GASTRONOMY AND CULINARY ARTS MASTER'S PROGRAM (WITH THESIS) | |||||
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Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | YGMS101 | ||||||||
Course Title: | Gastronomy History and Food Geography | ||||||||
Course Semester: | 1. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Alan İçi Seçmeli | ||||||||
Level of course: |
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Course Lecturer(s): |
Dr.Öğr.Üyesi Ecem İNCE KARACEPER |
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 |
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. |
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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. |
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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. 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. |
Week | Subject | ||
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 | ||
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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) 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) It establishes relationships between the field and information, theories and models in related disciplines and combines information. | ||||||||
4) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes. | ||||||||
5) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes. | ||||||||
6) Works effectively with others and independently. | ||||||||
7) She/He learns by herself to increase her professional knowledge, skills and competence. | ||||||||
8) Uses the information and communication technologies and software required by the field at the level of expertise. |
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 | 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 |
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 |