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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 411SLOW FOOD3 + 07th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The aim of this course is to bring the students' attention to the existence of different culinary trends which influence the 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.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Knows how economic, cultural and social parameters create culinary trends
2Knows about the past & present food trends in the world
3Creates an insight into future food trends
4Creates menus related to different food trends & compare them
5Understands & analyzes consumer's expectation in food & beverage sector
6Knows the profession of culinary arts into more depth

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00145345345345345345
LO 00255555555555555555
LO 003                 
LO 004                 
LO 005                 
LO 006                 
Sub Total91089108910891089108910
Contribution22122122122122122

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms122
Final examination144
Internet Searching/ Library Study2816
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 411 SLOW FOOD 3 + 0 1 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr TUR A0207 %70
Goals The aim of this course is to bring the students' attention to the existence of different culinary trends which influence the food & beverage sector.  At the end of this course the students are expected to have developed an understanding of past and contemporary culinary trends. 
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.
Topics
WeeksTopics
1 Yenilikçi Mutfak Akımlarının Tanımlanması
2 Yenilikçi Mutfak Akımlarının Tanımlanması
3 Yenilikçi Mutfak Akımlarının Tanımlanması
4 Yenilikçi Mutfak Akımlarının Tanımlanması
5 Yenilikçi Mutfak Akımlarının Tanımlanması
6 Yenilikçi Mutfak Akımlarının Tanımlanması
7 Yenilikçi Mutfak Akımlarının Tanımlanması
8 Yenilikçi Mutfak Akımlarının Tanımlanması
9 Yenilikçi Mutfak Akımlarının Tanımlanması
10 Yenilikçi Mutfak Akımlarının Tanımlanması
11 Yenilikçi Mutfak Akımlarının Tanımlanması
12 Yenilikçi Mutfak Akımlarının Tanımlanması
13 Yenilikçi Mutfak Akımlarının Tanımlanması
14 Yenilikçi Mutfak Akımlarının Tanımlanması
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes