Course Language:
İngilizce
Course Objectives:
The aim of this course is to bring the students’ attention to the existence of different culinary trends that influence food & beverage sector. At the end of this course the students are expected to have developed an understanding of past and contemporary culinary trends.
Course Content:
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; 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.
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Read and understand an elaborate recipe | 5,7,12 | 1,2,3,4 | A,B,C |
| Choose the correct ingredient, correct tools and utensils according to the recipe, measure and use. | 5,7,12,16 | 1,2,3,4 | A,B,C |
| Work according to the time allowed for phases of preparation cooking | 5,7,12,16 | 1,2,3,4 | A,B,C |
| Copy all the necessary information in the laboratory book | 5,7,12,16 | 1,2,3,4 | A,B,C |
| Choose the correct cooking method according to the cuts of meat, fish or chicken. | 5,7,12,16 | 1,2,3,4 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 | Lecture: Definition of a trend How do trends come about? Trend vs Fashion/ Cultural Trends/Culinary Trends | Lecture notes |
| 2 | Gastronomic Cuisine-French Classical Cuisine |
Cailein Gillespie, European Gastronomy into the 21st Century, p. 37- 66.
P. Ferguson. “A Cultural Field in the Making: Gastronomy in 19th century France” The American Journal of Sociology, vol. 104. no.3. 1998, p. 597-641. |
| 3 | Rise of Nouvelle Cuisine in France | 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. |
| 4 | Rise of Regional Cuisines | Julia Csergo, “The Emergence of Regional Cuisine”, Food: A culinary History, p. 500-518. |
| 5 | Popular Catering & Fast Food | “Fast Food”, Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.1 p.606-609. |
| 6 | Mediterranean Cuisine |
Diaz-Mendez. “Nutrition and the Mediterranean diet”, Food Policy 35.
Carol Helstonsky. Food Culture in the Mediterranean World, Greenwood Press, 2009 |
| 7 | Ethnic Food | “Ethnic Food”, Encylopedia of Food & Culture. Ed. S. Kats, 2003 |
| 8 |
Mid-term
|
|
| 9 | Fusion Cuisine |
Dara Goldstein. “Fusion Food Fusion Creation,” Gastronomica,
“Fusion Cuisine” Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.2, p. 90-91 |
| 10 | Slow Food/ Natural Food |
Carlo Petrini and Alice Waters Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair, 2007.
|
| 11 |
Modernist Cuisine- Molecular Gastronomy
|
Herve This. “Food for tomorrow”, European Molecular Biology Organization, vol.7., no.11.2006 |
| 12 | Gastro- Tourism | “Gastro-tourism as destination branding in emerging markets” International Journal of Leisure and Tourism Marketing react-text: 56 4(4):1-18 |
| 13 | Culinary trends in Turkey: New Anatolian Cuisine | Instructor notes |
| 14 | Culinary trends in Turkey, an overview | Instructor notes |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook | Cailein Gillespie, October 24, 2001, European Gastronomy into the 21st Century, Butterworth-Heinemann. |
| Additional Resources |
P. Ferguson, 1998, “A Cultural Field in the Making: Gastronomy in 19th century France” The American Journal of Sociology, vol. 104. no.3, p. 597-641.
H. Rao. P. Monin, 2005, “Border Crossing: Bricolage and the Erosion of the Categorical Boundaries in French Gastronomy”, American Sociological Review, vol.70. no.6, 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, 2006, “Food for tomorrow”, European Molecular Biology Organization, vol.7. no.11. Carol Helstonsky, 2009, Food Culture in the Mediterranean World, Greenwood Press. Ed. S. Kats, 2003, Encyclopedia of Food & Culture. |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid-terms | 1 | 20 |
| Laboratory | 3 | 30 |
| Assignment | 1 | 10 |
| Total | 60 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Students study food in the context of food history, geography, culture and nutritional sciences. | X | ||||
| 2 | Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | X | ||||
| 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. | X | ||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | X | ||||
| 5 | Students know and apply the international standards of food hygiene and safety. | X | ||||
| 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 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. | X | ||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them. | X | ||||
| 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. | |||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | X | ||||
| 10 | Students know the national and international regulations, professional standards and professional ethics around food and they apply them. | X | ||||
| 11 | 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, 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. | X | ||||
| 12 | They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | X | ||||
| 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. | X | ||||
| 14 | Students understand and manage food-related events. | X | ||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy. | X | ||||
| 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. | X | ||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | X | ||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 14x Total course hours) | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 3 | 42 |
| Mid-terms | 1 | 3 | 3 |
| Assignments | 1 | 6 | 6 |
| Final examination | 1 | 3 | 3 |
| Total Work Load | 96 | ||
| Total Work Load / 30 (hours) | 3,2 | ||
| ECTS Credit of the Course | 6 | ||
None