| 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 |
| GMS5017 | Field Studies in Gastronomy | Spring | 3 | 0 | 3 | 8 |
| Language of instruction: | Turkish |
| Type of course: | Must Course |
| Course Level: | |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | This course aims to provide students with an understanding of the knowledge and techniques of gastronomy and culture in different geographical regions. Food and beverage products are very deeply connected to the culture of most countries. Students will also have sufficient knowledge and awareness about environmental protection and sustainability. How food choices and preferences influence and are influenced by cross-cutting social differences, including ethnicity, gender, class, nationality, and religion. |
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The students who have succeeded in this course; Understand and evaluate key concepts and theories in the study of food and culture Develop and use critical thinking skills when conducting geographic analysis of food production New technological advances in food applications Understand and evaluate the relationship between food practices and history Critically analyze the complex relationships between food, economics and politics |
| Understand and evaluate key concepts and theories in the study of food and culture Develop and use critical thinking skills when conducting geographic analysis of food production New technological advances in food applications Understand and evaluate the relationship between food practices and history Critically analyze the complex relationships between food, economics and politics |
| Week | Subject | Related Preparation |
| 1) | Introduction to GMS 5017 Course | |
| 2) | Geographical Indication- Origin and Origin | |
| 3) | BRANDING PERCEPTION OF GEOGRAPHICALLY INDICATED PRODUCTS | |
| 4) | Is Gastronomy a Science? Research Molecular Gastronomy Concept | |
| 5) | GASTRONOMY CONCEPTS AND GASTRONOMY TOURISM | |
| 6) | Effectiveness and Efficiency of Festivals as Touristic Products | |
| 7) | Local Cuisine and Its Effect on Brand Equity | |
| 8) | Food Ethics Religion and Gastronomy | |
| 9) | PRESENTATION The Effect of Beliefs on Gastronomy | |
| 10) | Turkish Cuisine from Tent to Palace | |
| 11) | Turkish Culinary Culture and Eating Habits | |
| 12) | TECHNOLOGICAL DEVELOPMENTS AND GASTRONOMY and Digital Gastronomy | |
| 13) | LABEL PERCEPTION Tradesman Restaurants Sustainability | |
| 14) | SOCIAL MEDIA |
| Course Notes / Textbooks: | |
| References: |
| 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 |