2 patés en croûte Langouste and lobster bellevue, parisian salmon and chaud- 3 froid.....

Hors d’oeuvre, cold soups and aspics 4

Fine foods description and application 5

Preparation of a menu using fine products 6

Preparation of a menu using fine products 7

Mid-term 8

Reading and application of a menu using fine products 9

Reading and application of a menu using fine products 10 Preparation of a three courses menu for ten costumers in reel 11 conditions

Preparation of a three courses menu for ten costumers in reel 12 conditions

Preparation of a three courses menu for ten costumers in reel 13 conditions

Reading, understanding and preparation of a gastronomic fine dining menu for twenty costumers 14

RECOMMENDED SOURCES

Practical professional cookery (H.L Cracknell and R.J Textbook Kaufmann) 3 Th edition (ISBN 1-86152-873-6) Practical cookery (Victor Ceserini and Ronald Kinton) 7 Th edition (ISBN Additional Resources 0-340-53907-0)

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 65%

Practice ,teamwork, attitude 20%

Assignment attendance 15%

Total 100 CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses *

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 2 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 5 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 3 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 6 84 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-terms 1 6 6

Ödev 1 28 28 Final examination 1 6 6

Total Work Load 180

Total Work Load / 30 (hours) 6

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

KITCHEN PRACTICE 4 CULA322 SPRING 2+4 4 8

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type COMPULSORY

Course Coordinator

Instructors

Assistants

To be able to choose the right dishes according to the available ingredients and put to gether tge menu of the day for lunch and dinner, expressing creativity and cost concerns. Goals

Menu preparation and cost calculation. Combining modern and clasical techniques for expressing creativity. Content Practice of presantation and preparation techniques.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes 3,5,7,16 Find and relevant recipe and understand 1,2,3,4, A,B,C,

Prepare a correct mise en place and decide on the 3,5,7,16 1,2,3,4, A,B,C, method of preparation for each dish chosen. 3,5,7,16 Choose the correct tools and utensils 1,2,3,4, A,B,C,

3,5,7,16 Choose the correct ingredient in right amount. 1,2,3,4, A,B,C,

Create an available recipe according to the chosen 3,5,7,16 ingredients and the right cooking methods. 1,2,3,4, A,B,C,

Work according to the time allowed for phases of preparation cooking. 3,5,7,16 1,2,4, A,B,C,

Present the dishes as required. 3,5,7,16 1,2,4, A,B,C,

Check the temperature before service. 3,5,7,16 1,2,,4, A,B,C,

Calculate the cost. 3,5,7,16 1,2,4, A,B,C,

Copy all the necessary information in the laboratory book 3,5,7,16 1,2,,4, A,B,C,

Understand the importance of the humidity and 1,2,,4, A,B,C, temperature for the preparation of certain charcuterie 3,5,7,16 products.

Teaching 1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work Methods: Assessment A: Testing, C: Homework, D: Presentation Methods:

COURSE CONTENT

Week Topics Study Materials

Understanding of the compability of the choosen foods to create some dishes 1

Understanding of the compability of the choosen foods to create some dishes 2

Understanding of the compability of the choosen foods to create some dishes 3

Write a menu then applicate it, using the designated foods. 4 Write a menu then applicate it, using the designated foods 5

Learn to write a menu including culinary terms 6

7 Learn to write a menu including culinary terms

8 MİDTERM

9 How to design a menu on a market place with a defined budget

10 How to design a menu on a market place with a defined budget

11 How to design a menu on a market place with a defined budget

12 Design a menu in a short time with unknowing ingredients

Design a menu in a short time with unknowing ingredients 13

14 Presentation of the semester project

RECOMMENDED SOURCES

The Professional Chef (the culinary institute of America) 8 Th Textbook edition (ISBN 0-7645-5734

Practical professional cookery (H.L Cracknell and R.J Kaufmann) 3 Th edition Additional Resources (ISBN 1-86152-873-6)

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 65%

Practice (teamwork, attitude) and project 20%

Attendance and participation 15%

Total 100 CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Supplementary Courses

Basic Occupational Courses *

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 3 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of 4 gastronomy.

Students know and apply the international standards of food hygiene 5 5 and safety. 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 6 can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 5 develop them.

8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute 9 P the registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 3 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 6 84 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 2 42

Mid-terms 1 6 6

Project 1 36 36

Presentation 1 6 6 Final examination 1 6 6

Total Work Load 180

Total Work Load / 30 (h) 6

ECTS Credit of the Course

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

RESTAURANT MANAGEMENT CULA 323 FALL 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors

Assistants

This a course designed for the advanced undergraduate student. The Goals primary goal of the course is to build professional confidence in the area of developing and operating a profitable restaurant History of Restaurants & Food Service. The Concept. The Feasibility Content Study. Development of the Menu. Financing. Branding & Franchising. The Design process.

Program Teaching Assessment Learning Outcomes Learning Outcomes Methods Methods

Know the history of restaurants and food service. 3 1,2 A,B,C

Know the feasibility study. 6 1,2 A,B,C

10 Know about branding and franchising 1,2 A,B,C

10,11 Know about developing the operational procedures 1,2 A,B,C

5 Know the Health and safety issues. 1,3 A,B,C 11 Know the marketing and promotion 1,2,3 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 1

The Concept 2 Assignment 1

The Feasibility Study 3 Assignment 2

Feasibility Study Financials 4 Assignment3

Development of the Menu 5

Branding & Franchising 6 Assignment 4

The Design process 7 Assignment5

Staffing 8 Assignment 6

Developing the Operational procedures 9 Assignment 7

Determining service standarts 10 Assignment 8

Marketing 11 Assignment 9

Financial management and control 12

Review 13 Assignment 10

Project Presentations & Sales Menu 14 Assignment 11

RECOMMENDED SOURCES

Textbook Restaurant Management by Dr Anthony Betts

Food & Beverage Management 3rd Edition by Jack Ninemeier Additional Resources Food & Beverage Management by Davis, Lockwood & Stone

Menus: Planning & Design by Dr Anthony Betts

Hotel & Restaurant Design by Douglas Smith.

Marketing The Meal Experience. G. Campbell-Smith

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms

Assignment 9 100%

Project

Attendance and participation

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL

GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 100% GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 x research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 x safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour)

Course Duration 14 3 42

Hours for off-the-classroom study (Pre-study, practice) 14 7 98

Assignment 9 3 27

Laboratory Work

Project

Final examination

Total Work Load 153

Total Work Load / 30 (h) 5,56

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Food Events and Communication CULA 343 FALL 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Theory

Course Coordinator

Instructors Derya Nil Budak

Assistants To teach the mechanism behind the functioning of “Food Events” as tools of communication; thereby underlining their importance not only Goals in the F&B business, but also in other sectors as well. Teaching how to manage and showing the tools to create successful “Food Events”.

Provide live market information on the different approaches that exist in this field , Introduce examples in order to develop critical analysis skills , Content Provide opportunities for students to meet actors in the market, Allow students to develop concepts and projects using the knowledge of this course.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Understand the importance of Food Events 12,14 1,2,3 A,B,C Communication as a marketing tool Learn how to conceive, plan and manage a Food Event, 12,14 1,2,3 A,B,C in line with the defined objectives Identify and classify the different items and tools they 12,14 1,2,3 A,B,C can use in the planning and management of an event 12,14 Learn how to use and/or criticize the current examples 1,2,3 A,B,C

Learn how to create extra opportunities out of a “food 12,14 1,2,3 A,B,C event” Learn how optimize allocated budgets and to raise 12,14 funds 1,2,3 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

Communication Definition; Purpose 1

Communication As a tool 2

Gastronomy as a tool of communication How and why it works; its 3 strengths

Food events as a part of gastronomy Purpose; Types 4

How to organize a food event Planning and design 5

How to organize a food event Logistics, Purchasing 6

7 How to organize a food event

8 Midterm Food events as tools of communication Target groups; How to make it 9 work

Food events as tools of communication Results; Follow-up 10

11 Case Study Case Study 12

Case Study 13 Case Study 14

RECOMMENDED SOURCES

Textbook

Additional Resources

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30

Attandence 10

Assignment 10

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses * Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance 11 with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, * and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events. *

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 6 84

Mid-terms 1 3 3

Homework 14 3 42

Final examination 1 3 3

Total Work Load 174

Total Work Load / 30 (hours) 5,8

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Food product formulation and Sensory evaluation Cula 376 2 2+4 4 6

Prerequisites -

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors

Assistants

The main purpose of the course is to provide students with an opportunity to use their knowledge and experiences from previous courses in their programs to “develop” or “modify” a food product. Product formulation, ingredient interaction, market evaluation, Sensory Goals evaluation, consumer testing, data interpretation, safety, and regulation will be covered. The impact of ingredient substitution and/or addition, and formulation on final product will be considered. Panel tests and their statistical interpretations; taste, odor, color, and texture; will be done to analyze the acceptance of new product by consumers. Theoretical and practical knowledge that are required to modify the Content existing food product and/or to develop new food products

Program Learning Teaching Assessment Learning Outcomes Outcomes Methods Methods 1- Understands the major stages of product development 2,3,4,5,6,9,10,11,12,13 A,B,C 1,2,3,4

2- Develops prototypes 9,12 A,B,C 1,2,3,4

3- Prepares and administers questionnaires 9 A,B,C 1,2,3 4- Knows how to carry out the market survey 11 A,B,C 1,2,3

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

1 Introduction- why to develop a new food product?

2 Steps for product formulation/alteration

Importance of market survey- basic structure of questionnaires, GAP 3 analysis, risk analysis, perceptual map 4 Prototype development

5 Sensory evaluation tests

6 mid-term

7 Assignment- assigning the teams and the products Market survey

8 Market survey (for the chosen product)

9 Preparation of the first recipes and the process flow diagrams

10 First Prototype development

Preparation of 11 Sensory evaluation tests the sensory evaluation forms Second prototype development based on the results obtained from 12 the sensory evaluation tests Preparation of 13 Sensory evaluation tests for the second prototypes the sensory evaluation forms 14 Class presentations

RECOMMENDED SOURCES

1- Gordon W F, New food product Development: From concept to Textbook market place, CRC press, 2004 Additional Resources 1- O'Mahony M, Sensory evaluation of food : statistical methods and procedures, New York, Marcel Dekker, 1986 2- McGee H, On food and cooking : the science and lore of the kitchen, New York, Scribner, 2004 3- Fellow P, Food processing technology : principles and practice, 3. ed., Cambridge, Woodhead, 2009 4- Gaman P M, Sherrington K B, The science of food, 4. ed., Oxford, Butterworth-Heinemann, 1996

MATERIAL SHARING

Documents Turkish Food Codex

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 3 70

Quizzes

Assignment 3 30

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 x competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 x research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 x science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 x safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They can

use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 x registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and x they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 x this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 6 84 hours) Hours for off-the-classroom study (Pre-study, practice) 9 3 27

Mid-terms 2 3 6

Ödev 3 10 30

Final examination 1 3 3

Total Work Load 150

Total Work Load / 30 (hours) 5

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

F&B MANAGEMENT IN HOTELS CULA 392 SPRING 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors

Assistants

The primary goal of the course is to build professional confidence in Goals the area of profitable food and beverage management in hotels. Food and beverage policies, procedures and techniques used in Menu Content Planning, Service Provision, Cooking, and sanitation.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes

Explain the background and development of hotels 11 1,2 A,B,C and resorts.

Describe the three levels of management and identify the various production and service positions in a food 11 1,2 A,B,C and beverage operation Describe menu pricing styles, menu schedules, menu 6 1, 2, 3 A,B,C types, and the menu planning process Determine standard food and beverage costs and 11 describe the main subjective and objective pricing 1,2 A,B,C methods Describe the uses of and major production methods for various food products used in food service 10,11 1, 2, A,B,C operations. Know the differences between the Food & Beverage 11 1,3 A,B,C Departments of City and Resort hotel properties.

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

1 The Hotel Environmnt

2 Resort Hotels

3 Organization of a Food & Beverage Dept

4 Menus & Meal Plans

5 Food & Bev Policies

6 Food & Bev Ops in Resorts Assignment 1

7 Theory of Management Assignment 2

8 Management & Human Resources

9 Function Catering

10 Visit to MARRIOTT F&B

11 Bar & Beverage Service and Control

12 Finance & Control

13 New Developments in F&B Assignment 3

14 F&B Manual Assignment 4

RECOMMENDED SOURCES

Textbook Notes will be given on each topic as relevant Food & Beverage Management by Davis, Lockwood & Stone. Marketing The Meal Experience. G. Campbell-Smith. Resort Management AHMA Additional Resources by Chuck Gee. Menu Planning & Design by Dr Anthony Betts

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms

Assignments 3 100%

Project

Attendance and participation

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL

GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 100% GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues. Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour)

Course Duration 14 3 42

Hours for off-the-classroom study (Pre-study, practice) 14 6 84

Assignments 3 10 30

Laboratory Work

Project

Final examination

Total Work Load 156

Total Work Load / 30 (h) 5,2

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

ADVANCED PATİSSERİE CULA 401 FALL 2+2 3 6

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type ELECTİVE

Course Coordinator

Instructors Nicolas H.C Cartier

Assistants

To learn the basics and advance pastry techniques and Goals practices

Basic and advance pastry techniques , Content Lecture and laboratory practices

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Application of basic baking to product 3,5,7,16 1,2,4 A,B,C advanced pastries 3,5,7,16 Application and creation of a recipe 1,2,4 A,B,C

3,5,7,16 Creation of a recipe 1,2,3,4 A,B,C

3,5,7,16 Cake decoration techniques 1,2,3,4 A,B,C

Copy all the necessary information in the 3,5,7,16 1,2,4 A,B,C laboratory book 3,5,7,16 Cake portioning and serving 1,2,4 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

1 Sacher Torte

2 Banana Layer Cake With Maple Cream Cheese icing

3 White Chocolate Mousse Cake (Tuile,Chocolate Decoratıons

4 Cheesecake wıth Fruit couile and Tuile Decorations

5 Opera Cake Mid-Term 6

Chocolate Pine Nut Tart, Lemon Meringue Tart 7

Vanilla Panna Cotta,Pot De Creme,Hot Lemon Souffle 8

Indıvıdual Baked Alaska Beehives with strawberry sauce 9

Fondant Wedding Cake 10

Fondant Wedding Cake 11

French Macarons 12

French Macarons 13

Yule Log 14

RECOMMENDED SOURCES

Textbook

Additional Resources

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 65%

Quizzes

Practicae,teamwok, attitude 20%

Assignment ,attitude 15%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

3 Students have comprehensive information about food related concepts, 4 techniques, and new product information.They have the ability to conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 5 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, 16 breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 5 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 6 84

Mid-terms 1 3 3

Ödev 1 18 18

Final examination 1 3 3

Total Work Load 150

Total Work Load / 30 (hours) 5

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

FOOD & BEVERAGE COST CONTROL CULA 407 FALL 3+0 3 5

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator

Instructors Staff

Assistants

This course provides a study of the complexities of controlling the primary sources – foods, beverages, labour and sales income of Goals hospitality establishments. Emphasis is placed on the key element of control of the menu.

Food Service Industry Today. Concept Development. Developing the Content Sales Menu. Layout & Design of the Menu Exploring Menus.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Explain how control procedures help managers assess 11 1,2 A,B,C operational results 2,5 Determine standard yields for food products 1 A,B,C

Describe the importance and function of an operating 11 1, 2 A,B,C budget as a planning and control tool

Use the FIFO, LIFO, actual cost, and weighted 11 average methods to calculate the value of products in 1,3 A,B,C inventory Distinguish between fixed and variable labor in 10,11 1, 2, 3 A,B,C relation to food and beverage operations Describe how managers use point-of-sale reports as 4,11 1, 2, 3 A,B,C revenue control tools

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

1 Food Service Industry

2 Concept Development

3 Developing The Sales Menu

4 Layout and Design of the Menu

5 Income Statement

6 Determining Portion Costs and Selling Prices

7 Purchasing & Receiving Controls

8 Mid-term

9 Storage and Inventory Controls

10 Daily Production Control and Analysis

11 Sales Controls & Analysis

12 Actual F&B costs

13 Labour Cost Controls & Management

14 Group Study

RECOMMENDED SOURCES

The Menu & The Cycle of Cost Control by Paul J McVety, Susan Textbook Desmond Marshall, Bradley J Ware Planning & Control for Food & Beverage Operations by Jack D Ninemeier PhD. CHA Additional Resources The Complete Food & Beverage Cost Control Book by Hrayr Berberoglu Food & Beverage Management by Davis & Lockwood (5th Edition

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 50%

Quizzes

Project 1 50%

Attendance and participation

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 60% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 40% GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food. x

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy. x

5 Students know and apply the international standards of food hygiene and x

safety.

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 6 solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 x controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Duration Total Activities Quantity (Hour) Workload (Hour)

Course Duration 14 3 42

Hours for off-the-classroom study (Pre-study, practice) 14 6 84

Mid-term 1 3 3

Laboratory Work

Project 1 12 12

Final examination 1 6 6

Total Work Load 147

Total Work Load / 30 (h) 4,9

ECTS Credit of the Course 5

COURSE INFORMATON Course Title Code Semester L+P Hour Credits ECTS

Culinary Herbs CULA 418 Spring 2+2 3 6

Prerequisites

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Area Elective

Course Coordinator

Instructors

Assistants This course aimed to increase the knowledge of students in basic Goals principles of culinary herbs with lectures and complementary greenhouse applications. This course aimed to increase the knowledge of students on basic principles of how to grow edible herbs. The students will Content experimentally be involved in growing simple herbs in a greenhouse and then the grown herbs will be used during cooking application in laboratory kitchen.

COURSE CONTENT Study Week Topics Materials 1 Introduction to culinary herbs

2 Ecologic factors for herbs

3 Soil Structure, basic soil types

4 Fertilizer and irrigation of herbs

5 Designing and planning a herb garden and container garden

6 Most commonly grown varieties

7 Midterm 8 Most commonly grown varieties 9 Technical Trip

10 Greenhouse practice

11 Greenhouse practice Identify common types of culinary herbs and botanical names of 12 herbs Identify common types of culinary herbs and botanical names of 13 herbs

14 Term Project

RECOMMENDED SOURCES

Textbook Handouts 1. Jekka Mcvicar, 2004, Herbs London: Dorling Kindersley Limited,. 2. James A. Fizzell, 2001, The Midwest Fruit and Vegetable Additional Resources Book. United Stades Of America:Cool Spring Press 3. Richard Bird, 2007, The Fruits & Vegetable Gardener., London

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 25 Assignment 1 25 Total 50 CONTRIBUTION OF FINAL EXAMINATION TO 50 OVERALL GRADE CONTRIBUTION OF IN-TERM STUDIES TO 50 OVERALL GRADE Total 100

COURSE INFORMATON Course Title Code Semester L+P Hour Credits ECTS

Culinary Trends CULA 436 8 2+2 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors

Assistants

The aim of this course is to bring the students’ attention to the existence of different culinary trends which influence the food & beverage sector. At the end of this course the students are expected to have developed an understanding of past and contemporary culinary trends. Students will learn also how Goals economic, cultural and social parameters create culinary trends. This will enable them to learn and analyze their profession into more depth, hence enabling them to further develop it when the time comes. By doing this, it also aims at creating an insight into future trends, the formulation of which will probably require their involvement or at least input. The multiple variables that create food trends in the world; difference between food trend & food fashion; the rise of French gastronomical cuisine; the birth of Nouvelle cuisine in 1970’s; Content definition of regional cuisines; fast food trend; mediterranean style diet & mediterranean cuisine; the concept of ethnic cuisine; slow food trend; fusion cuisine;molecular gastronomy; gastro-tourism.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Knows how economic, cultural and social 1,12 1,2,3,4 A,B,C parameters create culinary trends Knows about the past & present food trends in 1,3,4,6,7,13,15 1,2,3,4 A,B,C the world 1,3,4,15 1,2,3,4 Creates an insight into future food trends A,B,C

Creates menus related to different food trends 1,3,4,5,6,7,9,11,12 1,2,3,4 A,B,C & compare them Understands & analyzes consumer’s 1,3,4,6,12,15 1,2,3,4 A,B,C expectation in food & beverage sector Knows the profession of culinary arts into more 1,3,6,7,15 1,2,3,4 A,B,C depth

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

Lecture: Definition of a trend How do trends come about? 1 Lecture notes Trend vs Fashion/ Cultural Trends/Culinary Trends Cailein Gillespie, European Gastronomy into the 21st Century, p. 37- 66.

-P. Ferguson. “A Cultural Field in the Making: 2 Lecture Gastronomic Cuisine-French Classic Cuisine Gastronomy in 19th century France” The American Journal of Sociology, vol. 104. no.3. 1998, p. 597-641.

H. Rao. P. Monin. “Border Crossing: Bricolage and the Erosion of the Categorical Boundaries in 3 Lecture : Rise of Nouvelle Cuisine in France French Gastronomy”, American Sociological Review, vol.70. no.6. 2005, p.968-991. Recipes from 17th Kitchen Practice: Gastronomic Cuisine-French century, 19th century 4 Classic Cuisine & Nouvelle Cuisine French Cuisine & recipes of Nouvelle cuisine Julia Csergo, “The Emergence of Regional 5 Lecture: Rise of Regional Cuisines; AOC Cuisine”, Food: A culinary History, p. 500- 518.

Local recipes from 6 Kitchen Practice: Regional Cuisines Anatolian regions

“Fast Food”, Encylopedia of Food & Culture. Ed. S. 7 Lecture Popular Catering & Fast Food Kats, 2003, vol.1 p.606- 609.

8 Kitchen Practice Popular Catering & Fast Food Recipes of fast foods Diaz-Mendez. “Nutrition and the Mediterranean diet”, Food Policy 35. Lecture : Healthy Food – Mediterranean Style Diet- 9 Carol Helstonsky. Food Vegetarian Diet Culture in the Mediterranean World, Greenwood Press, 2009. “Ethnic Food”, Encylopedia of Food & 10 Lecture Ethnic Food & Kitchen Practice Culture. Ed. S. Kats, 2003. Dara Glodstein. “Fusion Food Fusion Creation,” Gastronomica, 11 Lecture : Fusion Cuisine “Fusion Cuisine” Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.2, p. 90-91 Recipes analyze; recipe 12 Kitchen Practice: Fusion Cuisine creation Carlo Petrini and Alice Waters Slow Food Lecture – Guest Lecturer Nation: Why Our Food 13 Slow Food/ Organic Natural Food Should Be Good, Clean, And Fair, 2007.

Herve This. “Food for Lecture tomorrow”, European Molecular Gastronomy 14 Molecular Biology Organization, vol.7.,

no.11.2006. Cailein Gillespie, European Gastronomy into the 21st Century, Butterworth-Heinemann (October 24, 2001). Textbook

P. Ferguson. “A Cultural Field in the Making: Gastronomy in 19th century France” The American Journal of Sociology, vol. Additional Resources 104. no.3. 1998, p. 597-641.

H. Rao. P. Monin. “Border Crossing: Bricolage and the Erosion of the Categorical Boundaries in French Gastronomy”, American Sociological Review, vol.70. no.6. 2005, p.968-991.

Julia Csergo, “The Emergence of Regional Cuisine”, Food: A culinary History, p. 500-518.

Diaz-Mendez. “Nutrition and the Mediterranean diet”, Food Policy 35. Herve This. “Food for tomorrow”, European Molecular Biology Organization, vol.7., no.11.2006. Carol Helstonsky. Food Culture in the Mediterranean World, Greenwood Press, 2009. Encylopedia of Food & Culture. Ed. S. Kats, 2003.

MATERIAL SHARING

Documents Power Point Presentations; recipes; documentaries

Assignments Menu planning; recipe writings; presentations; kitchen practice

Exams 1 midterm 1 final

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 25

Kitchen Practices 6 20

Assignments 11 20

Total 65

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 35 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 65 GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. 5

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy. 3

Students know and apply the international standards of food hygiene and 5 3 safety. 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 6 3 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 4 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 2 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them.

Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. 1 They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, 4 and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and 2 contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the 4 country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 5 70 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 3 42

Mid-terms 1 5 5

Assignments 11 3 33

Final examination 1 5 5

Total Work Load 155

Total Work Load / 30 (hours) 5,16

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS Food Systems CULA 441 1 3+0 3 5

Prerequisites -

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Required

Course Coordinator Doç.Dr.Sibel özilgen

Instructors Doç.Dr.Sibel özilgen

Assistants

To teach the types, properties, advatages and disadvatages of different foodservice systems and quality improvement related to Goals food systems.

Organization and management of food service operations including personnel issues, material management, workflow and production, Content equipment choice. Types of foodservice systems and quality improvement related to food systems.

Program Learning Teaching Assessment Learning Outcomes Outcomes Methods Methods 1. Describes characteristics of four types of 5,6 1,2,3 A,B,C foodservice systems. 2. Understands the system concept 6 1,2,3 A,B,C 3. Understands the rationale behind 5,6,10 establishing different systems for different 1,2,3 A,B,C targets and objectives. 4. Understands the systems employed and 5,6,10 services provided by restaurants, hotels, 1,2,3 A,B,C industrial catering, transport catering, universities and other schools. 5. Describes how critical thinking skills are 5,6,10,12 used in effective decision making, and 1,2,3 A,B,C understands the use of modern technology and equipment.

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

1 Introduction

Unique characteristics of food service. Flow of food. Form of food Reading- related 2 purchased chapter

Reading- related 3 Description of the “system” concept chapter Reading- related 4 Conventional food systems chapter 5 Case-study: Conventional food systems

Reading- related 6 Commissary food syatems chapter 7 Mid-term exam

8 Case-study: Commissary food systems

Reading- related 9 Ready prepared food systems chapter 10 Case-study: Ready prepared food systems

11 Mid-term exam

Reading- related 12 Assembly food systems chapter 13 Case-study: Assembly food systems

14 Class presentations

RECOMMENDED SOURCES

June Payne-Palacio and Monica Theis. West and Wood's Introduction to Textbook Foodservice (2001). Prentice Hall; 9th edition Additional Resources Kitchen layouts of different facilities

MATERIAL SHARING

Documents Powerpoint handouts

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms and Final 3 70

Quizzes

Assignment 1 30

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 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.

Students know and apply the international standards of food hygiene and 5 x safety. 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 6 x solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They can

use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 x standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and x they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to them. 14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 3 42 hours) Hours for off-the-classroom study (Pre-study, practice) 25 3 75

Mid-terms 2 3 6

Ödev 1 30 30

Final examination 1 3 3

Total Work Load 156

Total Work Load / 30 (hours) 5.2

ECTS Credit of the Course 5

COURSE INFORMATON Course Title Code Semester L+P Hour Credits ECTS

Food in Media CULA 456 SPRING 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors

Assistants To initiate the students into the world of mass media, with special emphasis on TV, where they may want to pursue a career as experts of Goals gastronomy.

To understand mass communication and how food occurs in media and Content to discuss mass communication channels with guest speakers

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes analyze the different relationships between communication and food 12 1,2,3 A,B,C understand how mass media influence consumer behaviours and consumption 12 1,2,3, A,B,C be familiar with terms and current trends in the fields 1,2,3 A,B,C of mass communication 12 examine the origins of different media and how these 1,2,3 A,B,C origins influence us today 12 learn about job opportunities within the different 1,2,3 A,B,C fields. 12 understand what needs in terms of food programs and how one become a successful part of that world as a 12 1,2,3 A,B,C professional.

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 the course 1

Introduction to human communication 2

What is mass media? 3

Targeting population groups in food media 4

Food in regular TV programmes 5

Term paper progress report 6

Food in regular TV programmes 7

Food in magazines 8

Term paper progress report 9

Food in magazines 10

Food on the internet blogs 11

Food columnist 12

Food columnist 13

Class Presentations 14

RECOMMENDED SOURCES Rousseau, Signe (2012). Food and Social Media, United Kingdom: Alta Textbook Mira Press

Course handouts Additional Resources Research articles

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30

Quizzes 20

Assignment 1 50

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 50 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 50 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses * Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene 5 and safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute 9 the registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance 11 with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, * and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 42 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 3 42

Mid-terms 1 3 3

Homeworks 14 3 42

Final 1 3 3

Total Work Load 132

Total Work Load / 30 (hours) 4,4

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

World Cuisines CULA 458 2 2+4 4 7

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsory

Course Coordinator

Instructors

Assistants

To learn the role of geography, history, cultural systems on the formation of European, African, Asian & Americas’ culinary Goals cultures; to recognize special culinary technqiues & ingredients in these cuisines. Study of cuisines in Europe, Africa, Asia and Americas focusing on the geographic, climatic, and historic influences that shaped Content their food patterns; covers the preparation, tasting and evaluation of cuisines of Europe, Africa, Asia & Americas

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Recognizes aspects of food cultures associated 1,7 1,2,3,4 A,B,C with Europe Recognizes aspects of food cultures associated 1,7 1,2,3,4 A,B,C with each country in Asia Recognizes aspects of food cultures associated 1,7 with each country in South, Central & North 1,2,3,4 A,B,C America Knows food preparation tecniques in Asia & 4,5,7,16 1,2,3,4 A,B,C Euope & Africa 4,5,7,16 Knows food preparation techniques in Americas, 1,2,3,4 A,B,C

Creates menus related to the cuisine of different 1,4,5,7,16

African & Asian countries Creates menus related to the cuisine of different 1,4,5,7,16 1,2,3,4 A,B,C American countries , Australia & New Zeland

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

1 Introduction to the course & projects topics

2 Food culture in Europe (France, Italy, Spain) Food culture in Central & Eastern Europe. 3 Kitchen Practice: France, Italy, Spain

Food Culture in Scandinavian countries & British Isles 4 Kitchen Practice: Central & Eastern Europe

Food Culture in Middle East 5 Kitchen Practice: Scandinavian countries & British Isles

Food Culture in Africa (North- Central- East-West & South) 6 Kitchen Practice: Middle East

Food Culture in India & South East Asia 7 Kitchen Practice: Maghreb, Ethiopian, Central African menus

8 Midterm

Food Culture in China, Japan & Korea 9 Kitchen Practice: Indian & South East Asian Food

Food Culture in Russia & Central Asia 10 Kitchen Practice: China, Japan & Korea Food Culture in South Americas 11 Kitchen Practice: Russia & Central Asia Food Culture in Mexico & Central America 12 Kitchen Practice: South American cuisine Food culture in United States, 13 Kitchen Practice: Mexico & Central America Conclusion 14 Kitchen Practice: United States,

RECOMMENDED SOURCES Margaret McWilliams. Food around the World a Cultural Perspective (3rd Edition), Pearson, 2010. Textbook Encylopedia of Food & Culture. Ed. S. Kats, 2003.

Food Culture of the World Ency. Ed. Ken Albala, 2011 Additional Resources

MATERIAL SHARING

Cookbooks and recipes related European, Asian, African & Documents American cuisines Each student will prepare a presentation about a culinary Assignments culture and will create a menu related to the subject. Exams 1 midterm 1 final

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 33,3

Participation 16,6

Assignment 25

Laboratory ( Kitchen Practice) 25

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses **

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. 5

Students approache food and cooking as an art process and they are 2 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 3 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy. 2

Students know and apply the international standards of food hygiene and 5 2 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 5 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 4 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 6 84 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-terms 1 3 3

Ödev 1 15 15

Final examination 1 3 3

Total Work Load 161

Total Work Load / 30 (hours) 5,3

ECTS Credit of the Course 5

COURSE INFORMATON Course Title Code Semester L+P Hour Credits ECTS CULA Food Politics & Regulations Spring 3+0 3 5 462

Prerequisites

Language of English Instruction Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Required

Course Coordinator

Instructors

Assistants At the end of this course, the student will be able to:  Understand the impact of politics, and the other industries on the food industry  Understand the social, commercial, and institutional influences on food choice  Become familiar with national and international food laws and regulations that contribute to a safe, nutritious, and wholesome Goals food supply.  Understand the differences and similarities between international and domestic food laws and regulations.  Understand global perspectives on the challenges and opportunities in the international food trade, including the steps being taken towards international harmonization, international key players and potential outcomes. Various views on food production and population growth, the politics of high food prices, politics of hunger and famine, the green revolution controversy, obesity, food aid and power, farm Content subsidies and trade, organic and local food, food safety, GMO, world food system. National and international food laws and regulations. Applications of food laws and regulations in different countries.

COURSE CONTENT Study Week Topics Materials 1 Introduction: What is food politics? From Eat more to Eat Less 2 Politics versus Science From Eat more to Eat Less Politics versus Science 3 The politics and food choice Exploring kids and young people

Relation between the Food industry and the institutions and 4 organizations

Inventing techno foods 5

6 Food sustainability 7 Midterm Exam 8 Sustainable agriculture 9 Agriculture, the environment and farm animals. 10 Food safety and genetically engineered food. Introduction to Food laws and regulations in Turkey 11 Turkish food codex Basic principles of Turkish food laws and regulations 12

13 Codex Alimentarius and international food trade 14 EU food regulations

RECOMMENDED SOURCES Robert Paarlberg, , 2013, “Food politics: What everyone needs to know, Oxford University Press

Marion Nestle, 2007 “Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition”, University of California Press Textbooks Anon., 2003. Türk Gıda Mevzuatı, Globus Dünya Basımevi, İstanbul.

Codex Alimentarius Understandıng the Codex Alimentarius- FAO Information Division 

Additional 1- Foodlaws-University of Reading- Dr. David Jukes- Resources available on http://www.foodlaws.rdg.ac.uk 2- www.fda.gov 3- www.usda.gov 4- www.food.gov.uk/foodindustry/regulation/europeleg

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30 Quizzes 1 10 Project 1 20 Total 60 CONTRIBUTION OF FINAL EXAMINATION TO 40 OVERALL GRADE CONTRIBUTION OF IN-TERM STUDIES TO 60 OVERALL GRADE Total 100

COURSE INFORMATON Course Title Code Semester L+P Hour Credits ECTS

Menu Planning & Design ANT 464 FALL 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Course Coordinator

Instructors Doç.Dr.Sibel Özilgen

Assistants

The purpose of this course is to expose students directly to the role of Goals food in culture, society, environment, economy through readings and lectures related to food studies. The course is designed to combine a series of topics related to the Content historical background of food and consumption patterns and the cultural factors which shape the food behaviour of societies.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Students have a rich and complex understanding of food systems including cultural, economic and 1,3,6,15 1,2,3 A,B,C environmental aspects Students know the origin and diffusion of world food crops and their relation to climate, geography and 1,3,15 1,2,3 A,B,C culture Students know the importance of food within cultural 1,15 1,2,3 A,B,C systems and social practices Students know the nature of agricultural modes of production and thier relationship to economic 1,3,6 1,2,3 A,B,C development Students have a broad understanding of global issues 1,15 1,2,3 A,B,C such as hunger, food aid, food security etc.

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

Historical and cultural approaches to food and eating and 1 gastronomy: food and eating in prehistoric times, food and eating in

neolithic times, food and eating in modern times

2 Food and Geography: colonization, migration, food and capitalism

3 Food and Culture: the socio-cultural construction of diets

4 Food and socio-economic status

5 Food and Identity

6 Food and Gender

7 Mid-Term

8 Food and Religion, Dietary Taboos/Restrictions

9 Globalization of Food

10 Slow Food ,Organic Foods and Alternative Food Movements

11 Food and Body, Eating Disorders

12 Politics of Food: Production and Consumption

13 Food and Health Concerns: Food Fears, Functional Foods, GMO’s

14 Future Foods

RECOMMENDED SOURCES

Counihan, C. And Van Esterik, P. 2013. Food and Culture: a reader. Textbook (third ed). Routledge. NY. Diamond, J. 2005. Guns, Germs and Steel: the fates of human societies. W.W. Norton & Company. NY. Additional Resources Beardsworth, A. And Keil, T. 1997. Sociology on the Menu: a reader. Routledge. NY.

MATERIAL SHARING

Documents Other articles will be distributed in the class.

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 30

Assignment 1 30

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. X

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to 3 X conduct research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 X identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and

develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they

apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus.

They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the X country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 3 42 hours) 14 5 70 Hours for off-the-classroom study (Pre-study, practice)

1 7 7 Mid-terms

1 5 5 Assignment

1 15 15 Final examination

139 Total Work Load

4,63 Total Work Load / 30 (hours)

5 ECTS Credit of the Course

COURSE INFORMATON Course Title Code Semester L+P Hour Credits ECTS

ART OF CHOCOLATE CULA 471 FALL 2+2 3 6

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type ELECTIVE

Course Coordinator

Instructors NICOLAS H.C. CARTIER

Assistants

To teach the basics of chocolate confection and filling of chocolate production and certain types of sugar as candy Goals cordial caramel and toffees.

The basics of chocolate confection and filling of chocolate production Practical applications include the confection of the chocolate, melting and tempering of any couverture and the production of Content filled chocolate. The confection of certain type of sugar as candy, cordials, caramel and toffees.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes The basic of chocolate confection 5,7,16 1,2,4 A,B,C

Application and creation of a recipe chocolate 5,7,16 1,2,4 A,B,C filling and tempering/setting of chocolate Copy all the necessary information in the 5,7,16 1,2,4 A,B,C laboratory book The application of a recipe of jellies or worked 5,7,16 1,2,4 A,B,C sugar Understanding of the quality of any type of chocolate 1,2,4 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

Origin of the cacao and explication of chocolate production 1

Chocolate temperage and setting in plastic mold 2

Chocolate temperage and setting in plastic mold 3

Confection of chocolate with chocolate fillings 4

Confection of chocolate with fruit fillings 5

Confection of chocolate with fruit fillings 6

Confection of marshmallow, marzipan and nougat fillings 7

MIDTERM 8

Confection of marshmallow, marzipan and nougat fillings 9

Confection of fondants, toffees and caramel 10

Confection of chocolate using fondants, toffees and caramel 11

Confection of hard and soft candy 12

Confection of hard and soft candy 13

Confection of truffles and liquor cordials 14

RECOMMENDED SOURCES

Chocolate and confection, formula theory, and technique for the artisan confectioner Peter P. Greweling, CMB The Culinary Textbook İnstitute of America

Additional Resources Handouts

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 65%

Quizzes

Practicae,teamwok, attitude 20%

Assignment ,attitude 15%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

No Program Learning Outcomes Contribution 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 5 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them. 14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 5 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 14x Total course 14 3 42 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 7 98

Mid-terms 1 3 3

Ödev

Final examination 1 3 3

Total Work Load 150

Total Work Load / 30 (hours) 5

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Art of Food Styling & Photography CULA 474 FALL 2+2 3 6

Prerequisites

Language of ENGLISH Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsory

Course Coordinator

Instructors

Assistants

To teach styling food and photography theoretical and practical Goals

Aim of the course; has become a separate area of Food Styling Content professionals and aims to familiarize students with the theoretical and practical concepts of Food Photography.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Know food styling and food photography profession to obtain relevant information, assessment, recording 2,3 1,2,3,4, A,B,C, and the ability to apply.

Students learn the basic techniques of photography. 2,3 1,2,3,4, A,B,C,

Ability to design the professional way in accordance 2,3 1,2,3,4, A,B,C, with the presentation of the prepared dish table.

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 1 Introduction to photography

2 Camera presentation, the machine and the machine settings

3 Photo light settings

4 Composition in photography Studio Photography I: a single food photo shoot with the light 5 source.

Studio Photography I: a single food photo shoot with the two light 6 source.

Introduction to food styling 7

Salad plate design and presentation rules and vegetables. 8

Mid-term 9

Plate of cold meats and breakfast products, the rules of design and 10 presentation

Meat cooking; plate design and presentation rules 11

Fish and seafood dishes; presentation of design rules 12

Desserts, sauces and presentation plate design rules 13

Visual design beverages. 14

RECOMMENDED SOURCES

1-Fotoğraf, Roger Bellone, Dost Kitabevi, 2010 Textbook 2-Fotoğraf Sanatında Kompozisyon, Sabit Kalfagil, Fotoğrafevi, 2006 1-Digital Food Photography and Styling, Helene Dujardin, Wiley, 2011

2-Food Photography, Nicole Young, Peachpit Press, 2011

3-The Art of Preparing food for the camera, Delores Custer, Wiley, Additional Resources 2010

4-Food Stylist Handbook, Denise Vivaldo, Gibbs Smith Pres., 2010

5-Food Presentation Secrets, Cara Hobday, Firefly Books, 2010

MATERIAL SHARING Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 50%

Quizzes

Practicae,teamwok, attitude

Assignment 1 50%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60% GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

1 Students study food in the context of food history, geography, culture and nutritional sciences.

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food. *

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 * research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events. They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 16 3 48 hours)

Hours for off-the-classroom study (Pre-study, practice) 16 5 80

Mid-terms 1 6 6

Assignment 1 12 12

Final examination 1 6 6

Total Work Load 152

Total Work Load / 30 (hours) 5,1

ECTS Credit of the Course 5

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

TURKISH LOCAL CUISINES CULA 391 FALL 2+4 4 8

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Compulsary

Course Coordinator

Instructors

Assistants

The aim of this course is to introduce several cultures that helped set Goals up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history. Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in Content the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes 2, 5, 7, 12, 16 Understand the basics of Turkish cuisine. 1, 2, 3, 4 A,B,C

Understand the cultural setting that is lying under 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C Turkish cuisine. Identify specific local ingredients and know where to source them. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C

Learn the characteristics of food habits of this 2, 5, 7, 12, 16 country and especially the feeding systems on the 1, 2, 3, 4 A,B,C streets. Set up balanced traditional menus without the help of 2,5,7, 2,16 1, 2, 3, 4 A,B,C a senior. 2, 5, 7, 12, 16 Calculate the cost of each recipe. 1, 2, 3, 4 A,B,C

Find creative and contemporary ways of presenting 2, 5, 7, 12, 16 Turkish traditional dishes. 1, 2, 3, 4 A,B,C

Know about cost control. 2, 5, 7, 12, 16 1, 2, 3, 4 A,B,C Find appropriate way to use ingredients. 2, 5, 7, 12, 16 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

1 Orientation

2 Introduction

3 Internal Anatolia

Marmara Region 4

5 Mediterranean Region

6 Black Sea Region

7 Casseroles and earthenware

8 MIDTERM EXAM

9 East Anatolia region

10 Aegean region

11 South East Region

12 Digestive dishes

13 Mezes

14 Meatballs

RECOMMENDED SOURCES

Textbook The Turkish Cuisine in Historical Perspective - Deniz Gürsoy /Oğlak Yay Ramazan Geldi Hoş geldi, Baklava Tepsisi Boş gelmedi - Deniz Gürsoy / Oğlak yay.

-Çilingir Sofrasnda Rakı Mezeleri - Deniz Gürsoy / Oğlak Yay. Additional Resources -Tok Karnına Dokuz Topak Köfte - Gürsoy Deniz / Oğlak Yay.

-Midenin Cilası Çorba - Gürsoy Deniz / Oğlak Yay.

MATERIAL SHARING

Documents

Assignments

Exams

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-term 1 65%

Assignment 1 20%

Project

Attendance and participation 1 15%

Total 100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 40% GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 60% GRADE

Total 100

COURSE CATEGORY Basic Occupational Courses

Course Categories

Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5

Students study food in the context of food history, geography, culture and 1 nutritional sciences.

Students approache food and cooking as an art process and they are 2 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 3 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 5 safety. 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 6 and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In this 7 context, they know basic cooking techniques,they implement and develop 5

them. They know the historical, geographical and cultural background of alcoholic 8 and non-alcoholic beverages and they know the stages of production. They

can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, professional 10 standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, 11 controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, and 4

they develop good presentation skills. Students understand the effects of food on human health and society, and in 13 this context they follow the press and media organizations and contribute to

them.

14 Students understand and manage food-related events.

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the

country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and 16 2 cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food

production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 6 84 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 4 56

Mid-term 1 6 6

Quizzes

Project 1 28 28

Final examination 1 6 6

Total Work Load 180

Total Work Load / 30 (h) 6

ECTS Credit of the Course 6

COURSE INFORMATON

Course Title Code Semester L+P Hour Credits ECTS

Food Beliefs & Rituals In Anatolian Folklore CULA 499 1 3+0 3 6

Prerequisites -

Language of English Instruction

Course Level Bachelor's Degree (First Cycle Programmes)

Course Type Elective

Asst. Prof. Dr. Arzu Durukan Course Coordinator

Asst. Prof. Dr. Arzu Durukan Instructors

Assistants

The aim of this course is to know and understand the meaning of unique food rituals and traditions in Anatolian folklore; identify their social value in community relations in Turkish Goals culture; collect original recipes and use them in order to create conceptual menus.

The food beliefs and traditions that persist in Anatolia, the rituals that were centered on food constitute the subject matter of this course. The lecture explore the function of food in rites of passage such as birth, circumcision, marriage, death as well as in religious feast and fasting days in different religions such as Ramadan or Easter and also in beliefs and traditions that were related to seasonal periods such as Nevruz and Hıdrellez. Content The historical past of these multicultural food related rituals will be emphasized also during the course. The symbolic meanings of food such as bread and salt, the use of food in magical rituals represent other topics. The adaptation of modern food rituals in Turkish culture such as birthday celebration will be analyzed also within the limits of the course.

Program Teaching Assessment Learning Outcomes Learning Methods Methods Outcomes Understands the meaning of unique food rituals 1,3 and traditions in Anatolian folklore. 1,2,3 A,B,C

Recognizes the symbolic meaning of important 1,3,7,16 1,2,3 A,B,C dishes and desserts in Anatolian food culture Identifies the social value of food in community 1 1,2,3 A,B,C relations in Turkish culture Creates conceptual menus related to Anatolian 1,3,7,12,14 food rituals 1,2,3 A,B,C

Collects original recipes and standardize them 1,3,12,14,16 1,2,3 A,B,C

1,3,12 Researches and writes an academic paper 1,2,3,14 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

What is a ritual? L. M. Long . “Food as Symbol”, The symbolic meaning of food in beliefs and in Encylopedia of Food & 1 rituals Culture, p.376-378

What is a ritual? E. Artun. “Sosyal Normlar”, Türk Halk Bilimi, Kitabevi 2005. The social function of rituals 2 “Feasts, Festivals and Fasts”, in What is food ritual? Encylopedia of Food & Culture, p. 626- 629

The function of food in rites of passage in E. Artun. “Halk Kültüründe Anatolia: Geçiş Dönemleri”, Türk Halk Bilimi, Kitabevi 2005. 3 1- Birth (“Lohusa sherbet; paluze/ pelte) 2- Diş buğdayı- Diş Hediği N. Halıcı. “Doğum- Sünnet”, 3- Circumcision Ege Bölgesi Yemekleri, 1981 4-Departing for military service N. Halıcı. “Geçiş Dönemleriyle İlgili İkram ve Yiyecekler”, Karadeniz Bölgesi Yemekleri, Konya 2001, s.45-95.

M. Üçer, “Doğum, Diş Hediği, Sünnet”,

Anamın Aşı Tandırın Başı, İstanbul 2006, p. 318-320 E. Artun. “Halk Kültüründe Geçiş Dönemleri”, Türk Halk Bilimi, Kitabevi 2005.

N. Halıcı. “Geçiş Dönemleriyle İlgili İkram ve Yiyecekler”, Karadeniz Bölgesi Yemekleri, Konya 2001, s.45-95.

N. Halıcı. “Söz Kesme- Nişan- Düğün- Ölüm”, Ege Bölgesi Yemekleri, 1981 The function of food in rites of passage M. Üçer, “Söz Yemeği, Nişan, 6- Wedding (Söz, nişan, kına gecesi, Kına, Ölü Yemeği”, Anamın Aşı düğün hamamı, düğün) Tandırın Başı, İstanbul 2006, p. 4 321-324 7- Death ( Mevlüt, Helva, Ölü yemeği, Koliva..) Harun Yıldız. “Alevi Geleneğinde Ölüm ve Ölüm Sonrası Tören ve Ritüeller”, 25-26 Kasım 2004 Uluslararası Türk Kültüründe Ölüm Sempozyumu, Marmara Üniversitesi.

M. Dağdeviren“ Keşkek Ağzımız Tadı”, Yemek ve Kültür, sayı 12

M. Dağdeviren, “Ca (İskilip Dolması)”, Yemek ve Kültür, sayı 4

Food in religious days M. H. Sauner, “Temel Ezginin Üç Örneği: Aşure, 1- Kandils Anuşabur,Koliva » Yemek ve 2-Ramadan (Oruç- İftar- Sahur) Kültür, sayı, 13 5 3-10th of Muharrem- Ashura day (Comparison of Ashure- Anuş Abur & Koliva; Ö. Samancı, “Aşure”, Yemek ve Kültür, sayı, 13 the symbolic meaning of wheat) Ö. Samancı, “19. Yüzyıl

İstanbul’unda Ramazan Sofraları”, Yemek ve Kültür, sayı 14

N. Berkok. K. Toygar. Ramazan Yemekleri ve Mutfak Kültürü, Ankara 1996.

N. Halici. “Kutsal Günlere Ait Yiyecek ve İnanışlar”, Ege Bölgesi Yemekleri, 1981

N. Halıcı, “Kutsal Günlerle İlgili İkram ve Yiyecekler”, Karadeniz Bölgesi Yemekleri, Konya 2001, p. 96-115. N. Halıcı, “Paskalya Bayramı-“, Güneydoğu Anadolu Bölgesi Yemekleri. İ. Eksen. “Bayramlarımız”, Çokkültürlü İstanbul Mutfağı, İstanbul 2001. S. Bozis. “Noel ve Yılbaşı Hazırlıkları, Karnaval Ayı, Büyük Oruç ve Sonrası” İstanbul Lezzeti, Tarih Vakfı Yurt Religious Feasts Yayınları. M. Üçer. “Dini Bayramlar ve 1- Ramadan Feast Özel Günler, Anamın Aşı 2- Feast of Sacrifice 6 Tandırın Başı, İstanbul 2006,s. 3- Noel 303- 308. 4- Easter N. Halici. “Kutsal Günlere Ait 5- Rosh Hashanah Yiyecek ve İnanışlar”, Ege

Bölgesi Yemekleri, 1981

N. Halıcı, “Kutsal Günlerle İlgili İkram ve Yiyecekler”, Karadeniz Bölgesi Yemekleri, Konya 2001, p. 96-115. “Bayramlar- Pesah”, İzmir Sefarad Mutfağı, 2004, p. 110- 125

7 Midterm E. Artun. “Türk Halk Kültüründe Nevruz”, Food related events in seasonal periods E. Artun. “Türk Halk Kültüründe Nevruz - Hıdrellez- Festivals organized for Hıdrellez” 8 harvest M. Dağdeviren. “Hıdrellez ve Dortulu Pilav”, Yemek ve Kültür, Sayı 6. M. Üçer. “Sultan Nevruz ve Hıdrellez”, Anamın Aşı Tandırın Başı, İstanbul 2006, p. 326- 334.

“Sacrifice”, Encylopedia of Food & Culture, p. 223-224 Offering food M. Üçer. “Helva İle İlgili 1- Rain prayer (Yağmur Duası) Gelenekler”, Anamın Aşı 2- Acele Bacı Helvası Tandırın Başı, İstanbul 2006, p. 9 3- Zekeriya Sofrası 211

4- Sacrifice N. Halici.”Neşeli Günlerle İlgili İkram ve Sofralar” “İstek Dilek Sofralarıyla İlgili”, Karadeniz Bölgesi Yemekleri, Konya 2001, p.96-122. Museum visit- Sadberk Hanım 10

« Helva» İstanbul Ansiklopedisi,, Tarih Vakfı Yurt Yayınları, vol. 4 .p. 47-48 V. Günay. “Türk Sosyo-Kültürel Symbolic meaning of food Hayatında Tuzun Yeri Üzerine”, Bread Tuz Kitabı, Kitabevi, 2004, p. 105- 112 Salt 11 A. Ünsal. “İnançlarda Dinlerde v Halva e Anadolu Folkorunda Ekmek”, Nimet Geldi Ekine, İst. p. 81- Baklava 98.

İ. Ortaylı. “Baklava Alayı”, İstanbul Ansk., Tarih Vakfı , vol. 2 .p. 5

Asuman Bektaş. “Mevlevilikte Matbah Terbiyesi”, Yemek ve Kültür, no 5. Food rituals in Sufi orders N. Halıcı, Sufi Cuisine, London 12 Mevlevi & Bektaşi orders 2005.

S. Soysal. Derviş Sofraları, İstanbul 2007.

The adaptation of modern food rituals in Turkish culture “Birthday Foods”, Encylopedia of Food & Culture, p. 212-214 Birthday celebration 13 “Wedding Cakes”, Encylopedia New Year celebration of Food & Culture, p. 521-523 Wedding cakes

14 Students Presentations

Text Book: Encylopedia of Food & Culture. Ed. S. Kats, 2003. (related parts); E. Artun. Türk Halk Bilimi, Kitabevi 2005.

Additional Readings: Yemek ve Kültür, Çiya Yayınları

MATERIAL SHARING

Documents Documentaries; Power point presentations; recipes; photos

Assignments Term Paper

Exams 1 Midterm 1 Final

ASSESSMENT

IN-TERM STUDIES NUMBER PERCENTAGE

Mid-terms 1 25

Discussion 13 15

Term Paper 1 25

Total 65

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL 35 GRADE CONTRIBUTION OF IN-TERM STUDIES TO OVERALL 65 GRADE

Total 100

COURSE CATEGORY Expertise/Field Courses

Course Categories Supplementary Courses

Basic Occupational Courses

Expertise/Field Courses

Courses on Communication and Management Skills

COURSE'S CONTRIBUTION TO PROGRAM

Contribution No Program Learning Outcomes 1 2 3 4 5 Students study food in the context of food history, geography, culture 1 and nutritional sciences. 5

Students approache food and cooking as an art process and they are 2 competent in the topics of design and visual presentation of food.

Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct 3 2 research and develop ideas on these issues.

Students have knowledge about the basic principles of nutrition and food 4 science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and 5 safety. 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 6 identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. Students gain knowledge about national and international cuisines. In 7 this context, they know basic cooking techniques,they implement and 4 develop them. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of 8 production. They can use these information in menu planning, food production, etc. Students can develop a new food product, standardize it and execute the 9 registration process in a scientific context. Students know the the national and international regulations, 10 professional standards and professional ethics around food and they apply them. Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage 11 cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. They can engage in independent studies and team work. They can 12 communicate effectively through verbal and in written communication, 5 and they develop good presentation skills. Students understand the effects of food on human health and society, 13 and in this context they follow the press and media organizations and contribute to them.

14 Students understand and manage food-related events. 3

They know world food trade, globalization, patterns of production and 15 consumption. They knows the importance of the food policies for the country's economy. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, 16 jellies, hot and cold desserts, ice creams and sorbets, sugar works, 1 decorations, decoration and presentation. They are competent in making chocolate. Students have theoretical and practical knowledge about the production 17 techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Total Duration Activities Quantity Workload (Hour) (Hour) Course Duration (Including the exam week: 16x Total course 14 3 32 hours)

Hours for off-the-classroom study (Pre-study, practice) 14 7 98

Mid-terms 1 3 3

Ödev 1 25 15

Final examination 1 3 3

Total Work Load 151

Total Work Load / 30 (hours) 5,03

ECTS Credit of the Course 5