1. FIRST CYCLE - BACHELOR'S DEGREE
  2. TOURISM FACULTY
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 605 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 415MOLECULAR GASTRONOMY3 + 07th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective INTRODUCING MOLECULAR GASTRONOMINE AND DEVELOPING NEW PRODUCTS THROUGH MOLECULAR GASTRONOMY
Course Content NTRODUCING MOLECULAR GASTRONOMINE AND DEVELOPING NEW PRODUCTS THROUGH MOLECULAR GASTRONOMY
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1MOLECULAR GASTRONOMY AND PROPERTIES.
2MOLECULAR PRODUCTS CAN BE DEVELOPED BY GASTRONOMY TECHNIQUES.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 001                 
LO 002                 
Sub Total                 
Contribution00000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms11010
Final examination11010
Presentation / Seminar Preparation11616
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes