TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Will be introduced to the concept of sustainability. 2) Will learn the relationship of sustainability with gastronomy and culinary culture, culinary practices and agricultural production. 3) Understands the importance of sustainability. 4) Learns the link between sustainability and gastronomy. 5) Makes comparisons between present and past applications.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Within the scope of this course, the concept of sustainability, the importance of this concept today, the future of sustainable tourism and development, the future of food, and the concept of gastronomic heritage, the concept of sustainable cuisine and applications and practices carried out in Turkey and around the world will be discussed.
COURSE CONTENTS	WEEK TOPICS 1st Week Meet/Orientation 2nd Week The definition and historical development of the concept of sustainability and the relationship between gastronomy and cuisine culture 3rd Week The impact of global crises on food production and culinary culture 4th Week Clean food production principles: examination of organic farming, permaculture and agroecology principles 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 1 1 Preparation for Quiz Individual or group work Preparation for Final exam 1 60 60 Course hours 14 3 42 Preparation for Midterm exam 1 46 46 Laboratory (including preparation) Final exam 1 1 1 Homework Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No