1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF SOCIAL SCIENCES
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 2407 GASTRONOMY AND CULINARY ARTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 522CURRENT TRENDS IN GASTRONOMY3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective Knowledge of new trends in gastronomy.
Course Content new trends in the field of gastronomy, knows the date approaches.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1new trends in the field of gastronomy, knows the date approaches.
2National and international developments in the field of gastronomy knows

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07
LO 001       
LO 002       
Sub Total       
Contribution0000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)11414
Hours for off-the-classroom study (Pre-study, practice)1014140
Assignments21020
Mid-terms177
Final examination11414
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1NURTEN ÇEKAL
Details 2022-2023 Fall1NURTEN ÇEKAL
Details 2021-2022 Fall1NURTEN ÇEKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 522 CURRENT TRENDS IN GASTRONOMY 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. NURTEN ÇEKAL ncekal@pau.edu.tr TUR A0202 %70
Goals Knowledge of new trends in gastronomy.
Content new trends in the field of gastronomy, knows the date approaches.
Topics
WeeksTopics
1 Gastronomy science
2 History of Gastronomy
3 Current trends in gastronomy
4 Gastronomy and media
5 green restaurants
6 Black Foods
7 veganism
8 vegetarianism
9 Slow Food
10 Row Food
11 egriculturel practices
12 edible insects
13 Food Photography
14 Ayurvedic Nutrition
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes