| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY417 | ECOLOGICAL GASTRONOMY | 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 | Assoc.Prof. EMEL TOZLU ÖZTAY |
| Instructor(s) of the Course Unit | |
| Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
|
|---|---|
| Objectives of the Course Unit: | The aim of this course is to instill environmental awareness to students and to evaluate the environmental conditions in terms of gastronomy. |
| Contents of the Course Unit: | The content of this course includes environmental problems, global warming, environment-gastronomy relationship, environmental problems in the world of gastronomy and environmental awareness. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Explain the methods to be obtained based on the ecological balance of resources for raw material production |
| Interference about global warming and environmental problems |
| Evaluate the relationship between gastronomy and environment |
| Apply eco-friendly gastronomy regulations |
| Develop an ecological perspective for the process from raw material to consumption |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
|||
|---|---|---|---|
| Week | Preparatory | Topics(Subjects) | Method |
| 1 | - | Environmental awareness | Lecture, Literature review |
| 2 | Reading | Environmental problems | Lecture, Literature review |
| 3 | Reading | Global warming | Lecture, Literature review |
| 4 | Preparation homework | Environmental pollution | Lecture, Literature review |
| 5 | Reading | Possible effects of environmental problems | Lecture, Literature review |
| 6 | Literature research | Climates | Lecture, Literature review |
| 7 | Literature research | Climate by regions | Lecture, Literature review |
| 8 | - | MID-TERM EXAM | - |
| 9 | Reading | Review | Lecture, Literature review |
| 10 | Reading | Environment-Gastronomy relation | Lecture, Literature review |
| 11 | Reading | Botany and Ancestor Seed Processing | Lecture, Literature review |
| 12 | Preparation homework | Effects of environmental problems on gastronomy | Lecture, Literature review |
| 13 | Preparation homework | Measures to be taken on the environment in the field of gastronomy | Lecture, Literature review |
| 14 | Preparation homework | Environment friendly gastronomy applications | Lecture, Literature review |
| 15 | Reading | Environmental awareness in the world of gastronomy | Lecture, Literature review |
| 16 | - | FINAL EXAM | - |
| 17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Sarıışık, M. (2017). Gastronomi Bilimi. Detay. |
ASSESSMENT |
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|---|---|---|---|
| Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
| Level of Contribution | |||||
|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Theoretical |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Explain the basic concepts in the field and the basic disciplines arising from these concepts.
|
0 | |||||
| 2 |
Compare current theories in the field and communication theories.
|
0 | |||||
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Factual |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Solve problems related to the field by identifying problems related to the field.
|
0 | |||||
| 2 |
Compares the information and facts in the field with the fields of social sciences such as Sociology, Journalism, Television and Media.
|
0 | |||||
SKILLS |
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|---|---|---|---|---|---|---|---|
Cognitive |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
By graduating from this department, conduct analysis in fields like public relations, advertisement and marketing.
|
0 | |||||
| 2 |
Using field knowledge, identify and solve problems related to field.
|
0 | |||||
SKILLS |
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|---|---|---|---|---|---|---|---|
Practical |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Apply the projects in line with the field of campaign analysis, in line with the communication plan to be prepared.
|
0 | |||||
| 2 |
By using theoretical and practical knowledge gained in his field, solve the problems of public relations and advertising industry.
|
0 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Taking part in public relations campaigns and advertising projects, implements the duties assigned to them within the team.
|
0 | |||||
| 2 |
Create original and innovative strategies by approaching the field dynamics creatively and critically with an integrated viewpoint.
|
0 | |||||
| 3 |
Designs a communication plan by taking responsibility in case of problems related to the field.
|
0 | |||||
OCCUPATIONAL |
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|---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Describe creative production, presentation and persuasion techniques to support the professional expertise.
|
0 | |||||
| 2 |
Analyze the developments, changes and innovations in his field and gices an example.
|
1 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Effectively explain his/her opinion in the context of advertising, public relations, marketing, etc. to related persons and institutions in writing and verbal.
|
0 | |||||
| 2 |
Designs projects and activities for the social environment in which they live with the consciousness of social responsibility.
|
1 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Determine career goals by establishing cooperation with the sector in line with the information he/she has.
|
0 | |||||
| 2 |
Analyze and interpret the social and global impacts of issues related with communication.
|
0 | |||||
| 3 |
Design new knowledge and techniques using technical and theoretical knowledge and skills related to his / her field.
|
0 | |||||
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 | 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 | 3 | 3 |
| Preparation for the Final Exam | 8 | 3 | 24 |
| Mid-Term Exam | 1 | 3 | 3 |
| Preparation for the Mid-Term Exam | 6 | 2 | 12 |
| Short Exam | 0 | 0 | 0 |
| Preparation for the Short Exam | 0 | 0 | 0 |
| TOTAL | 44 | 0 | 126 |
| Total Workload of the Course Unit | 126 | ||
| Workload (h) / 25.5 | 4,9 | ||
| ECTS Credits allocated for the Course Unit | 5,0 |