TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	1
SEMESTER	First Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Instructor Gökmen Duman
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Knows current developments in gastronomy and related fields. 2) Establishes a connection between gastronomy and related fields and makes analysis. 3) Gains an insight into the future of gastronomy. 4) Conducts research, discussion and presentation on new trends in gastronomy. 5)
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The people within the scope of this course define and analyze the gastronomic trends that are active in the food and beverage industry today. Culinary trends that emerged with the relationship between health and nutrition; sustainable food culture; fusion and equipment kitchen currents topics such as New trends in the field of gastronomy and national and international developments are discussed and related issues are discussed.
COURSE CONTENTS	WEEK TOPICS 1st Week Acquaintance and orientation 2nd Week The concept of gastronomy from the past to the present 3rd Week Vegan and Vegetarian Trend 4th Week Slow Food and Fast Food Kitchen Trends 5th Week Gluten Free Diet 6th Week Raw Food Stream 7th Week Sustainability and Waste Food 8th Week Midterm exam 9th Week Fusion Culinary Current 10th Week Molecular Culinary Current 11th Week Functional Food, Superfood and Three Dimensional Meal Concepts 12th Week Organic Farming, Vertical Farming, Cellular Farming Concepts 13th Week neurogastronomy 14th Week Digital Gastronomy 15th Week Final examination
RECOMENDED OR REQUIRED READING	1. Kaplan, D. M. (2012). The Philosophy of Food. University of California Press. 2. Telfer, E. (1996). Food for Thought: Philosophy and Food, Routledge. 3. Pence, G. E. (2002). The Ethics of Food: A Reader for the 21st Century. Roeman & Littlefield Publishers Inc. 4. Formis, B. (2014). Eating as an aesthetic experience. In Practicing Pragmatist Aesthetics (pp. 169-183), Brill Rodopi.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 2 40 Other 1 30 Total(%) 100 Contribution of In-term Studies to Overall Grade(%) 100 Contribution of Final Examination to Overall Grade(%) 0 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 3 3 Preparation for Quiz Individual or group work 1 80 80 Preparation for Final exam 1 70 70 Course hours 14 3 42 Preparation for Midterm exam 1 60 60 Laboratory (including preparation) Final exam 1 3 3 Homework 2 10 20 Presentation (including preperation) 5 3 15 Book Presentation 2 10 20 Article Presentation 2 5 10 Article Total Workload 323 Total Workload / 30 10,76 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No