GASTRONOMY AND CULINARY ARTS
COURSE DESCRIPTIONS
1. YEAR
1. FALL SEMESTER
TRM 111 INFORMATION TECHNOLOGIES
This course provides a broad introduction to the many elements that comprise an information system and briefly explores the underlying information technologies and their impact on business organizations. Emphasis is placed on managers' information needs, the various kinds of support necessary for decision-making, and the functional and strategic implications of information systems for organizations. Through the use of cases, course students will be expected to demonstrate an awareness of current developments and the ability to identify dominant issues and possible solutions arising from the adoption of new technologies.
Course Credits (ECTS): 6
ENGG 101 ADVANCED ENGLISH I
The English for Gastronomy I course aims to develop mainly the comprehension (reading, listening), communication and writing skills of gastronomy students while teaching them field-specific language necessary for working in food and beverage operations. The course covers a range of topics related to food preparation and service, describing a meal, menu, restaurant parts and staff. Throughout the course, students will read a variety of texts centring on related major themes of the course book units in addition to studying most frequently used language and vocabulary in catering contexts and watch weekly videos about these topics and prepare written homework.
Course Credits (ECTS): 6
GAST 101 INTRODUCTION TO GASTRONOMY
The course lets students to explore the exciting world of texture and flavor production as it provides the opportunity to improve their sensory skills, understand the cultural factors that affect individual taste and eating choices and apply what they have learnt in research and problem-solving. It emphasizes the understanding of quality; of being able to recognize differences in products based on how the particular products are made and whom they are made for.
Course Credits (ECTS): 3
GAST 103 NUTRITION
This is a general introductory course in nutrition for students to learn the aspects of healthy nutrition, macronutrients, micronutrients, functional foods, nutrition and sustainability, food allergies and intolerances, consumerism, and food safety. Students will examine the fundamental concepts of nutrition, which are addressed with an additional special focus on contemporary issues relevant to developing professionals in gastronomy.
Course Credits (ECTS): 4
MATH 111 CALCULUS FOR SOCIAL SCIENCES I
Functions, properties and their graphs. Trigonometric functions. Exponential functions, inverse function and logarithms, geometric series, compound interest, exponential growth and decay. The tangent of a curve, The Limit of a function, one sided limits, limits at infinity, continuity. Derivatives and rates of change. The product and quotient rules, Derivatives of trigonometric functions, the chain rule, implicit differentiation, derivatives of logarithmic functions. The mean value theorem. Fundamental theorem of calculus. Indeterminate forms and L’Hospital’s rule. Optimization problems.
Course Credits (ECTS): 7
2. SPRING SEMESTER
ENGG 102 ADVANCED ENGLISH II
Gastronomy English II is the continuation of Gastronomy English I course. The aim of the course is to improve the students' reading, listening, communication and writing skills through the units studied and the assignments. In the course, various topics related to food preparation and service, food, menu, restaurant sections and personnel are discussed. Throughout the course, students will study the most common language and vocabulary used in the context of cooking, as well as a variety of texts focusing on the relevant main themes of textbook units, and will prepare a written homework to follow weekly videos on these topics.
Prerequisite: ENGG 101
Course Credits (ECTS): 6
GAST 104 FOOD SCIENCE
This is a general introductory course in food science that includes major food components (carbohydrates, proteins and fats) and commodities (cereals, vegetables and fruits, meat, poultry, fish and dried beans, eggs and egg products, fat and oil products), food additives and contaminants. It aims to introduce students to the basic fundamentals of food science and underlying technology associated with providing safe, nutritious, and abundant supply of fresh and processed foods to humans.
Course Credits (ECTS): 5
GAST 106 AGRICULTURAL PRODUCTION
In this course the students will experientially involved in growing simple salad greens and some seasonal vegetables in a small laboratory garden. First year students will be responsible from the management of this garden then pass it onto the new incoming group.
Course Credits (ECTS): 3
GAST 108 BASIC ART EDUCATION
The purpose of the course is students to learn basic design concepts; form, pattern, composition, theme, organization, color, texture. Introduction do design problem solving skills. Abstract 2D and 3D design problems.
Course Credits (ECTS): 3
TRM 108 SANITATION, HYGIENE AND OCCUPATIONAL SAFETY
The importance of sanitation and occupational safety in hotel operations. Food and beverage microbiology. Personal hygiene of staff. Cleaning and maintaining food production and service equipment and facilities. HACCP concepts and applications. Fundamental concepts of specific hazards that may pose risk to employees (such as cuts, burns, slips and falls, electric shock, etc.) are addressed with an additional special focus on control measures and contemporary issues relevant to developing professionals in industry. This course outlines the main principles of good personal hygiene, safe food storage, preparation, cooking, thawing, and holding food for service.
Course Credits (ECTS): 4
TRM 112 INTRODUCTION TO TOURISM
Tourism history and introductory principles as: Tourism in perspective; cultural tourism; sociology of tourism; tourism psychology and motivation as to the different features of the total tourism product. Total tourism product such as accommodation units, leisure and recreation facilities; transportation, travel, cultural activities, supporting services as insurance, banking etc. Planning, development and economics of tourism. Cases on tourism practices and philosophies as to past, present & future.
Course Credits (ECTS): 5
2. YEAR
3. FALL SEMESTER
TRM 231 FINANCIAL ACCOUNTING
This course introduces the student to the basics of financial accounting. Financial accounting is about recording and reporting financial information about a business’ or organization’s performance. This course provides an understanding of the concepts, principles and conventions of financial accounting. It provides students with the tools they need to perform an interpretation and assessment of financial statements for decision making. This course examines the major sections of the financial statements including cash, receivables, inventory, working capital, equipment, long-term assets, depreciation, short-term debt, long-term debt and equity. Topics include financial position, operating results, and cash flows. Students will become familiar with the rationale behind accounting.
Course Credits (ECTS): 5
TRM 227 INTODUCTION TO MARKETING
This course serves to introduce business students to the system by which products and services are matched with existing and evolving consumer needs. From a strategic planning perspective, the course focuses upon the major concepts and techniques necessary to identify and assess profitable business opportunities for large and small organizations. The case method of study is employed for the purpose of developing the student's analytical skills when dealing with change as it occurs in a marketing context.
Course Credits (ECTS): 5
GAST 201 INTRODUCTION TO CULINARY TECHNOLOGY
This course provides general information about kitchen operations and the fundamentals of cookery. Forming the core of the culinary education, the classic culinary terms and definitions play an important role supporting and reinforcing the basic principles techniques to be applied in professional kitchens ensuring occupational health and safety procedures. Each practical session aims to introduce students to professional knife handling and precision cuts; classic culinary techniques for stocks, sauces, forcemeats and doughs and principles as well as reinforce those learnt in previous sessions.
Course Credits (ECTS): 5
GAST 203 FOOD AND THEIR SPECIFICATIONS
The terms such as crystallization, oxidation, boiling, freezing etc. are taught. Preservation and cooking methods of foods, food additives and changes during cooking are examined.
Course Credits (ECTS): 3
GAST 205 INTRODUCTION TO BEVERAGES
Historical development and cultural interaction of beverages, production and storage of alcoholic and non-alcoholic drinks, food and drink pairing are studied in this course.
Course Credits (ECTS): 3
TRM 223 FOOD AND BEVERAGE MANAGEMENT I
Explanation and analysis of the internal workings of a food service management in business, industry and health related facilities. Presentation and analysis of food service organization structures, job descriptions, internal controls, internal system design, specialty food service equipment considerations. Analysis of the factors in the context of areas such as hotels, airline catering, other transport catering, educational institutions and contract food service management. Field visits to above mentioned types of operations.
Course Credits (ECTS): 4
4. SPRING SEMESTER
GAST 200 SUMMER WORK INTEGRATED LEARNING I
Students will complete a full summer, hospitality work experience at a hotel, a restaurant, a resort, a club, a theme park, an in-flight catering establishment, an institutional food service or on a cruise-line ship, providing them with real-life experiences that cannot be simulated in the classroom. Interns are to be evaluated by an academic supervisor as well as the internship coordinator on a regular basis.
Course Credits (ECTS): 5
GAST 202 KITCHEN TECHNOLOGY I
This lecture gives information about basic cutting and cooking techniques for preparing vegetables, chicken, meat and fish as well as making stocks, soups and sauces. Students will have basic and advanced skills and information essential for industrial kitchens in hotels and restaurants. Students can learn and analyze the trends in food preparation with respect to international and regional perspectives.
Prerequisite: GAST 201
Course Credits (ECTS): 5
GAST 204 FOOD CULTURE
This course explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging course gives students an introductory knowledge of food cultures from five continents. Based on progressive trends, this course is designed to develop and sharpen fundamental knowledge of international cuisines. Emphasis will be on sustainability and how locally grown foods enhance cuisines. This course covers the history and geography of cuisine, and people alongside recipes and cooking techniques. Detailed ingredients lists and culinary glossaries for each country or region discussed.
Course Credits (ECTS): 3
GAST 206 RESTAURANT OPERATIONS, PROBLEMS AND SOLUTIONS
Restaurants cover significant part of our lives as both small and medium sized enterprises and the workplaces that generate considerable revenue and provide employment opportunity. As a human-intensive line of business, they face with problems in every magnitude and try to find solutions. Students will study on how these problems arise within the system and what sort of solutions can be generated and will produce new approaches.
Course Credits (ECTS): 4
GAST 208 INTRODUCTION TO PASTERY AND BAKERY
This course introduces students to classical pastry and presents the fundamental techniques of pastry doughs, creams and fillings necessary to achieve successful creations and gives students a strong foundation on which to build their pâtisserie skills and knowledge. The demonstrations and practical sessions are focused on the work with dough and batter, cream and pastry as well as the elaboration of classic cakes. During the classes, students will gain expertise on making of each product, across their origin and history.
Course Credits (ECTS): 5
GAST 210 FOOD HISTORY
Historical development of food and beverage consumption is examined in respect to economic, social, political and cultural processes in this course. European and World cultures from Renaissance to present day are explained. Evolution and effects on gastronomy of production systems from Industrial Revolution until today is also examined. Changes resulting from both individual and social aspects with regard to food production and consumption is informed.
Course Credits (ECTS): 3
3. YEAR
5. FALL SEMESTER
GAST 301 KITCHEN TECHNOLOGY II
Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.
Prerequisite: GAST 202
Course Credits (ECTS): 5
GAST 303 COST CONTROL & PURCHASING (3-0) 3
Students will concentrate on establishing food and beverage control standards, developing and monitoring operational budgets, implementing menu engineering, managing purchasing and receiving control points, supervising storing and issuing control points, calculating, analyzing and reporting food and beverage costs and revenue.
Course Credits (ECTS): 4
GAST 305 SALES AND MARKETING FOR FOOD AND BEVERAGE
Students, who follow the course, will learn sales and marketing processes, management in food and beverage industry and will examine implementation of marketing concepts and methods according to necessities of food and beverage industry and case studies.
Course Credits (ECTS): 3
GAST 307 OTTOMAN KITCHEN CULTURE
Students will study the cuisines of the countries that were reigned over by Ottoman Empire in the history; their historical background, contributions to the humanity up to now. Types of foods, cuisine cultures, service, hygiene concepts, taste expectations will be assessed.
Course Credits (ECTS): 4
TRM 335 CONSUMER BEHAVIOUR
This course covers factors affecting purchase-related consumer decisions. Personal and external factors that have impact upon the consumer decision making process, attitude formation and attitude change, communication, adaptation of innovations and brand loyalty.
Course Credits (ECTS): 5
6. SPRING SEMESTER
GAST 300 SUMMER WORK INTEGRATED LEARNING II
Students will complete a full summer, hospitality work experience at a hotel, a restaurant, a resort, a club, a theme park, an in-flight catering establishment, an institutional food service or on a cruise-line ship which provides them with real-life experiences, preferably at a supervisory level, that cannot be simulated in the classroom. Interns are to be evaluated by an academic supervisor as well as the internship coordinator on a regular basis.
Prerequisite: GAST 200
Course Credits (ECTS): 5
GAST 302 KITCHEN TECHNOLOGY-III
Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.
Prerequisite: GAST 301
Course Credits (ECTS): 5
GAST 304 TURKISH REGIONAL CUISINES
Students will study the Local, Anatolian and Turkish cuisine. Their historical background, contributions to the humanity, types of foods, cuisine cultures, service, hygiene concepts, taste expectations will be assessed. Students will gain knowledge and experience through both production and tasting.
Course Credits (ECTS): 3
GAST 306 ADVANCED BAKERY AND PASTERY
In this course, advanced level of pastry and desserts preparing techniques and practices are given to the students. The required information about bakery production in terms of raw materials, tools and equipments in industrial kitchens are taught. The students use all those materials and information during the trainings.
Prerequisite: GAST 208
Course Credits (ECTS): 4
TRM 304 HUMAN RESOURCES MANAGEMENT
Functions of human resources management; human resource planning, job analysis, job descriptions, job specifications, job design, recruitment, selection, orientation of new employees, training and development, performance appraisal, wage and salary management, job evaluation, discipline, Resume and CV writing, interview process.
Course Credits (ECTS): 5
4. YEAR
7. FALL SEMESTER
GAST 401 MENU PLANNING AND DESIGN
In accordance with the principles of menu planning, varieties of menus are developed. Students learn how to prepare menu for low/high calorie diets, for people avoiding certain types of foods (meat, processed vegetables, for customers who are sensitive about healthy food etc.) Students gain ability to manage a food and beverage operation effectively. In this course, students will prepare a restaurant menu for customers as a case study.
Course Credits (ECTS): 4
GAST 403 KITCHEN TECHNOLOGY-IV
Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.
Prerequisite: GAST 302
Course Credits (ECTS): 5
GAST 405 WORLD CUISINES
The content of this course is made up of the forthcoming culinary specifications and practices of Europe, Far East, Asia, and the America continents. The students are informed about the culinary culture and the cuisines of those geographical areas. The recipes belonging to those geographical areas of the world are taught theoretically and practically.
Course Credits (ECTS): 5
GAST 407 FOOD REGULATIONS
Information about recommendation of EFSA (European Food Safety Authority), FDA (Food and Drug Administration), FAO (Food and Agriculture Organization of the United States), regulation, codex published by official foundations, food operation systems will be taught. In addition, genetic modification, food import, food additives, food safety and legal obligations constitute of the content of the course.
Course Credits (ECTS): 3
8. SPRING SEMESTER
GAST 400 CAPSTONE PROJECT
This course provides students with advanced knowledge of the research paradigms, questions and methods relevant to the study of gastronomy. Under the supervision of a designated academic staff member, students pursue an independently researched project of their choice. Assessment tasks focus on developing good literature search skills, sound research questions and a strong research proposal. The unit culminates in the writing of an academic paper.
Course Credits (ECTS): 5
GAST 402 FACILITIES MANAGEMENT AND DESIGN
Students will learn and be able to plan, design, draw, and select convenient equipment, interior design of production and service areas of restaurants or food production facilities. Students will have information and improve their understanding about planning and design specifications of commercial and institutional food facilities like basic capacity concerns, relations between personnel and spatial organization, kitchen types, classifications. The knowledge about maintenance and repair of these facilities will be gained by students.
Course Credits (ECTS): 5
GAST 404 KITCHEN TECHNOLOGY V
Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.
Prerequisite: GAST 403
Course Credits (ECTS): 5
AREA ELECTIVE COURSES
GAST 331 SENSORY EVALUATION OF FOOD
Effect of different kitchen techniques and formulations on sensorial properties of final product, testing of sensorial properties of foods such as appearance, taste and odor during sensorial panels consist this course. Furthermore, laboratory equipments and methods in order to evaluate the sensorial properties are taught in this course.
Course Credits (ECTS): 4
GAST 333 VEGETARIAN CUISINE
Students will learn necessary information about vegetarian and about people having special eating habits. So they will be able to create solutions for them.
Course Credits (ECTS): 4
GAST 335 NEW TRENDS IN GASTRONOMY
This course examines and the evolution of food trends, culture, eating habits and diet. The objective of this course is to introduce students to major contemporary trends in gastronomy, such as healthy eating, fusion cuisine, haute cuisine, nouvelle cuisine, and molecular gastronomy.Students will attend lectures and seminars on food trends and the current health and wellness industry.
Course Credits (ECTS): 4
GAST 330 CHEESE VARIETIES IN INTERNATIONAL CUISINES
This course examines the 9000+ year history of cheese, it's place in western civilization, and the environmental and cultural forces that shaped the development of diverse cheeses. And countries with their well-known cheeses will be studied.
Course Credits (ECTS): 3
GAST 332 FOOD WRITING
Students will develop and improve food-writing skills through the study of journalistic ethics, advertising, scientific and technological matters, recipe writing, food criticism, anthropological and historical writing about food, food in fiction, magazines and newspapers.
Course Credits (ECTS): 3
GAST 334 FOOD IN MYTHOLOGY AND BELIEFS
There are myths attached to every field of human experience and since food consumption is a universal pastime foods carry their fair share of such beliefs. Since food has played so vital a role in human history there is an extensive mythology which built around the subject. This course aims to teach the role and reflection of food and food items in myths, beliefs and folklores of the societies as a cultural issue.
Course Credits (ECTS): 3
GAST 431 FOOD STYLING AND PHOTOGRAPHY
The content of this course will consist of technical information to provide expertise in the field of visual and written social media and in the field where artistic practices take place in, and examples from that work area. Students will learn information about marketing in food and beverage industry and communication in particular, texture, balance, color, movement and basic design concepts such as integrity and design of serving plate.
Course Credits (ECTS): 4
GAST 433 OENOLOGY
Students will be given a basic overview of general ideas about wine production, grape varieties wine and food matching, quality assesment for wine in general. How to prepare a wine menu and the wine regions around the world together with wine regions of Turkey and the characteristics of Turkish wines will be the general overview. Wine tasting techniques and blind tasting and evaluation will be part of the course outline.
Course Credits (ECTS): 4
GAST 435 CHOCOLATE ART
The history of chocolate and desserts, their roots and geographies will be discussed. The products based on the chocolate as well as those formed through different dessert perceptions in the world will be researched and they will be produced and tasted in the pastry kitchen.
Course Credits (ECTS): 4
GAST 437 GASTRONOMY TOURISM
This course aims to show how local culinary culture can be effectively used in the
marketing process of the destinations and to study the best way using gastronomy tourism to create a working value chain and economic development. The focus of the course is on the destination marketing strategies, the role of food in destination marketing process, gastronomy tourism development strategies, and resources of gastronomy tourism which were suggested in relevant literature
Course Credits (ECTS): 4
GAST 439 CULINARY GEOGRAPHY
Culinary geography stems from the fact that food is an integral part of culture and culture is a major area of geography. Food is a necessary part of our lives and defines our culture and personalities. This course aims to discuss the local cuisine and concept of the authenticity, migration, historical trade roots and how all these factors effect the culinary culture in geographical interactions.
Course Credits (ECTS): 4
GAST 430 BANQUET AND EVENT MANAGEMENT
The course covers the subjects of food and beverage events, food festivals, inside/outside catering organizations, culinary competitions, national and international representation of various cuisines. Students learn the new trends and consumer needs for culinary events. The students are informed about contracting, management, direction, presentation, service and evaluation of a special organization.
Course Credits (ECTS): 5
GAST 466 INNOVATION AND CREATIVITY
This course adopts a problem based learning approach to explore the topic of change and innovation as it affects tourism, hospitality, gastronomy and events. Issues of innovation and creativity are explored in a real world context and are applied to specific case studies. Broad trends and change drivers are critically examined and debated. Students are required to analyse and discuss the potential implications of innovation and creativity for the gastronomy responses to these trends.
Course Credits (ECTS): 5
GAST 432 FOOD AND MEDIA
Students will examine the world of food and beverage from a different perspective such as media and press and research the opportunities in the printed and/or electronic press and media, which have taken on important duty in the recognition of the sector and also sector’s becoming widespread.
Course Credits (ECTS): 5
GAST 434 FOOD AND BEVERAGE SERVICE
This course gives the students a general knowledge of the terminology, concepts and procedures used in effective planning, operating and control for the front of the house of the food and beverage operations.
Course Credits (ECTS): 5
GAST 436 AEGEAN & MEDITERRANEAN CUISINE
The purpose of the course is students to get information about the Cuisine of Aegean & Mediterrannean Terroir. The course content is based on the region’s historical, geographical and cultural background and also particular ingredients and cooking techniques included. The course will be held both in theoretical and applied structure.
Course Credits (ECTS): 5