Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
GEOGRAPHY of FOOD | GMS3212851 | Spring Semester | 2+0 | 2 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI |
Assistant(s) | |
Aim | The aim of this course is to gain knowledge about the cultivation of plant and animal food types in Turkey and the world and to classify these food types. |
Course Content | This course contains; Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture ,Agricultural History, Major Types of Crop Production and Livestock Breeding,Cereals ,Legumes ,Vegetables ,Fruits ,Foods from Land Animals ,Land Animal Breeding for Food Production ,Foods Obtained from Land Animals, Food Production and Distribution in Turkey ,Geography of Fisheries-Based Foods ,Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World ,Fisheries Based Foods in Turkey ,Herbs and Spices ,Herbs and Spices 2 . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Will be able to explain the place and importance of foods in nutrition. | 1 | |
Can summarize the importance of soil and agriculture. | 1 | |
Discuss the factors affecting agriculture. | 9 | |
Knows and exemplifies plant and animal production types. | 1 | C |
Teaching Methods: | 1: Mastery Learning, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture | |
2 | Agricultural History, Major Types of Crop Production and Livestock Breeding | Repeating a Course |
3 | Cereals | Repeating a Course |
4 | Legumes | Repeating a Course |
5 | Vegetables | Repeating a Course |
6 | Fruits | Repeating a Course |
7 | Foods from Land Animals | Repeating a Course |
8 | Land Animal Breeding for Food Production | Repeating a Course |
9 | Foods Obtained from Land Animals, Food Production and Distribution in Turkey | Repeating a Course |
10 | Geography of Fisheries-Based Foods | Repeating a Course |
11 | Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World | Repeating a Course |
12 | Fisheries Based Foods in Turkey | Repeating a Course |
13 | Herbs and Spices | Repeating a Course |
14 | Herbs and Spices 2 | Repeating a Course |
Resources |
Prof. Dr. Taşkın DENİZ, Prof. Dr. Hüseyin Avni KIRMACI, FOOD GEOGRAPHY, Detay Publishing, 2023
Prof. Dr. Semra GÜNAY AKTAŞ, FOOD GEOGRAPHY, Anadolu University Open Education Publications |
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. | | | | | |
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.
| | | | | |
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. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | | |
14 | | | | | | |
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 | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 6 | 3 | 18 |
General Exam | 6 | 3 | 18 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 78 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(78/30) | 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 |
---|
GEOGRAPHY of FOOD | GMS3212851 | Spring Semester | 2+0 | 2 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI |
Assistant(s) | |
Aim | The aim of this course is to gain knowledge about the cultivation of plant and animal food types in Turkey and the world and to classify these food types. |
Course Content | This course contains; Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture ,Agricultural History, Major Types of Crop Production and Livestock Breeding,Cereals ,Legumes ,Vegetables ,Fruits ,Foods from Land Animals ,Land Animal Breeding for Food Production ,Foods Obtained from Land Animals, Food Production and Distribution in Turkey ,Geography of Fisheries-Based Foods ,Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World ,Fisheries Based Foods in Turkey ,Herbs and Spices ,Herbs and Spices 2 . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Will be able to explain the place and importance of foods in nutrition. | 1 | |
Can summarize the importance of soil and agriculture. | 1 | |
Discuss the factors affecting agriculture. | 9 | |
Knows and exemplifies plant and animal production types. | 1 | C |
Teaching Methods: | 1: Mastery Learning, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture | |
2 | Agricultural History, Major Types of Crop Production and Livestock Breeding | Repeating a Course |
3 | Cereals | Repeating a Course |
4 | Legumes | Repeating a Course |
5 | Vegetables | Repeating a Course |
6 | Fruits | Repeating a Course |
7 | Foods from Land Animals | Repeating a Course |
8 | Land Animal Breeding for Food Production | Repeating a Course |
9 | Foods Obtained from Land Animals, Food Production and Distribution in Turkey | Repeating a Course |
10 | Geography of Fisheries-Based Foods | Repeating a Course |
11 | Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World | Repeating a Course |
12 | Fisheries Based Foods in Turkey | Repeating a Course |
13 | Herbs and Spices | Repeating a Course |
14 | Herbs and Spices 2 | Repeating a Course |
Resources |
Prof. Dr. Taşkın DENİZ, Prof. Dr. Hüseyin Avni KIRMACI, FOOD GEOGRAPHY, Detay Publishing, 2023
Prof. Dr. Semra GÜNAY AKTAŞ, FOOD GEOGRAPHY, Anadolu University Open Education Publications |
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. | | | | | |
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.
| | | | | |
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. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | | | |
14 | | | | | | |
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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