Innovative Courses in Gastronomy and Culinary Arts Department!
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy, and Culinary Arts Department aims to support the development of students with innovative courses in its curriculum.
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy, and Culinary Arts Department aims to support the development of students with innovative courses in its curriculum.
Gastronomy and Culinary Arts Department is known as a department that updates itself with different innovations every day. For this reason, as sectoral innovations and trends change, these innovations continue to be the subject of lessons. The aim is to guide our students to new and current areas such as sustainability, waste-free living, innovation, and creativity in the kitchen with elective and compulsory courses and support their development! Information about some of these courses is given below.
GMS412 Innovation and Creativity in Culinary Arts
The aim of this course: is to train students who can develop new product designs and concepts by understanding advanced culinary techniques, taking into account basic nutrition concepts and food safety rules.
Students taking this course;
• It uses innovative techniques by following new food trends in the kitchen industry.
• Develops new products with different ingredients in the kitchen according to new food trends.
• Develops different and personalized menus.
• Makes new business development plans by using the acquired knowledge and skills.
GMS424 Fusion Cuisine
The aim of this course: is to develop innovative and original food formulas by combining world cuisines from different cultures and geographies on a single plate.
Students taking this course;
• Combines dishes from different cuisines on a single plate.
• Develops creative food formulas.
• Formulates functional and healthy meals by utilizing Turkish and World cuisine.
• In the process of creating dishes, it filters the dishes and ingredients of different cultures and determines the appropriate ones.
• Improves the dishes of Turkish cuisine by using the techniques used in world cuisines.
GMS351 Food and Sustainability
The aim of this course: The concept of sustainability, all areas related to food production, consumption, and use, and the adoption of sustainability approaches in gastronomy by students.
Students taking this course;
• Discusses with others within the scope of the concept of sustainability.
• Interprets the concept of sustainable gastronomy and associates it with studies in other fields.
• It creates menus within the scope of waste-free kitchen practices by examining the examples carried out in the relevant area.
• Compares the practices in Turkey and the world.
GMS102 Mixology
The aim of this course: is to provide information about the history and traditions of beverages, types of alcoholic and non-alcoholic beverages, production methods and preparation, beverage serving methods, learning the service of various beverages, sensory evaluation in beverages, learning beverages used in food preparation and bar management.
Students taking this course;
• Defines the properties of alcoholic and non-alcoholic beverages.
• Knows the production methods, properties, and preparation of alcoholic and non-alcoholic beverages.
• Knows the details of the cocktail presentation.
• It uses various beverages in food production.
• Knows three basic legal problems related to alcohol service.
• Knows third-party liability laws and bar and beverage laws.
For more detailed information about other innovative courses in the curriculum, click here.
