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 Gamze Ege
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Will be introduced to the concept of sustainability and its history. 2) Gains insight into the relationship between sustainability, gastronomy and culinary arts, and agricultural production.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course introduces students to the importance of sustainability in relation to the professional kitchen in particular and the world of food production at large. Students will learn the meaning and importance of local food production, culinary heritage, circular food production, the importance of small producers and how the global food and agriculture industry affects local processes.
COURSE CONTENTS	WEEK TOPICS 1st Week Overview of course syllabus, course evaluation and course rules 2nd Week The historical development sustainability and its relationship to gastronomy 3rd Week Global crises in food production 4th Week Clean food production principles: examination of organic farming, permaculture and principles of agroecology 5th Week Local food chains versus global food chains: definition and importance of the concept of locality and the importance of small producers 6th Week Fundamentals of sustainable cuisine: what should sustainable kitchen practices include? 7th Week Definition of Ankara culinary culture and areas that produce clean food, determination of student project topics 8th Week MIDTERM 9th Week Field visits 10th Week Field visits 11th Week Field visits 12th Week Campus Projects 13th Week Campus Projects 14th Week Campus Projects 15th Week FINAL EXAMINATION
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture, Discussion, Questions/Answers, Practice, 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 Individual or group work 14 1 14 Preparation for Final exam 1 18 18 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) Final exam 1 2 2 Homework Report writing 1 5 5 Total Workload 98 Total Workload / 30 3,26 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No