GASTRONOMY AND CULINARY ARTS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Information about the Course

Course Code:

IKU-Y-224

Course Title:

Introduction to Artificial Intelligence

Course Semester:

1. Semester / Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
1	0	1	1

Language of instruction:

Prerequisite of the course:

Type of course:

Üniversite Seçmeli

Level of course:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Course Lecturer(s):

Lecturer Tayfun ERDOĞAN

Purpose and content of the course

Course Objectives:	To teach students what artificial intelligence is at an introductory level, what can (and cannot) be done with artificial intelligence, and what are the application areas of artificial intelligence methods.
Course Objective:	This course is designed to provide a foundation in the field of artificial intelligence (AI). The course covers symbolic AI, AI concepts, terminology, and application areas. The overall goal is to demystify these concepts and provide students with a basic understanding of the past, present, and future of AI. This course is a non-technical introduction, meaning no prior knowledge of programming or mathematics is required.
Mode of Delivery:	E-Learning

Learning Outcomes



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) At the end of this course, students will have learned what Artificial Intelligence, augmented and generative intelligence is; what the concepts, terminology and applications of artificial intelligence (machine learning, deep learning, neural networks, natural language processing, large language models) are and in what form; how artificial intelligence is used / can be used in daily life and various industrial sectors.
Skills *(Describe as Cognitive and/or Practical Skills.)*
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.)*

Course Topics

Week

Subject

Historical Development of Artificial Intelligence, Categories

Artificial Intelligence and Augmented Intelligence, Generative Artificial Intelligence and Examples

Types of AI, Artificial Intelligence in Everyday Life

Artificial Intelligence Chatbots, Smart Assistants and Chatbots

Applications of Artificial Intelligence in Different Industries

Artificial Intelligence Concepts, Terminology and Application Areas: Machine Learning

Midterm

Artificial Intelligence Concepts, Terminology and Application Areas: Deep Learning

Artificial Intelligence Concepts, Terminology and Application Areas: Neural Networks

10)

Artificial Intelligence Concepts, Terminology and Application Areas: Natural Language Processing (NLP)

12)

Artificial Intelligence Concepts, Terminology and Application Areas: Large Language Models(LLP) , Integration of Artificial Intelligence into Daily Life

13)

Artificial Intelligence Concepts, Terminology and Application Areas: Cloud Computing, Edge Computing, Internet of Things (IoT)

14)

Autonomous Vehicles, Artificial Intelligence Agents

15)

Final

References:

Introduction to Artificial Intelligence, Moumita Ghosh,Thirugnanam Arunachalam
AI Artificial Intelligence an Introduction,Leitner
Introduction to Artificial Intelligence,Min-Yuh Day, Ph.D, Professor
https://learning.edx.org/course/course-v1:IBM
https://campus.datacamp.com/courses/large-language-models-llms-concepts/introduction-to-large-language-models-llm?ex=1

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

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
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		% 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	14
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.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		16
ECTS (30 saat = 1 AKTS )		0