ARTISANAL PRODUCTS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY319	ARTISANAL PRODUCTS	6	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

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	Reading	Food Supply And Management	Lecture, Literature Review
9	Reading	Artizanal Bread Processing	Application
10	-	MID-TERM EXAM	-
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	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	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