1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
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
ASC 253CULINERY CURRENTS2 + 03rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective In this course, it is aimed to teach modern culinery current
Course Content Learning new culinery currents (organic agriculture, fast food, slow food, fusion cuisine, sustainable green restaurants, edible flowers and insects, street flavors, Mediterranean cuisine, molecular gastronomy, natural food-sustainable cuisine, gastrotourism, etc.) and creating new recipes
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learns the definition of culinery currents, the formation and types of culinery currents
2Distinguishes and analyzes the currents that are effective in the past and present
3Organic Agriculture, Fast Food, Slow Food, Fusion Cuisine, Sustainable Green Restaurants, Edible Flowers and Insects, Street Flavors, Mediterranean Cuisine, Molecular Gastronomy, Natural Food-Sustainable Cuisine, Gastrotourism etc. have knowledge on issues
4Have the ability to design a new culinery currents

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms166
Final examination166
Presentation / Seminar Preparation144
Report / Project326
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2NUSRET ERCAN ŞENLİKCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 253 CULINERY CURRENTS 2 + 0 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TMYO B0003 %80
Goals In this course, it is aimed to teach modern culinery current
Content Learning new culinery currents (organic agriculture, fast food, slow food, fusion cuisine, sustainable green restaurants, edible flowers and insects, street flavors, Mediterranean cuisine, molecular gastronomy, natural food-sustainable cuisine, gastrotourism, etc.) and creating new recipes
Topics
WeeksTopics
1 Defining Innovative Kitchen Trends
2 refined kitchen
3 NOUVELLE CUISINE (NEW KITCHEN FLOW)
4 fastfood trend
5 DARK COLOR KITCHEN FLOW
6 Fusion Cuisine
7 Molecular kitchen current 1
8 Molecular kitchen current 2
9 16 / 5.000 Çeviri sonuçları Popular Catering
10 Slow Food Trend
11 Vegetarianism and vegetarian cuisine
12 NEUROGASTRONOMY current
13 new cooking techniques
14 Innovative Prescription Practices
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