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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Open Education Faculty
  2. Culinary Arts
  3. Course Structure Diagram with Credits
  4. New Trends in Gastronomy
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 22/10/2025

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
AŞÇ214U - New Trends in Gastronomy IV. SEMESTER 0 +0 5.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) Lecturer Esra Zıvalı Bilgin
Mode of Delivery Distance Education
Place of Delivery
Used Educational Platforms
Prerequisites There are no prerequisites or co-conditions for this course.
Courses Recomended None
Recommended Resources Yılmaz, H. (2022). Gastronomide Yeni Akımlar. Anadolu Üniversitesi Açıköğretim Yayınları, Eskişehir
Work Placement None
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Molecular Gastronomy and Fusion Kitchen
Week - 2 Fast Food, Slow Food, Organic Agriculture and Organic Food
Week - 3 Vegan and Ayurvedic Nutrition
Week - 4 Green Restaurants and Themed Restaurants
Week - 5 Solving Sample Question
Week - 6 Solving Sample Question
Week - 7 Midterm exam
Week - 8 Geo-Marked Products and Functional Products
Week - 9 Street Delicacies
Week - 10 Neurogastronomy and Gastrophysics
Week - 11 Alternating Currents in Gastronomy
Week - 12 Solving Sample Question
Week - 13 Solving Sample Question
Week - 14 Final Exam

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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