Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ART, CULTURE and CUSINE | GMS1264360 | Spring Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Banu ÖZDEN |
Assistant(s) | |
Aim | This course aims to make students aware of the concept of food culture in different aspects of life, to learn about the food culture of different societies based on art and culture, to understand them and to understand the importance of food culture in human life. |
Course Content | This course contains; Introduction to gastronomy and its relations with other subjects. ,Taste and smell ,Food and culture ,Food and identity ,Food and creativity
,Food theme in Turkish literature ,Food theme in world literature ,Food in cinema, tv shows and animes ,Food in art work ,Coffee culture ,İstanbul’s culinary culture,Celebration foods and its cultural place ,Food design basics ,Plate presentations and designs. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Identifies that food culture is in every aspect of life. | 1, 10, 16, 9 | A, C |
Understands how food culture is processed in visual arts such as literature and cinema. | 1, 16, 9 | A, C |
Solves the food culture of a society through art. | 1, 16, 19, 9 | A, C |
Identifies the connection between traditional cultural elements and food. | 1, 10, 16 | A |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to gastronomy and its relations with other subjects. | |
2 | Taste and smell | |
3 | Food and culture | |
4 | Food and identity | |
5 | Food and creativity
| |
6 | Food theme in Turkish literature | |
7 | Food theme in world literature | |
8 | Food in cinema, tv shows and animes | |
9 | Food in art work | |
10 | Coffee culture | |
11 | İstanbul’s culinary culture | |
12 | Celebration foods and its cultural place | |
13 | Food design basics | |
14 | Plate presentations and designs | |
Resources |
To be distributed by the lecturer |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | X | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| X | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
6 | | | | | | X |
7 | | | | X | | |
8 | Considers cooking as a chemical reaction. | X | | | | |
9 | | X | | | | |
10 | | | | X | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | X | |
14 | | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 4 | 4 | 16 |
Term Project | 1 | 4 | 4 |
Presentation of Project / Seminar | 2 | 4 | 8 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 3 | 3 |
General Exam | 1 | 3 | 3 |
Performance Task, Maintenance Plan | 1 | 3 | 3 |
Total Workload(Hour) | 79 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(79/30) | 3 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ART, CULTURE and CUSINE | GMS1264360 | Spring Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Banu ÖZDEN |
Assistant(s) | |
Aim | This course aims to make students aware of the concept of food culture in different aspects of life, to learn about the food culture of different societies based on art and culture, to understand them and to understand the importance of food culture in human life. |
Course Content | This course contains; Introduction to gastronomy and its relations with other subjects. ,Taste and smell ,Food and culture ,Food and identity ,Food and creativity
,Food theme in Turkish literature ,Food theme in world literature ,Food in cinema, tv shows and animes ,Food in art work ,Coffee culture ,İstanbul’s culinary culture,Celebration foods and its cultural place ,Food design basics ,Plate presentations and designs. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Identifies that food culture is in every aspect of life. | 1, 10, 16, 9 | A, C |
Understands how food culture is processed in visual arts such as literature and cinema. | 1, 16, 9 | A, C |
Solves the food culture of a society through art. | 1, 16, 19, 9 | A, C |
Identifies the connection between traditional cultural elements and food. | 1, 10, 16 | A |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to gastronomy and its relations with other subjects. | |
2 | Taste and smell | |
3 | Food and culture | |
4 | Food and identity | |
5 | Food and creativity
| |
6 | Food theme in Turkish literature | |
7 | Food theme in world literature | |
8 | Food in cinema, tv shows and animes | |
9 | Food in art work | |
10 | Coffee culture | |
11 | İstanbul’s culinary culture | |
12 | Celebration foods and its cultural place | |
13 | Food design basics | |
14 | Plate presentations and designs | |
Resources |
To be distributed by the lecturer |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | X | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| X | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
6 | | | | | | X |
7 | | | | X | | |
8 | Considers cooking as a chemical reaction. | X | | | | |
9 | | X | | | | |
10 | | | | X | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | X | |
14 | | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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