GEIN 315 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Creative Thinking

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
GEIN 315	Fall/Spring	3	0	3	5

Prerequisites	None
Course Language	English
Course Type	Service Course
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Group Work Problem Solving Application: Experiment / Laboratory / Workshop Lecture / Presentation
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi Ünsal Doğan BAŞKIR
Course Lecturer(s)	Arş.Gör. Aytunç ERÇİFCİ Öğr. Gör. Haluk MESCİ Öğr. Gör. Tuğbay Bilbay
Assistant(s)	-

Course Objectives	This course aims to harness and develop the innate creativity within each person using various methods, turning it into a powerful tool. It is designed to promote and develop creative thinking and problem-solving skills, addressing the need for individuals and teams to 'think outside the box' and applying fresh thinking to practical real-world problems.
Learning Outcomes	The students who succeeded in this course; Develop effective and innovative solutions for real-world challenges and problems. Demonstrate their ability to generate novel ideas and think outside the box by practicing various creative thinking techniques. Develop their skills to motivate, manage and work with creative teams. Use a set of practical tools and strategies that they can apply to foster creativity and innovation in their personal and professional lives. Explain the processes for developing a culture that nurtures creativity. Demonstrate their creative presentation skills.
Course Description	This course focuses on enhancing creative thinking and problem-solving skills. It starts with understanding the nature of creativity and the traits of creative individuals. Students will learn to overcome barriers to creativity and apply lateral thinking to complex problems. The course includes practical exercises, group discussions, and real-world projects to practice creative techniques. By the end of the course, students will have a toolkit of strategies to foster creativity and innovation in various contexts.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Principles of Creative Thinking	Mihaly Csikszentmihalyi - Creativity: The Psychology of Discovery and Invention, Chapter 2: Where is Creativity? ISBN0-06-092820-4
2	Overcoming Creative Blocks and Mindsets
3	Lateral Thinking	Edward De Bono - Six Thinking Hats, Chapter 6: The Purpose of Six Hat Thinking, 29-31, ISBN0-14-013784-X
4	Idea Incubation and Generation	Bryan W. Mattimore, "Idea Stormers: How to Lead and Inspire Creative Breakthroughs" Chapter 2: Beyond Brainstorming: Understanding Individual and Group Ideation Techniques, 23-49
5	Challenging Assumptions
6	Interrogating Problems	Dan Roam, "The Back of the Napkin: Solving Problems and Selling Ideas with Pictures" Chapter 14: Why Should We Even Bother? 222-237 , ISBN 978-0-462-09947-7
7	Kickstarting Ideas	Chris Jarez-Brown - How to have kick-ass ideas Chapter 2: The Process, 51-75, ISBN 978-0-00-722094-6
8	Techniques and Approaches for Generating Ideas	Goldberg, Levav, Mazursky, Solomon : Cracking the Ad Code, Chapter 1: Unification, 18-41, ISBN 978-0-521-67597-0
9	Reflective Thinking	Donald A. Schön, "The Reflective Practitioner: How Professionals Think in Action", Chapter 1: Professional Knowledge and Reflection-in-action, ISBN 1-85742-319-4
10	Managing and Motivating Creative People	Bryan W. Mattimore, "Idea Stormers: How to Lead and Inspire Creative Breakthroughs" Chapter 1: A Map of the Creative Mind: Embracing Seven Creative Thinking Mind-Sets, 11-23
11	Practical Application of Creative Techniques	Goldberg, Levav, Mazursky, Solomon : Cracking the Ad Code, Chapter 2: Activation, 43-62, ISBN 978-0-521-67597-0
12	Group Work and Problem-Solving Sessions
13	Case Studies in Creative Thinking	"Harvard Business Review on Breakthrough Thinking" Chapter 2: Spark Innovation through Empathic Design, 29-57 Chapter 4: A Film Director’s Approach to Managing Creativity, 87-117 Chapter 7: Interpretive Management: What General Managers Can Learn from Design?, 161-189 ISBN 1-57851-181-X
14	Final Project Presentation Preparation
15	Semester Review	Review of all course materials and preparation for the final exam.
16	Final Exam	No additional materials required.

Course Notes/Textbooks

Suggested Readings/Materials

Genrich Altschuller - Creativity as an exact science, 1984

Edward de Bono, "Lateral Thinking: Creativity Step by Step

James L. Adams, "Conceptual Blockbusting: A Guide to Better Ideas”

Tom Kelley and David Kelley, "Creative Confidence: Unleashing the Creative Potential Within Us All"

John W. Gardner, "Self-Renewal: The Individual and the Innovative Society"

Tina Seelig, "inGenius: A Crash Course on Creativity"

Donald A. Schön, "The Reflective Practitioner: How Professionals Think in Action"

Michael Michalko, "Thinkertoys: A Handbook of Creative-Thinking Techniques"

Semester Activities	Number	Weigthing
Participation	1	10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	2	20
Presentation / Jury	1	20
Project	1	50
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade		50
Weighting of End-of-Semester Activities on the Final Grade		50
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	3	42
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	2	15	30
Presentation / Jury	1	18	18
Project	1	30	30
Seminar / Workshop			0
Oral Exam			0
Midterms			0
Final Exam			0
		Total	168

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	-	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	-	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-