TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Tayfun Işık
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Explain the relationship between gastronomy and media. 2) Distinguish the representations of gastronomy in cinema. 3) Illustrate publications on gastronomy in written media. 4) Compare food sites and types. 5) Evaluates the usage of digital media in restaurants. 6) Explain the relationship between restaurants and social media. 7) Explain the relationship between chefs and social media. 8) Will be able to discuss the problems raised by social media within the framework of gastronomy practices.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Students will examine the food and beverage world from a different perspective through the media and press, and learn how to evaluate the opportunities in the field of print and / or electronic press or media and entrepreneurial and creative aspects, which play an important role in the recognition and expansion of the sector.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction and Acquaintance 2nd Week Gastronomy and Media Concepts 3rd Week Gastronomy and Media Relationship 4th Week Gastronomy on the Big Screen: Cinema 5th Week Gastro Cinema with an Example from the White Screen 6th Week Gastronomy in Printed Media: Newspapers and Magazines 7th Week Gastronomy on Screens: Television 8th Week Midterm 9th Week Gastronomy in Digital Media: Internet 10th Week Gastronomy in Social Media: Blogger, Youtuber, Instagrammer I 11th Week Gastronomy in Social Media: Blogger, Youtuber, Instagrammer II 12th Week Gastronomy Through the Lens: Food and Beverage Stylist 13th Week Gastronomy Through the Lens of the Guest: Food and Beverage Stylist II 14th Week Gastronomy from a Community Perspective: Sociology of Food 15th Week Final Exam
RECOMENDED OR REQUIRED READING	Gastronomi ve Medya (AÖF) Gastro Medya ve Gastro Kültürün Kavramsal İncelemesi (Kanık İ. ? 2016)
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Case Study,Practice,Project,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 2 3 6 Individual or group work 1 3 3 Preparation for Final exam 1 10 10 Course hours 14 3 42 Preparation for Midterm exam 1 5 5 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework 1 2 2 Total Workload 100 Total Workload / 30 3,33 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No