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ARTISANAL PRODUCTS PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY319 ARTISANAL PRODUCTS 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 Face to face
Coordinator of the Course Unit Prof.Dr. OSMAN ERGÜVEN VATANDAŞ
Instructor(s) of the Course Unit

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of this course is to provide students with the infrastructure to produce handmade culinary products and to show their positive aspects.
Contents of the Course Unit: The content of this course is food beliefs, traditions, production and processing of artisanal products.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Know the basics of handmade production.
Observe the value of artizanal products in the industry.
Produce original ideas for artisanal products.
Discuss trends in artisanal products.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Reading Food Trends And Global Flavors Lecture, Literature Review
2 Reading Food Beliefs And Rituals Lecture, Literature Review
3 Reading Factors Affecting Regional Flavor Perceptions Lecture, Literature Review
4 Preparing homework Anatolian Food History 1 Lecture, Literature Review
5 Reading Anatolian Food History 2 Lecture, Literature Review
6 Literature Review Food Design And Color Science Lecture, Literature Review
7 Literature Review Presentation techniques Lecture, Literature Review
8 - MID-TERM EXAM -
9 Reading Food Supply And Management Lecture, Literature Review
10 Reading Artizanal Bread Processing Application
11 Reading Botany and Elder Seed Processing Application
12 Preparing homework Fermented Product Productions Application
13 Preparing homework Processed Meat Products Application
14 Preparing homework Project Delivery and Presentation Lecture, Literature Review
15 Reading Project Delivery and Presentation Lecture, Literature Review
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Brennan, T. (2005). Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Explain the historical development process of Aviation Management.
2
2
Use computer programs related to Aviation Transportation.
2
3
Define basic concepts related with aviation management.
1

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.
3
2
Classify the relationship between the basic functions of the business and the interactions between these functions.
3
3
Apply knowledge and skills related to his / her field by considering the legal aspect of occupational health and safety.
2
4
Explain the concepts of entrepreneurship and innovation with the field.
3

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Manage operational activities related to the airline.
2
2
Gain lifelong learning skills and use knowledge of the field in the business life with the awareness of social responsibility.
2

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Prepare written agreements with relevant institutions in accordance with the legislation.
3
2
Perform the theoretical and practical knowledge related to the field with appropriate analytical methods and modeling techniques in business life.
1
3
Manage all phases from planning to implementation of aviation operations as a member of a team.
3
4
Cooperate with stakeholders related to air transport.
3
5
Develop the modern techniques and tools necessary for applications related to the field.
2

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Execute a study in his/her field independently.
2
2
Decide as an individual or a team member to solve the problems encountered in applications related to the field.
2

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Evaluate advanced knowledge and skills in his/her field with a critical approach.
2
2
Apply activities to improve his/her performance and his / her responsibility in line with the learning objectives by determining the learning needs.
1

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Communicate with people and institutions related to the field in writing and verbally.
1
2
Explain his/her thoughts on the issues related to the field and suggestions for solutions to the problems by the related departments by using supporting quantitative and qualitative data.
4
3
Organize projects and activities for the social environment with social responsibility consciousness and to be able to apply those.
3

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Manage airports and terminal operations efficiently using aviation and business information.
3

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 3 18
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 44 0 132
Total Workload of the Course Unit 132
Workload (h) / 25.5 5,2
ECTS Credits allocated for the Course Unit 5,0