PSYCHOLOGY
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: GMS101
Course Title: Food and Beverage Culture
Course Semester: 6. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 3
Language of instruction: TR
Prerequisite of the course: No
Type of course: Non-Departmental Elective
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Demet Tüzünkan

Purpose and content of the course

Course Objectives: To grasp the international food culture. To know Turkish and Ottoman food culture. To know the differences between international culinary cultures.
Course Objective: Recognizing international cultures, explaining world cuisines. To comprehend the effect of globalization and inventions on culinary cultures. To know the reasons for the differences between different culinary cultures.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) " 1. Comprehends different culinary cultures. 2. Knows international cultures. "
Skills (Describe as Cognitive and/or Practical Skills.)
  1) "1. Lists the international culinary cultures systematically. 2. List the reasons for the differences between cultures.
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. Explains culinary cultures. 2. Explains international cultures 3. He carries the acquired knowledge to the next class.”

Course Topics

Week Subject
Related Preparation Pekiştirme
References: "1. Sarıışık, M. ve Özbay, G. (2019). Uluslararası Gastronomi Temel Özellikler - Örnek
Menüler ve Reçeteler. Ankara: Detay Yayıncılık. "

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

Program Outcomes
1) Absorbs concepts related to all sub-fields of psychology (Clinical Psychology, Developmental Psychology, Industrial-Organizational Psychology, Health Psychology, Forensic Psychology, Learning Psychology, Social Psychology, Neuropsychology, Sports Psychology, etc.).
2) Explains the theories of psychology and human behavior based on theoretical foundations.
3) Explains the substructures of human and animal cognitive processes in the nervous system.
4) Conducts independent research within the framework of scientific principles.
5) Examines the emergence of psychology as a discipline, its development, and the process of decomposition into sub-fields in a historical perspective.
6) Applies the basic principles of psychological assessment.
7) Comprehends the cognitive, emotional and behavioral characteristics of people in working life.
8) Conducts scientific research for problems related to the subjects he/she is interested in.
9) Applies group dynamics and techniques that form the basis of the human-to-human communication process.
10) Learns contemporary information-processing and professional devices.
11) Evaluates human behavior in society in both ordinary and extraordinary situations.
12) Transforms the basic ethics, principles, values and rules of psychology into behavior.

Course Teaching, Learning Methods

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

Evaluation System

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 1 % 40
Final 1 % 60
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 % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

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.)
Homework (reading, writing, watching movies, etc.) 14 28
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 14 14
MIDTERM EXAM (Visa) 14 14
Preparing for the General Exam
GENERAL EXAM (Final) 14 14
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 112
ECTS (30 saat = 1 AKTS ) 3