DENTISTRY (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: GMS105
Course Title: Introduction to Gastronomy
Course Semester: 5. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 5
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 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:

Learning Outcomes

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. "
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.
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.

Course Topics

Week Subject
Related Preparation Pekiştirme
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
References: "1. Rigotti, F. (2012). Mutfaktaki Felsefe, İstanbul: Çiya Yayınları.
2. Bober, P. P. (2003). Sanat, Kültür ve Mutfak, İstanbul: Kitap Yayınevi.
3. Goody, J. (2013). Yemek, Mutfak, Sınıf, İstanbul: Pinhan Yayınevi.
4. Spang, R. L. (2007). Restoranın İcadı, İstanbul: Dost Kitabevi.
5. Gürsoy, D. (2016). Deniz Gürsoy'un Gastronomi Tarihi, İstanbul: Oğlak Yayınları."

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

Program Outcomes
1) The normal, abnormal and pathological structures and functions related to oral and dental health in detail.
2) The basic and up-to-date knowledge required by the dentistry profession.
3) The integration of knowledge from different disciplines in the clinic phase and to put their knowledge into practice.
4) Applying knowledge in a holistic approach in professional practice.
5) Evaluating the accuracy, reliability and validity of the knowledge.
6) Showing a systematic approach to diagnosis.
7) Delivering optimum care for patients with correct diagnosis and treatment plan.
8) Conduct a clinical study or a project individually in the field of dentistry.
9) Take responsibility for the use of all technological tools used in dental treatment.
10) Take responsibility in planning and management of either routine applications or complex and unforeseen problems.
11) Participate in national and international academic studies by adopting lifelong learning, share and compare written, verbal and visual information with their colleagues.
12) Follow the evidence-based dentistry knowledge and use the up-to-date knowledge in professional practice within the framework of national values and country facts for the benefit of the society.
13) Use the information and communication technologies at the level required by the field of dentistry.
14) Take part and responsibilities in preventive programs at the social level, and ensure the protection and development of health by applying modern treatment methods with an approach that is patient-oriented, in line with human rights and compatible with the health economy.
15) Organize and implement social responsibility projects and activities.
16) Have proficiency in one foreign language at minimum B1 Level according to European Language Portfolio Global Scale, have written and oral communication skills and follow the developments in their field.
17) Apply the principle of entrepreneurship, business practices and processes with innovative technology in dentistry.
18) Are aware of the significance of ethical rules and legal responsibilities required by the profession.
19) Have knowledge about teamwork, leadership, risk management, patient safety, universality of social rights, social justice, quality management, personal development, environmental protection, occupational health and safety in the delivery and management of oral and dental healthcare services.
20) Implement the required practices in the clinic management, auxiliary personnel training, prevention methods from occupational diseases.

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 % 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

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.) 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