| GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5003 | Art and Food | Spring | 3 | 0 | 3 | 8 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | This course focuses on the artistic and aesthetic dimensions/possibilities of food presentation. Students reflect on the role of food in art and the importance of taste and smell. They are then guided to further explore the role of food, cooking, eating, and nurturing in their own artistic practice. The course includes theoretical research as well as practical experiments. The course encourages interdisciplinary collaborations. Students will be evaluated in terms of their participation and critical reflection on their weekly and final presentations |
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The students who have succeeded in this course; Understanding different periods of art • Understanding famous painters and their paintings • Analyzing colors and aesthetic dimensions • Color and nutrient combinations of foods • Combining art, music and food • Expressing food in literature |
| Analyzing food in the literature Analyzing food in art Ability to write a food article/story Combining art with food presentation Photographing a dish / dinner plate / Ingredients using smartphones Music and food pairing Dinner plate presentation To analyze the relationship between recent painting and music with food |
| Week | Subject | Related Preparation |
| 1) | Syllabus explanation of the course | |
| 2) | Colors and Music Henri de Toulouse-Lautrec | |
| 3) | ”Still Life” Vincent Van Gogh | |
| 4) | Pop Art | |
| 5) | Jazz ve food | |
| 6) | Avant Garde | |
| 7) | Fauvism | |
| 8) | Matisse, Picasso, Gaughin | |
| 9) | Mid Term Week | |
| 10) | Dark Art | |
| 11) | Local Music and food pairings | |
| 12) | Mythology and Food | |
| 13) | topic narration | |
| 14) | Student presentations |
| Course Notes / Textbooks: | Öğretim elemanı tarafından verilecektir. |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 8 | % 40 |
| Project | 1 | % 10 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 6 | 84 |
| Project | 1 | 70 | 70 |
| Homework Assignments | 8 | 4 | 32 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 232 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |