ECOLOGICAL LITERACY AND SUSTAINABILITY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ILT389	ECOLOGICAL LITERACY 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	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to enable students to evaluate ecological literacy and sustainability as a way of thinking and action, and to address sustainability discussions with an innovative, inclusive (inclusive, inclusive) and holistic view and concrete examples.
Contents of the Course Unit:	This course covers the period we live in, which has started to be called the Human Age, and the reasons for this naming, the boundaries and limitations of the planet, sustainability discussions, ecological literacy and ecological literacy practices, sustainability debates, the cyclical economy that has gained momentum in recent years, the climate crisis, consumer culture, innovative transfers and It includes the topics of similar practices as well as watching movies and documentaries, discussions of cases and articles.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Understand the basic principles of ecology that sustain life on earth
Can consider the consequences of non-compliance with the basic principles of ecology in a historical perspective
Discuss what knowledge, skills and values are necessary for a sustainable life
It can develop the ability to observe natural phenomena and learn from nature
Evaluate innovative, inclusive and holistic sustainability approaches and practices at the individual, community, institution, country and international level
Can advance analytical thinking, argument development and writing skills combined with scientific research

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading and research on the subject to be studied	Human Age	-
2	Reading and research on the subject to be studied	Developing Empathy for All Lifestyles	-
3	Reading and research on the subject to be studied	Understanding How Nature Sustains Life	-
4	Reading and research on the subject to be studied	Consumer Culture	-
5	Reading and research on the subject to be studied	Global Warming	-
6	Reading and research on the subject to be studied	Climate Crisis	-
7	Reading and research on the subject to be studied	Carbon Footprint	-
8	Reading and research on the subject to be studied	Sustainability Issues in Energy and Food	-
9	Reading and research on the subject to be studied	Adopting Sustainability as a Lifestyle	-
10	-	MID-TERM EXAM	-
11	Reading and research on the subject to be studied	New Economy Models	-
12	Reading and research on the subject to be studied	International, Regional, National Institutions	-
13	Reading and research on the subject to be studied	New Movements and Actions	-
14	Reading and research on the subject to be studied	New Movements and Actions	-
15	Reading and research on the subject to be studied	Examples of artistic sources such as Film, Documentary and Design	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Examples of artistic sources such as Film, Documentary and Design
Greer J.M. (2011), The Wealth of Nature: Economics as if Survival Mattered, New Society Publishers.
Grober U. (2012), Sustainability A Cultural History, Green Books.
Heinberg R., D. Lerch (Ed.) (2010), The Post Carbon Reader, Watershed Media.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
2	Will be able to create individual menus using the principle of healthy eating plate.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

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	2	26
Land Surveying	1	15	15
Group Work	7	3	21
Laboratory	0	0	0
Reading	9	3	27
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	7	2	14
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	0	0	0
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	53	0	147