SOCIAL SERVICE | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS105 | ||||||||
Course Title: | Introduction to Gastronomy | ||||||||
Course Semester: | 7. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
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Course Lecturer(s): | Demet Tüzünkan |
Course Objectives: | To know the concept of gastronomy, the history of gastronomy and the development of gastronomy over time. |
Course Objective: | To know the types of gastronomy and the development process of gastronomy. To comprehend historical development, social development, economic development, cultural development and political development. To know the ways of obtaining nutrients. To know the concepts of menu and space. To distinguish between gastronomy and classical cooking. To grasp the global gastronomy. Scanning sources, doing comparative reading. |
Mode of Delivery: |
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. " |
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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.
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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.) | ||
1) 1. Uses the concepts of gastronomy effectively in professional life.
2. Contemporary gastronomy approaches reveal innovations in business life. |
Week | Subject | ||
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 | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | |||||||||||||||||||
1) Has knowledge of the basic concepts and theories of Social Work and its historical development process. | |||||||||||||||||||
2) Has knowledge of social problems and social work practice areas. | |||||||||||||||||||
3) Has knowledge about human rights and freedoms. | |||||||||||||||||||
4) Has knowledge of legislation, professional ethics, principles and values. | |||||||||||||||||||
5) Has knowledge of management and management processes related to the field of social work in human service organizations and public institutions. | |||||||||||||||||||
6) Has the ability to write, report and record activities regarding social work practices, social review, evaluation, planning, summarization, etc. | |||||||||||||||||||
7) Has the ability to analyze, synthesize and think critically. | |||||||||||||||||||
8) In social work practices, he/she carries out his/her intervention independently by using her knowledge. | |||||||||||||||||||
9) Takes responsibility individually and as a team member in social work practices. | |||||||||||||||||||
10) Identifies and fulfills the learning requirements in the field. | |||||||||||||||||||
11) Follows the changes and developments in the field and communicates with colleagues with the knowledge of a foreign language that can be used in the international environment. | |||||||||||||||||||
12) Has professional observation and professional interview skills in social work practices. | |||||||||||||||||||
13) Informs individuals, families, groups, communities and institutions in social work practices. | |||||||||||||||||||
14) Communicates effectively with client systems and uses communication tools in the process of social work practices. | |||||||||||||||||||
15) In social work practices, he/she organizes and implements projects and activities by considering social responsibility awareness. | |||||||||||||||||||
16) Has the ability to understand and apply the value basis of social work, ethical principles and standards. | |||||||||||||||||||
17) In social work practices, he/she decides and acts with a social justice and rights-based approach in accordance with the relevant legislation, professional ethics, norms and standards. | |||||||||||||||||||
18) Sosyal hizmetler uygulamalarında, sosyal politikaları hayata geçirir. | |||||||||||||||||||
19) He/She acts with the awareness of the effect of the social and cultural environment on human behavior in his/her practices in the fields of social work. |
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 | |
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 |