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 : |
Türkçe |
Level of the Course Unit : |
LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey |
Type of the Course : |
Seçmeli |
Mode of Delivery of the Course Unit |
- |
Coordinator of the Course Unit |
Doç.Dr. HAKAN ÖZCAN |
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
Bu dersin amacı, öğrencilere el yapımı mutfak ürünleri üretmek hakkında alt yapı sağlamak ve bunun olumlu yönlerini göstermektir. |
Contents of the Course Unit: |
Bu dersin içeriği, gıda inançları, gelenekleri, artizanal ürünlerin yapımı ve işlenmesidir. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Öğrenciler el yapımı üretimin temellerini bilirler. |
Öğrenciler artizanal ürünlerin sektördeki değerini gözlemlerler. |
Öğrenciler artizanal ürünlere yönelik özgün fikirler üretirler. |
Öğrenciler artizanal ürünler ile ilgili trendleri tartışırler. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
Literatür İnceleme, Okuma |
GIDA TRENDLERİ VE GLOBAL LEZZETLER |
Soru-Cevap, Tartışma |
2 |
Literatür İnceleme, Okuma |
GIDA İNANÇLARI VE RİTÜELLERİ |
Soru-Cevap, Tartışma |
3 |
Literatür İnceleme, Okuma |
BÖLGESEL LEZZET ALGILARINI ETKİLEYEN FAKTÖRLER |
Soru-Cevap, Tartışma |
4 |
Literatür İnceleme, Okuma |
ANADOLU YEMEK TARİHİ 1 |
Soru-Cevap, Tartışma |
5 |
Literatür İnceleme, Okuma |
ANADOLU YEMEK TARİHİ 2 |
Soru-Cevap, Tartışma |
6 |
Literatür İnceleme, Okuma |
YEMEK DİZAYNI VE RENK BİLİMİ |
Soru-Cevap, Tartışma |
7 |
Literatür İnceleme, Okuma |
SUNUM TEKNİKLERİ |
Soru-Cevap, Tartışma |
8 |
- |
ARA SINAV |
- |
9 |
Literatür İnceleme, Okuma |
GIDA TEMİNİ VE YÖNETİMİ |
Soru-Cevap, Tartışma |
10 |
Literatür İnceleme, Okuma |
ARTİZANAL EKMEK İŞLEMECİLİĞİ |
Soru-Cevap, Tartışma |
11 |
Literatür İnceleme, Okuma |
BOTANİK VE ATA TOHUMLARI İŞLEMECİLİĞİ |
Soru-Cevap, Tartışma |
12 |
Literatür İnceleme, Okuma |
FERMENTE ÜRÜN YAPIMLARI |
Soru-Cevap, Tartışma |
13 |
Literatür İnceleme, Okuma |
İŞLENMİŞ ET ÜRÜNLERİ |
Soru-Cevap, Tartışma |
14 |
Literatür İnceleme, Okuma |
PROJE TESLİM VE SUNUM |
Soru-Cevap, Tartışma |
15 |
Literatür İnceleme, Okuma |
PROEJETESLİM VE SUNUM |
Soru-Cevap, Tartışma |
16 |
- |
FİNAL |
- |
17 |
- |
FİNAL |
- |
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 |
Define basic concepts related with banking, insurance and finance.
|
0 |
|
|
|
|
|
2 |
Relates the theoretical and practical knowledge in the field to economics, business, law, statistics, accounting and marketing
|
0 |
|
|
|
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Relate banking and insurance applications to financial theories, mathematical and statistical methods.
|
0 |
|
|
|
|
|
2 |
Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Explain the planning and implementation process in banking and insurance transactions.
|
0 |
|
|
|
|
|
2 |
Provide solutions for the problems encountered in banking and insurance transactions.
|
0 |
|
|
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Use theoretical and practical knowledge in the field of banking and insurance transactions.
|
0 |
|
|
|
|
|
2 |
By analyzing economic data accurately, manage savings and portfolio investments to minimize financial risks.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
He/She works as a leader or a team member in a teamwork from the planning of the banking transactions to the implementation and performs the task assigned to them within the team.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Gain the basic knowledge necessary for the planning process of banking and insurance activities and human resources performance management.
|
0 |
|
|
|
|
|
2 |
Use the computer programs related with field in banking and insurance transactions.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Cooperate to bring innovative ideas to the stakeholders in the sector using banking insurance-related databases, information and communication technologies.
|
0 |
|
|
|
|
|
2 |
Research on scientific, sectoral developments and innovations related to the field with lifelong learning as a principle.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Analyze financial data related to his / her field.
|
0 |
|
|
|
|
|
2 |
Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.
|
|
|
2 |
|
|
|
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) |
Ders |
14 |
3 |
42 |
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme |
14 |
3 |
42 |
Arazi Çalışması |
0 |
0 |
0 |
Grup Çalışması / Ödevi |
0 |
0 |
0 |
Laboratuvar |
0 |
0 |
0 |
Okuma |
0 |
0 |
0 |
Ödev |
0 |
0 |
0 |
Proje Hazırlama |
0 |
0 |
0 |
Seminer |
0 |
0 |
0 |
Staj |
0 |
0 |
0 |
Teknik Gezi |
0 |
0 |
0 |
Web Tab. Öğrenme |
0 |
0 |
0 |
Uygulama |
0 |
0 |
0 |
Yerinde Uygulama |
0 |
0 |
0 |
Mesleki Faaliyet |
0 |
0 |
0 |
Sosyal Faaliyet |
0 |
0 |
0 |
Tez Hazırlama |
0 |
0 |
0 |
Alan Çalışması |
0 |
0 |
0 |
Rapor Yazma |
0 |
0 |
0 |
Final Sınavı |
1 |
3 |
3 |
Final Sınavı Hazırlığı |
8 |
3 |
24 |
Ara Sınav |
1 |
3 |
3 |
Ara Sınav Hazırlığı |
6 |
3 |
18 |
Kısa Sınav |
0 |
0 |
0 |
Kısa Sınav Hazırlığı |
0 |
0 |
0 |
TOPLAM |
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 |
|