| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Master's Degree Without Thesis |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) To be able to evaluate the developments by following the changes in the food sector.
2) Discuss the future position of the food sector.
3) Learn the place and importance of different food products in history and discuss the effects of this on the global level.
4) Can work within the group and identify the problems of today's food sector and produce solutions.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | The role of destination vacations in the promotion of local and national culinary cultures is an important issue in the tourism industry. This course will specifically focus on the role of local and national culinary cultures in the formation of an overarching concept of sustainability that is to be promoted throughout the tourism industry. Students will be able to analyze how concepts such as sustainable gastronomy and eco-gastronomy contribute to the development of specific destination points. The Slow Food Movement's approach to local foodstuffs and sustainability will also be a major focus of the semester. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | İntroduction to the course and history of gastronomy | | 2nd Week | Hunters, gatherers and first farmers | | 3rd Week | Traditional food cultures | | 4th Week | Trade, colonialism, globalization | | 5th Week | The relationship between sugar and power | | 6th Week | What is Sustainable Gastronomy? | | 7th Week | Emergence of restaurants | | 8th Week | Midterm | | 9th Week | Kitchen trends and properties | | 10th Week | Kitchen flows and their properties | | 11th Week | What is slow food? | | 12th Week | Alternatives to slow food flow | | 13th Week | Globalization in food industry and fast food | | 14th Week | General review | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Belasco, W. (2008). Food: The Key Concepts. New York, Berg.
2. Pilcher Jeffrey, M. (2006). Food in World History. NY, London, Routledge.
3. Mintz, S. (1986). Sweetness and Power: The Place of Sugar in Modern History. Penguin Books.
4. Flandrin, Jean-Louis. (1999). Food. A Culinary History from Antiquity to the Present. NY, Columbia University Press.
5. Pollan, M. (2006). The Omnivore's Dilemma. A Natural History of Four Meals. Penguin, London. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Presentation,Project |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Total(%) | | 30 | | Contribution of In-term Studies to Overall Grade(%) | | 30 | | Contribution of Final Examination to Overall Grade(%) | | 70 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | | | | | Individual or group work | 14 | 10 | 140 | | Preparation for Final exam | 1 | 40 | 40 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 30 | 30 | | Laboratory (including preparation) | | | | | Final exam | 1 | 2 | 2 | | Homework | 1 | 20 | 20 | | Presentation (including preperation) | 1 | 3 | 3 | | Field Research | 1 | 3 | 3 | | Article Presentation | 1 | 3 | 3 | | Total Workload | | | 285 |
|---|
| Total Workload / 30 | | | 9,5 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
