Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
SUSTAINABLE and RESPONSIBLE GASTRONOMY MANAGEMENT | GMS2210088 | Spring Semester | 3+0 | 3 | 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.Dr. Leyla KABASAKAL GÜZELOĞLU |
Assistant(s) | |
Aim | Depletion of world resources requires all sectors to take measures to protect resources and sustainability of product / service quality. There is no agreed standard or management system in sustainable management in the gastronomy sector. The creation of a capacity to ensure the development and implementation of management practices that are focused on sustainability issues is a leading factor in achieving the industry's long-term success. so as to ensure that students have knowledge and experience in this area as future decision makers and ensure that they contribute to the development of the industry. |
Course Content | This course contains; Introduction to Ecosystem Thinking,Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water ,Limits of the Planet, Dİsease Systems of the Ecosystem ,Environmental Justice, Climate Justice ,Nature Friendly Foods, Drinls and Sertifications ,Food Footprint, Carbon Footprint, Ecological Footprint ,Ecology in Sustainable Food: Industrial Food ,People in Sustainable Food: Cacao and Coffee ,Economy in Sustainable Food: Sustainable Businesses ,System Dynamics – Tragedy of the Commons – Sustainable Communities,Climate Crisis in my Closet ,Food Security, Food Sovernity ,Turkey’s Water Basins Projects: Non-Toxic tables ,Chefs Manifesto and Slow Food Cook’s Alliance . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Interprets the food system. | 19, 9 | A |
Makes sense of the Earth's ecosystem. | 19, 9 | A, E |
Discovers alternative production methods. | 19, 9 | A |
Makes professional and managerial decisions from a sustainability perspectiv | 19, 9 | A |
Teaching Methods: | 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to Ecosystem Thinking | |
2 | Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water | Nature cycles research |
3 | Limits of the Planet, Dİsease Systems of the Ecosystem | |
4 | Environmental Justice, Climate Justice | |
5 | Nature Friendly Foods, Drinls and Sertifications | |
6 | Food Footprint, Carbon Footprint, Ecological Footprint | |
7 | Ecology in Sustainable Food: Industrial Food | |
8 | People in Sustainable Food: Cacao and Coffee | Visual research of cocoa and coffee making stages |
9 | Economy in Sustainable Food: Sustainable Businesses | |
10 | System Dynamics – Tragedy of the Commons – Sustainable Communities | |
11 | Climate Crisis in my Closet | |
12 | Food Security, Food Sovernity | |
13 | Turkey’s Water Basins Projects: Non-Toxic tables | Türkiye water resources homework |
14 | Chefs Manifesto and Slow Food Cook’s Alliance | |
Resources |
Lecturer's lecture notes |
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. | X | | | | |
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. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | X |
12 | | | | | | |
13 | | | | | | |
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 | 3 | 4 | 12 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 1 | 7 | 7 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 7 | 7 |
General Exam | 1 | 8 | 8 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 76 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 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 |
---|
SUSTAINABLE and RESPONSIBLE GASTRONOMY MANAGEMENT | GMS2210088 | Spring Semester | 3+0 | 3 | 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.Dr. Leyla KABASAKAL GÜZELOĞLU |
Assistant(s) | |
Aim | Depletion of world resources requires all sectors to take measures to protect resources and sustainability of product / service quality. There is no agreed standard or management system in sustainable management in the gastronomy sector. The creation of a capacity to ensure the development and implementation of management practices that are focused on sustainability issues is a leading factor in achieving the industry's long-term success. so as to ensure that students have knowledge and experience in this area as future decision makers and ensure that they contribute to the development of the industry. |
Course Content | This course contains; Introduction to Ecosystem Thinking,Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water ,Limits of the Planet, Dİsease Systems of the Ecosystem ,Environmental Justice, Climate Justice ,Nature Friendly Foods, Drinls and Sertifications ,Food Footprint, Carbon Footprint, Ecological Footprint ,Ecology in Sustainable Food: Industrial Food ,People in Sustainable Food: Cacao and Coffee ,Economy in Sustainable Food: Sustainable Businesses ,System Dynamics – Tragedy of the Commons – Sustainable Communities,Climate Crisis in my Closet ,Food Security, Food Sovernity ,Turkey’s Water Basins Projects: Non-Toxic tables ,Chefs Manifesto and Slow Food Cook’s Alliance . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Interprets the food system. | 19, 9 | A |
Makes sense of the Earth's ecosystem. | 19, 9 | A, E |
Discovers alternative production methods. | 19, 9 | A |
Makes professional and managerial decisions from a sustainability perspectiv | 19, 9 | A |
Teaching Methods: | 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to Ecosystem Thinking | |
2 | Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water | Nature cycles research |
3 | Limits of the Planet, Dİsease Systems of the Ecosystem | |
4 | Environmental Justice, Climate Justice | |
5 | Nature Friendly Foods, Drinls and Sertifications | |
6 | Food Footprint, Carbon Footprint, Ecological Footprint | |
7 | Ecology in Sustainable Food: Industrial Food | |
8 | People in Sustainable Food: Cacao and Coffee | Visual research of cocoa and coffee making stages |
9 | Economy in Sustainable Food: Sustainable Businesses | |
10 | System Dynamics – Tragedy of the Commons – Sustainable Communities | |
11 | Climate Crisis in my Closet | |
12 | Food Security, Food Sovernity | |
13 | Turkey’s Water Basins Projects: Non-Toxic tables | Türkiye water resources homework |
14 | Chefs Manifesto and Slow Food Cook’s Alliance | |
Resources |
Lecturer's lecture notes |
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. | X | | | | |
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. | | | | | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | X |
12 | | | | | | |
13 | | | | | | |
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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