COURSE SYLLABUS

GASTRONOMY AND CULINARY ARTS

1	Course Title:	GASTRONOMY AND CULINARY ARTS
2	Course Code:	GMB5342
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç. Dr. BİGE İNCEDAYI
16	Course Lecturers:	Doç. Dr. Bige İNCEDAYI
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941504 Fax: 0224 2941402 e-posta: bige@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is giving detailed information about gastronomy, art of food, international cuisines, kitchen management organization, cost control.
20	Contribution of the Course to Professional Development	The student will learn about world cuisines, food art, catering industry, menu planning, cost control.

Learning Outcomes:

1	The student will be able to have an information about gastronomy and art of food.;
2	The student will be able to have knowledge about international and national cuisines.;
3	The student will be able to have an information about importance of menu planning in human nutrition;
4	The student will be able to have an information about management and cost control.;
5	The student will be able to make an academic presentation;

22	Course Content:

Week	Theoretical	Practical
1	Definition of gastronomy
2	Cooking techniques
3	Turkish cuisine and its applications
4	International cuisines and their applications
5	Kitchen management
6	Menu planning
7	Automation systems used in foods and beverages
8	Cost control of foods and beverages
9	Hygiene and food safety
10	Restaurant management and service of foods and beverages
11	Physical design of foods
12	Student presentations
13	Student presentations
14	Student presentations

23	Textbooks, References and/or Other Materials:	Dittmer P.R. and Keefe J.D., 2009. Principles of Food, Beverage and Labor Cost Controls. Ninth Edition. Wiley, 633 p. Bode, S., 2003. Successful Catering. Managing the Catering Operation for Maximum Profit. Atlantic Publishing Group, Inc. 144 p. Beşirli, H., 2012. Yemek Sosyolojisi. Phoenix Yayınevi. Ankara, 183 s. McGee, H., 2004. On Food and Cooking. The Science and Lore of the Kitchen. NY, 884 p. Baysal, A., Küçükaslan, N., 2007. Beslenme İlkeleri ve Menü Planlama. Ekin Basım, Yayım, Dağıtım, Bursa, 404 s. Altınel, H., 2011. Menü Yönetimi ve Menü Planlama. Detay Yayıncılık, Ankara, 220 s. Koçak, N., 2010. Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara, 142 s. Yurdagel, Ü., Ü.R. Yaman, T. Baysal. 1996. Hazır Yemek Et ve Balık Konservesi Yapım Teknolojisi. Ege Meslek Yüksekokulu Yayın No: 21. İzmir. 32 s.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	50
Final Exam	1	50
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course	Presentation quality and the level of participation in the lessons
Information	While assigning homework and exam grades, the interest shown in the course is taken as a basis.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High