FOOD AND SUSTAINABILITY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS351	FOOD AND SUSTAINABILITY	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. İBRAHİM EROL
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to adopt the concept of sustainability, all areas related to food production, consumption and use, and sustainability approaches in gastronomy.
Contents of the Course Unit:	In the content of this course, topics such as sustainability, responsible production, consumption and use, sustainability strategies and the adoption of sustainable practices in gastronomy, food waste and recycling, carbon footprint, green practices will be examined.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Discusses with others within the scope of the concept of sustainability (Bloom 2-Evaluating).
Interprets the concept of sustainable gastronomy and associates it with studies in other fields (Bloom 3-Analyzing).
It creates menus within the scope of waste-free kitchen applications by examining the examples carried out in the relevant area (Bloom 4-Applying).
Compares the applications in Türkiye and the World (Bloom 3-Analyzing).

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Course functioning, introduction to the concept of sustainability, its history	Lecture, Discussion
2	Literature research	The importance of sustainability	Lecture, Discussion
3	Literature research	Sustainability principles, importance and scope of sustainable development, sustainability in food production and consumption, the role of gastronomy in sustainable development	Lecture, Discussion
4	Literature research	Sustainable gastronomy	Lecture, Discussion
5	Literature research	Green apps	Lecture, Discussion
6	Literature research	Food waste and recycling, carbon footprint, water footprint	Lecture, Discussion
7	Literature research	Eco-Gastronomy	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature research	Sustainable food movements	Lecture, Discussion
10	Literature research	Sustainable gastronomic tourism	Lecture, Discussion
11	Literature research	Examples of sustainable gastronomy practices in Turkey	Lecture, Discussion
12	Literature research	Examples of sustainable gastronomy practices from around the world	Lecture, Discussion
13	Literature research	Sürdürülebilirliğin uygulanışındaki engeller	Lecture, Discussion
14	Literature research	Projections on sustainable gastronomy	Lecture, Discussion
15	Literature research	Projections on sustainable gastronomy	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Durlu Özkaya, Özkök, Sünnetçioğlu ve Sünnetçioğlu (2021). Sürdürülebilir Gastronomi. Detay Yayıncılık.
Şengül ve Kurnaz (2021). Gastronomi Turizmi. Detay Yayıncılık.
Çeken, H (2016). Sürdürülebilir Turizm. Detay Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use the knowledge about subjects like art, environment and cultural history in their professional life and daily life

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to define the basic concepts of design principles in interior architecture and environmental design

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze by leading national and international project and cost management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.
2	By taking responsibility within individual or group, students will be able to apply interior design principles and skills learned in the interior and surroundings.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to organize interior architecture and exterior design application and technical equipment projects in interdisciplinary cooperation with different professional fields.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze possible problems and different regulations in interior and nearby environmental planning areas, by adopting the principle of lifelong learning, with social, cultural, innovative, sustainable and open to be develop ideas and solutions.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The Interior Architecture and Environmental design program graduates will be able to organize enviromental , sustainable projects and activities in the social dimension within the scope of their social responsibilities in their field studies.
2	Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The graduates of Interior Architecture and Environmental Design program will be able to design, application oriented sustainable, interchangeable and innovative interior architecture and environmental design projects in their professional lives by considering the life of the community.
2	Interior Architecture and Environmental Design graduates will be able to develop recommendations on the design-application projects of interiors social and nearby environments and project-cost management by using professional code of conduct, criteria and standards in accordance with legal frameworks.
3	Students will be able to organize interior architecture and environmental design projects with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	15	15
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	15	15
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	153