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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) "1. Knows gastronomy and related fields.
2. Comprehends gastronomy independently of food and beverage culture and practices.
3. Has knowledge about gastronomy. "
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Skills
(Describe as Cognitive and/or Practical Skills.)
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1) 1. Tells the cultural importance of gastronomy.
2. Defines the types of gastronomy.
3. Analyzes gastronomy in a global sense.
4. Makes a connection between gastronomy and nutrition ethics.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) 1. Uses the concepts of gastronomy effectively in professional life.
2. Contemporary gastronomy approaches reveal innovations in business life.
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Week |
Subject |
Related Preparation |
Pekiştirme |
1) |
Basic concepts and definitions about gastronomy |
2) |
What is gastronomy and what is not? |
3) |
What does the history of gastronomy encompass? |
4) |
Gastronomy yesterday, today and maybe tomorrow... |
5) |
Types of gastronomy and the development process of gastronomy. Historical development, social development, economic development, cultural development and political development |
6) |
Ways of obtaining nutrients. Natural resources, inventions, foodies... Is inorganic nutrition possible? |
7) |
Examination of the relationship between agriculture, livestock, food and pharmaceutical industries and gastronomy. Can we speak of unrelatedness or indifference? |
8) |
Menu approaches in gastronomy. Is the menu a place, food, income, workload, investment, tax? Or is it more? |
9) |
Gastronomy culture. Does he know who travels a lot or reads a lot? What about making or eating? |
10) |
Education and Gastronomy. Who is trained? |
11) |
Speaking the same language in gastronomy. What can you explain as much as the other person can understand? |
12) |
Why are gastronomy and classical cooking different? An employee who does not consume what he/she produces… |
13) |
Is gastronomic food more important before, during, or after eating? |
14) |
Global Gastronomy |
References: |
"1. Rigotti, F. (2012). Mutfaktaki Felsefe, İstanbul: Çiya Yayınları.
2. Bober, P. P. (2003). Sanat, Kültür ve Mutfak, İstanbul: Kitap Yayınevi.
3. Goody, J. (2013). Yemek, Mutfak, Sınıf, İstanbul: Pinhan Yayınevi.
4. Spang, R. L. (2007). Restoranın İcadı, İstanbul: Dost Kitabevi.
5. Gürsoy, D. (2016). Deniz Gürsoy'un Gastronomi Tarihi, İstanbul: Oğlak Yayınları."
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|
Q & A |
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Case Problem Solving/ Drama- Role/ Case Management |
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Laboratory |
|
Quantitative Problem Solving |
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Fieldwork |
|
Group Study / Assignment |
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Individual Assignment |
|
WEB-based Learning |
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Internship |
|
Practice in Field |
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Project Preparation |
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Report Writing |
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Seminar |
|
Supervision |
|
Social Activity |
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Occupational Activity |
|
Occupational Trip |
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Application (Modelling, Design, Model, Simulation, Experiment et.) |
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Reading |
|
Thesis Preparation |
|
Field Study |
|
Student Club and Council Activities |
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Other |
|
Logbook |
|
Interview and Oral Conversation |
|
Research |
|
Watching a movie |
|
Bibliography preparation |
|
Oral, inscribed and visual knowledge production |
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Taking photographs |
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Sketching |
|
Mapping and marking |
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Reading maps |
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Copying textures |
|
Creating a library of materials |
|
Presentation |
|
Semester Requirements |
Number of Activities |
Level of Contribution |
Attendance |
|
% 0 |
Laboratory |
|
% 0 |
Application |
|
% 0 |
Practice Exam |
|
% 0 |
Quizzes |
|
% 0 |
Homework Assignments |
|
% 0 |
Presentation |
|
% 0 |
Project |
|
% 0 |
Special Course Internship (Work Placement) |
|
% 0 |
Field Study |
|
% 0 |
Article Critical |
|
% 0 |
Article Writing |
|
% 0 |
Module Group Study |
|
% 0 |
Brainstorming |
|
% 0 |
Role Playing + Dramatizing |
|
% 0 |
Out of Class Study |
|
% 0 |
Preliminary Work, Reinforcement |
|
% 0 |
Application Repetition etc. |
|
% 0 |
Homework (reading, writing, watching movies, etc.) |
|
% 0 |
Project Preparation + Presentation |
|
% 0 |
Report Preparation + Presentation |
|
% 0 |
Presentation / Seminar Preparation + Presenting |
|
% 0 |
Oral examination |
|
% 0 |
Midterms |
|
% 0 |
Final |
|
% 0 |
Report Submission |
|
% 0 |
Bütünleme |
|
% 0 |
Kanaat Notu |
|
% 0 |
Committee |
|
% 0 |
Yazma Ödev Dosyası |
|
% 0 |
Portfolio |
|
% 0 |
Take-Home Exam |
|
% 0 |
Logbook
|
|
% 0 |
Discussion |
|
% 0 |
Participation |
|
% 0 |
total |
% 0 |
PERCENTAGE OF SEMESTER WORK |
|
% 0 |
PERCENTAGE OF FINAL WORK |
|
% 0 |
total |
% 0 |
Activities |
Number of Activities |
Workload |
Course Hours |
14 |
42 |
Laboratory |
|
|
Application |
|
|
Practice Exam |
|
|
Special Course Internship (Work Placement) |
|
|
Field Work |
|
|
Study Hours Out of Class |
|
|
Article Critical |
|
|
Article Writing |
|
|
Module Group Study |
|
|
Brainstorming |
|
|
Role Playing + Dramatizing |
|
|
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
14 |
42 |
Homework (reading, writing, watching movies, etc.) |
14 |
42 |
Project Preparation + Presentation |
|
|
Report Preparation + Presentation |
|
|
Presentation / Seminar Preparation + Presenting |
|
|
Oral examination |
|
|
Preparing for Midterm Exams |
1 |
1 |
MIDTERM EXAM (Visa) |
7 |
21 |
Preparing for the General Exam |
7 |
14 |
GENERAL EXAM (Final) |
1 |
1 |
Participation |
|
|
Discussion |
|
|
Portfolio |
|
|
Take-Home Exam |
|
|
Logbook
|
|
|
Total Workload |
163 |
ECTS (30 saat = 1 AKTS ) |
5 |