TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Gastronomy in the world related to the current issues will have information about. 2) Learn how to analyze current issues and problems and propose solutions. 3) Evaluate and discuss current problems.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	It is taught how to analyze current information and current problems in the field of gastronomy in the world.
COURSE CONTENTS	WEEK TOPICS 1st Week İntroduction of the course 2nd Week Frozen foods 3rd Week Ready meals 4th Week Prepared mixtures and mortars 5th Week Fast food restaurants and varieties 6th Week Food additives and health evaluation 7th Week Edible flowers 8th Week Midterm 9th Week New seafood in the table 10th Week Sauces 11th Week Spices 12th Week GMO technology and its effects 13th Week Organic nutrition and molecular cuisine 14th Week New applications in restaurants 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Case Study,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 1 5 5 Individual or group work 14 1 14 Preparation for Final exam 1 18 18 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) Final exam 1 2 2 Homework Total Workload 98 Total Workload / 30 3,26 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No