| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DİLEK ÜNLÜ |
| Mode of Delivery |
This course is conducted only in the form of face to face teaching. |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
GMS201 Basic Cooking Techniques I and GMS202 Basic Cooking Techniques IIcourses are recomended to take for the students who are taken/will be taken this course. |
| Recommended Reading List |
http://osmanguldemir.blogspot.com.tr/http://www.cooksillustrated.com/http://www.copenhagencooking.com/?lang=enhttp://uktv.co.uk/goodfood/homepage/sid/566http://www.ifood.tv/http://www.thekitchn.com/http://www.turkyemekkulturu.info/http://istanbuleats.com/ |
| Assessment methods and criteria |
Midterm Exam 30%Practice 30%Final 40%In the exams, there are multiple choice, gap filling, matching, and open-ended questions.In practice, evaluation is done with the perspective of creativity. |
| Work Placement |
In this course, students practice a variety of applications with the perspectives of creativity and innovation. |
| Catalog Content |
Creative process stages of the cooks; Motivation; Job features; Satisfaction of he employee; Stress at work; Creativity in the kitchen; The first superstar chefs; Da Vinci Kitchen; Extraordinary banquets; "Şakşuka" and "barbunya pilaki" in the context of creativity; "Acılı ezme" and "cevizli kadayıf dolması"] in the context of creativity; "Sebze mücveri" and "mercimek köftesi" in the context of creativity; "Patlıcan salatası" and "sigara böreği" in the context of creativity; "Yaprak sarması" and "biber dolması" in the context of creativity. |
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