|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) "1. Knows gastronomy and related fields.
2. Comprehends gastronomy independently of food and beverage culture and practices.
3. Has knowledge about gastronomy. "
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
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.
|
| 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.)
|
1) 1. Uses the concepts of gastronomy effectively in professional life.
2. Contemporary gastronomy approaches reveal innovations in business life.
|
| 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."
|
|
| Q & A |
|
| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
|
| Individual Assignment |
|
| WEB-based Learning |
|
| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
|
| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
|
| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
|
| Thesis Preparation |
|
| Field Study |
|
| Student Club and Council Activities |
|
| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
|
| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
|
| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| 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 |
| Practical Final |
|
% 0 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Bütünleme Pratik |
|
% 0 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Participation |
|
% 0 |
| Discussion |
|
% 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 |
