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