| 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 |
| GMS5010 | Gastronomy and Geography | 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: | Face to face |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | The course aims to teach how gastronomy and its elements are created, shaped and developed by geography. It aims to strengthen the intellectual structure of graduate students with knowledge and discussions about geography. |
|
The students who have succeeded in this course; 1. General knowledge of world geography 2. Interpretation of the interaction of people, geography and food 3. Understanding how geography and people have changed throughout history 4. Understanding sustainability and social problems |
| General knowledge of world geography Interpretation of the interaction of people, geography and food Understanding how geography and people have changed throughout history Understanding sustainability and social problems |
| Week | Subject | Related Preparation |
| 1) | Orientation | |
| 2) | Human Geography | |
| 3) | Agricultural Revolution | |
| 4) | Geography Food relationship | |
| 5) | Geography and Culture | |
| 6) | Change of food geography-1 | |
| 7) | Change of food geography-2 | |
| 8) | midterm exam | |
| 9) | Artificial spaces and conditions | |
| 10) | Climate change and food geography | |
| 11) | Sustainability | |
| 12) | The limits of geography and food | |
| 13) | In geography and research | |
| 14) | Overall rating |
| Course Notes / Textbooks: | |
| References: | 1. Geographies of Food and Power - Amy Trauger 2. Geographies of Food: An Introduction - Moya Kneafsey, Damian Maye ve diğerleri |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Project | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| 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 | 60 | 60 |
| Homework Assignments | 5 | 3 | 15 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 205 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |