MEDIA CULTURE SOCIETY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
HRY416	MEDIA CULTURE SOCIETY	5	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 the course; to reveal the relationship between media, culture and society.
Contents of the Course Unit:	The content of the course; culture, culture, ideology and identity, the presentation of identity in the media, globalization and media, digitalization and media, and the use of new media.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Underlines the important points of the concepts of culture and ideology.
Describe the concepts of culture and ideology.
Gives examples of new media usage environments.
Debate the privacy problem in new media environments.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Related Section of the Textbook	Explanation of the course content, providing information about the sources	Lecture, Question-answer, Discussion Method
2	Related Section of the Textbook	Concept of Culture	Lecture, Question-answer, Discussion Method
3	Related Section of the Textbook	Culture and Ideology	Lecture, Question-answer, Discussion Method
4	Related Section of the Textbook	Culture, Ideology and Identity	Lecture, Question-answer, Discussion Method
5	Related Section of the Textbook	Culture, Ideology and Identity	Lecture, Question-answer, Discussion Method
6	Related Section of the Textbook	Presentation of Identity in Media	Lecture, Question-answer, Discussion Method
7	Related Section of the Textbook	Globalization and Media	Lecture, Question-answer, Discussion Method
8	-	MID-TERM EXAM	-
9	Related Section of the Textbook	General Evaluation	Lecture, Question-answer, Discussion Method
10	Related Section of the Textbook	Digitalization and Media	Lecture, Question-answer, Discussion Method
11	Related Section of the Textbook	Digitalization and Media	Lecture, Question-answer, Discussion Method
12	Related Section of the Textbook	New Media Usage Environments	Lecture, Question-answer, Discussion Method
13	Related Section of the Textbook	Privacy Problem in New Media Environments	Lecture, Question-answer, Discussion Method
14	Related Section of the Textbook	Privacy Problem in New Media Environments	Lecture, Question-answer, Discussion Method
15	Related Section of the Textbook	General Evaluation	Lecture, Question-answer, Discussion Method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Binark, M. (Der.) (2007). Yeni Medya Araştırmaları, Ankara: Dipnot Publications.
Castells, M. (2006). Bilgi Çağı: Kimliğin Gücü, (Volume 2). (Translated by Ebru Kilic). Istanbul: Istanbul Bilgi University Publications.
Çoban, B. (2009). " Sosyal Hareketler ve Medya ", Yeni Sosyal Hareketler. (Der.) Barış Çoban et al., İstanbul: Kalkedon Publishing
Rennie, E. (2006). Community Media: Critical Media Studies, Institutions, Politics, and Culture, USA: Rowman&Littlefield Publishers

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.	0
2	Can interpret basic concepts, study areas and approaches related to the field.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Can compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.	0
2	Can prepare technical infrastructure and contents of the culinary activies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.	0
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.				3
3	Can integrate basic cooking techniques and product preparation principles into today's technology.	0
4	Can plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.	0
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.			2
2	Can find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.			2
2	Can organize all gastronomy-related activities.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.				3
2	Can design communial and social pojects using historical, cultural and geographical values.		1
3	Can perform scientific researche and study using knowledge and skills related to his field.				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	13	2	26
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	1	1
Preparation for the Final Exam	7	5	35
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	4	20
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	125