General Information about the Course

Course Code:	YGMS101
Course Title:	Gastronomy History and Food Geography
Course Semester:	2. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 6
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Alan İçi Seçmeli
Level of course:	Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Course Lecturer(s):	Dr.Öğr.Üyesi Ecem İNCE KARACEPER
Course Assistants:

Purpose and content of the course

Course Objectives:	This course aims to understand the concept of gastronomy. Also, its focuses the history of gastronomy and its development over time.
Course Objective:	This course aims to comprehend the historical, social, economic, cultural and political development of gastronomy. Also, it focuses to understand the geographical distribution of foods, process from the eating habits that existed in different periods of history, the foods that stand out, changing eating and drinking habits, to the tools and equipment used and cooking techniques and storage conditions. İt is mainly purpose that scanning academic sources, making comparative reading and interpreting.
Mode of Delivery:	E-Learning

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) 1.Undersatnd the historical journey of gastronomy from past to present. 2.Analyzes the history of gastronomy in terms of different civilizations, cultures, periods and geographies. 3. Recognize foods in the historical process, comprehend the place and importance of nutrition.

Skills (Describe as Cognitive and/or Practical Skills.)

1) 1. Basic foodstuffs can be defined. 2. Interprets the production and consumption processes of foodstuffs in the historical journey. 3. They will be able to explain the reasons for differences in food routes and how these differences affect people's food culture.

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. Knows the geographical distribution of foods in the world and Turkey. 2. Gains knowledge about the geographical distribution of foodstuffs and their reflections on nutrition and food culture.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Human Nutrition in Prehistoric Times
2)	The Origins of Anatolian Culinary Culture
3)	Mesopotamian Cuisine
4)	Greek and Roman Cuisine in the Ancient Age
5)	Ancient Egypt and Far East Culinary Culture
6)	Culinary Culture in the Middle Ages and Renaissance Periods
7)	Development of French Cuisine in the Modern Age
8)	Industrial Revolution and Its Effect on Cuisine / New Trends in Gastronomy
9)	Food Geography -I
10)	Food Geography -II
11)	Food Geography -III
12)	Individual Academic Studies
13)	Discussion and Interpretation
14)	Presentation
References: Aktaş, G. S. (2016). Gıda Coğrafyası, Eskişehir: Anadolu Üniversitesi Yayınları. Yılmaz H. ve Dündar A. (2015). Gastronomi Tarihi, Eskişehir: Anadolu Üniversitesi Yayınları.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) She/He has comprehensive, systematic and expert knowledge about concepts, theories, principles, facts and paradigms in her field and related disciplines in order to be able to think and do research.
2) She/He has detailed information on internal and external environmental factors, service delivery processes and operations, organizational management, policies and strategies of the organizations in her field.
3) List the important and current problems and information needs in the service area and nearby areas.
4) It establishes relationships between the field and information, theories and models in related disciplines and combines information.
5) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes.
6) Analyzes and synthesizes scientific knowledge, theories, methods, models in the field and related disciplines and evaluates them with a critical approach.
7) Works effectively with others and independently.
8) She/He learns by herself to increase her professional knowledge, skills and competence.
9) Uses the information and communication technologies and software required by the field at the level of expertise.
10) It performs practices within the framework of ethical principles and legal regulations in fulfilling its responsibilities related to its field.

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	14	14
Article Critical	14	14
Article Writing	14	14
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	14	14
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting	14	14
Oral examination
Preparing for Midterm Exams	14	28
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	42
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		184
ECTS (30 saat = 1 AKTS )		6