GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
CURRENT APPROACHES IN GASTRONOMY AND CULINARY ARTS/5950019
Course Title: CURRENT APPROACHES IN GASTRONOMY AND CULINARY ARTS
Credits 3 ECTS 7.5
Semester 2 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Asst. Prof. Dr. Mustafa AKSOY
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/maksoy
 -- EMAIL(S) OF LECTURER(S)
  maksoy@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Know the current developments in gastronomy and related fields
Links and analyzes gastronomy and related fields
Make an opinion and foresight about the future of the gastronomy
Do complex research in the field of gastronomy
Makes free writing practices in the field of gastronomy
Know the product introduction related to current approaches in the field of gastronomy
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Developing Process of Agriculture and Gastronomy
2. Week  Gastronomy and Food Policy (General and Countries)
3. Week  Marketing and Business in Gastronomy
4. Week  Gastronomy and Media
5. Week  Gastronomy and Literacy
6. Week  Gastronomy, Fine Arts and Audiovisual Culture
7. Week  Gastronomy Education
8. Week  Visa
9. Week  New Culture of Industrial Kitchen (From Social Behavior to Equipments)
10. Week  Urban Agriculture
11. Week  The Connection Between Gender and Gastronomy and Food
12. Week  Theories for Scientific Research on Gastronomy and Culinary Arts
13. Week  Theories for Scientific Research on Gastronomy and Culinary Arts
14. Week  Modelling Scientific Research on Gastronomy and Culinary Arts
15. Week  Modelling Scientific Research on Gastronomy and Culinary Arts
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Christian Coff, David Barling, Michiel Korthals, Thorkild Nielsen (2008) Ethical Traceability and Communicating Food, Springer Artinah Zainal, Salleh Mohd Radzi, Rahmat Hashim, Chemah Tamby Chik, Rozita Abu (2012) Current Issues in Hospitality and Tourism Research and Innovations, Taylor&Francis
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  N/A
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
20
 Assignment
2
20
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
16
3
48
 Practising Hours of Course Per Week
0
0
0
 Reading
16
2
32
 Searching in Internet and Library
16
2
32
 Designing and Applying Materials
0
0
0
 Preparing Reports
2
8
16
 Preparing Presentation
2
8
16
 Presentation
2
2
4
 Mid-Term and Studying for Mid-Term
1
15
15
 Final and Studying for Final
1
20
20
 Other
0
 TOTAL WORKLOAD: 
183
 TOTAL WORKLOAD / 25: 
7.32
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1X
2X
3X
4X
5X
6X
7X
8X
9X
10X
11X
12X
13X
14X
15X
16X
17X
18X
19X
20X