Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
213318001100GASTRONOMY AND FOOD HISTORYCompulsory112
Level of Course Unit
Short Cycle
Objectives of the Course
To provide terminological, phonetic and etymological definitions of gastronomy.
Name of Lecturer(s)
Dr. Öğr. Üyesi Ayşe Burcu ATALAY
Learning Outcomes
1 Learn the basic information used in the terminology of Culinary Arts
2Accurately pronounces the terms used
3 Knows the cause and effect relationship of the terms with the cultural meaning of the names.
4It stands out with its intellectual accumulation in international platforms.
5 Provides ease of adaptation to world standards in kitchen area and recognition of international kitchen molds
6It will be examined what processes the food goes through until it takes the form that is consumed today.
7She/he has mastered the processes of gastronomy and food history from past to present.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Food science, taste science definitions, gourmet and gourmet concepts, gastronomy relationship with fishery products, presentation of local dishes and food culture and tastes at national level and presentations, the history of culinary and cookery development and the chronological status of food history until today examines.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Gastronomy from Past to Present
2Definition and Historical Development of Cuisine, Origins of Anatolian Cuisine Culture I
3 Origins of Anatolian Cuisine Culture II
4 Mesopotamian Cuisine
5Greek Cuisine Culture in Ancient Times
6 Ancient Egyptian Cuisine
7 Historical Development of Far East Culinary Culture
8 European Cuisine in the Middle Ages
9 America's Discovery and New Foods
10 Renaissance and Italian Cuisine
11 Culinary Culture in the Middle Ages and Renaissance Periods
12Development of French Cuisine in the Modern Age
13 Industrial Revolution and Effect on Kitchens
14 New Flows in Gastronomy
15
16
Recommended or Required Reading
DENİZ GÜRSOY HISTORY OF GASTRONOMY AÖF COURSE NOTES
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Self Study14228
Individual Study for Mid term Examination717
Individual Study for Final Examination717
Homework11414
TOTAL WORKLOAD (hours)58
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6		PO
7		PO
8		PO
9		PO
10		PO
11		PO
12		PO
13
LO1             
LO2             
LO3             
LO4 5           
LO5             
LO6             
LO7             
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr