SUSTAINABLE GASTRONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GST517	SUSTAINABLE GASTRONOMY	1	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	MASTER'S DEGREE, TYY: + 7.Level, EQF-LLL: 7.Level, QF-EHEA: Second Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to teach the students the perception of sustainability, to introduce the concept of sustainable gastronomy, to raise awareness of students by examining the examples put forward within the scope of this concept.
Contents of the Course Unit:	The content of this course; the concept of sustainability, the current importance and scope of the concept of sustainable tourism and development, the future of food and gastronomic heritage concept, sustainable cuisine and implementation steps, sustainable menu samples, applications are performed worldwide with activities and Turkey within the scope of the concept.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Discuss with others within the concept of sustainability.
Interpret the concept of sustainable gastronomy and relate it to studies in other fields.
Creates menus by examining examples in the related field.
Compares Turkey and World applications.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Explanation of Course Operation Plan, Course Objectives, Course Content, Concept of Sustainability and Its Origin, History of Sustainability.	Lecture, Discussion, Question-Answer
2	Literature research	Importance and Scope of Sustainability in Today's Conditions, Importance of Sustainable Development and the Role of Gastronomy in This Development.	Lecture, Discussion, Question-Answer
3	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in Turkey : Relationship between Local Kitchens and Sustainability	Lecture, Discussion, Question-Answer
4	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in Turkey : Relationship between Local Kitchens and Sustainability	Lecture, Discussion, Question-Answer
5	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in Turkey: The relationship of geographical indication with Gastronomy Sustainability	Lecture, Discussion, Question-Answer
6	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in Turkey : Destination Relationship with Gastronomic Products and Sustainable Gastronomy	Lecture, Discussion, Question-Answer
7	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in Turkey : Sustainable Gastronomy Tourism	Lecture, Discussion, Question-Answer
8	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the World	Lecture, Discussion, Question-Answer
9	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the World	Lecture, Discussion, Question-Answer
10	-	MID-TERM EXAM	-
11	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the World	Lecture, Discussion, Question-Answer
12	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the World	Lecture, Discussion, Question-Answer
13	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the World	Lecture, Discussion, Question-Answer
14	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the World	Lecture, Discussion, Question-Answer
15	Literature research	Examples for Applications in Sustainability Supporters Gastronomy Sector in the world	Lecture, Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Kurgun, H. , Bağıran Özşeker, D. (2016). Gastronomi ve Turizm. Ankara: Detay Yayıncılık.
Rinaldi, C. (2017). Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability, 9(10), 1748.
Yılmaz, H. (2016). Bir İletişim Biçimi Olarak Gastronomi. Ankara: Detay Yayıncılık.
Sarıışık, M. (2019). Tüm Yönleriyle Gastronomi Bilimi. Ankara: Detay Yayıncılık.
Kurgun, H. (2017). Gastronomi Trendleri & Milenyum ve Ötesi. Ankara: Detay Yayıncılık.
Durlu Özkaya, F., Sünnetçioğlu, S., Can, A. (2013). Sürdürülebilir Gastronomi Turizmi Hareketliliğinde Coğrafi İşaretlemenin Rolü. Journal of Tourism and Gastronomy Studies 1/1, 13-20.
Kocaman, M., Kocaman, E. (2019). Yavaş şehir modelinde kültürel ve gastronomik ürünler ile marka şehir oluşturmak: Zile örneği. İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi Yıl:18 Sayı:35, s.837-850.
Savgın, E. C., Zengin, B. (2019). Çiftlik Turizmi Faaliyetlerinin Geleneksel Mutfak Kültürü Sürdürülebilirliği Açısından Değerlendirilmesi. Journal of Tourism and Gastronomy Studies 7/1, 484-504.
İnternet Kaynağı: TEDxAthens (2017). https://www.youtube.com/watch?v=bsh7Jk_1bas

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	Has comprehensive and expert knowledge about concepts, rules and phenomena in the field and nearby areas.						5
2	Gain knowledge of service processes in the sector, management principles and rules, and effective factors on service.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	List the solutions for the problems that may be encountered in the area and nearby areas.					4
2	Has detailed information about scientific research methods used to follow current developments.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Knowledge in the field and nearby areas, researches, correlates and makes inferences between the concepts.						5
2	Use the knowledge and concepts learned in the management and control of service processes.					4
3	Analyze knowledge, concepts and methods in the sector; evaluate critically.						5
4	Design possible solutions by using research methods in detail and explains these solutions in a way that is understandable in the sector.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Realize the planning, coordination, management and control functions by applying the rules of legislation.				3
2	Follow closely new developments in the service sector and contribute to its field by presenting original academic studies.						5
3	Identify the deficiencies in the application processes as a result of the analyzes and develops appropriate methods to complete them.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Work independently in a group						5
2	Conduct the process with the team or alone by offering creative solutions to problems.					4
3	Take responsibility in group work and control time management of both himself and his team.					4
4	Develop methods to increase motivation in team work.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gain new knowledge and skills by using detailed research competence to improve himself / herself academically and professionally.					4
2	In line with the principle of lifelong learning, learn innovations by closely following current developments.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use the information and communication technologies required by the field at the level of expertise.					4
2	Take part in team works by establishing effective interpersonal communication.						5
3	Follow the developments in the sector and communicates with stakeholders in written and verbal form.						5
4	Recognize different cultures and provide collaborations in related field thanks to social ability.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Distribute the tasks in a fair way regardless of the characteristics of the team employees.					4
2	Carry out sustainable practices by caring about the social and natural environment.						5
3	While fulfilling its responsibilities in line with the legal regulations and rules, it shows tolerance and respect to its colleagues.						5

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	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	10	3	30
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	1	1
Preparation for the Final Exam	1	28	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	12	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	156