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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. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Current Approaches in Gastronomy
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS218 - Current Approaches in Gastronomy IV. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ ERDEM KORKMAZ
Mode of Delivery Face to Face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisites and co-requisities for this course.
Courses Recomended There is no recommended optional programme component.
Recommended Resources Gastronominin Temelleri , Anadolu Üniversitesi Yayınları
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Gastronomy From Historical Context.
Week - 2 Sustainable Gastronomy
Week - 3 Fusion Cuisine
Week - 4 Molecular Gastronomy
Week - 5 Slow Food Movement.
Week - 6 Mid-term Exam
Week - 7 Permaculture Studies.
Week - 8 Green Restaurants.
Week - 9 Nutrition Trends
Week - 10 Nutrition Trends.
Week - 11 Vegan and Vegeterian Nutrition
Week - 12 Contemporary Nutrition Trends
Week - 13 Overall Assesment.
Week - 14 Final Exam.

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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