INTERNATIONAL TRADE AND LOGISTICS | |||||
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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) 1. Comprehends the theoretical background of international trade and operational information such as import, export, foreign exchange, customs and logistics. | ||||||||||||||||||
2) 2. Defines business culture and marketing interaction in globalizing capital, labor and goods trade. | ||||||||||||||||||
3) 3. Follows the global and national basic regulations related to international trade. | ||||||||||||||||||
4) 4. Analyzes international economic and commercial developments. | ||||||||||||||||||
5) 5. Defines the problems related to logistics, gains the ability to offer solutions. | ||||||||||||||||||
6) 6. Gain the ability to use computer and information systems and software used in international commercial operations and data analysis. | ||||||||||||||||||
7) 7. Gain research skills and analytical thinking skills. | ||||||||||||||||||
8) 8. Determines the processes and results of the projects to be taken, considers cause-effect relationships, develops a strategic approach | ||||||||||||||||||
9) 9. Determines the vision, goals and objectives of the institution in the areas in which it is assigned. | ||||||||||||||||||
10) 10. Obtains information from different sources and has the ability to analyze and uses initiative. | ||||||||||||||||||
11) 11. He/she is focused on continuous improvement and innovative in his/her field. | ||||||||||||||||||
12) 12. He/she communicates his/her thoughts in a way that others can understand, communicates horizontally and vertically, and has high persuasion power. | ||||||||||||||||||
13) 13. Has leadership characteristics and is close to teamwork. | ||||||||||||||||||
14) 14. Gains B2 level knowledge in at least one foreign language within the scope of European Language Portfolio Independent User and uses these qualifications in oral and written communication. | ||||||||||||||||||
15) 15. Organizes and implements projects and activities for the social environment in which they live, with a sense of social responsibility. | ||||||||||||||||||
16) 16. Acts in accordance with social, scientific, cultural and ethical values in various fields of international trade. | ||||||||||||||||||
17) 17. It analyzes the relations with the stakeholders, monitors the developments and innovations in the field, questions the position of the institution and offers suggestions. | ||||||||||||||||||
18) 18. Has sufficient awareness of the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety. |
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 |