Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
GMS 5018	SUSTAINABLE FOOD MANAGEMENT	COMPULSORY	3	0	0	5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

It is to aim the necessary knowledge and skills about sustainable food management by examining food systems within the framework of sSustainability and sustainable development principles.

Learning Outcomes of the Course Unit

1	To learn the concepts, philosophy and principles of sustainability and sustainable development
2	To have knowledge about food and sustainable food systems
3	To be able to integrate environmental, social and economic sustainability with food management.
4	To be able to follow current developments with Sustainable Food Management.
5	To be able to follow current developments in Sustainable Food Management, to develop new methods and systems
6	To be able to monitor global food supply and demand and sustainable food systems, to make comparative analyzes

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	Sustainability and sustainable development concepts
2	Food supply and demand, global assessments
3	Food Systems
4	Food production, logistics and consumption
5	Sustainable food production
6	Sustainable Agriculture
7	Sustainable Foods
8	Sustainable Foods
9	Food waste
10	Fair Trade
11	Geographical Marking
12	National and international legislation on sustainable food
13	Managing sustainable foods from production to consumption and examples from the World
14	Sustainable food supply and demand projection in the future, statistical evaluations
15	Final exam
16	Final exam

Recomended or Required Reading

Pınar Işıldar (2021). Destinasyon Yönetiminde Yeni Yaklaşımlar , Edt: Karasakal, S. Ve Doğan, O., Nobel Akademik Yayıncılıktan, Ankara, Syf.235-260.
Aslı Emine Özen De Haas, Pınar Işıldar, Özay Emre Yıldız (2021), Sustainable Gastronomy Tourism and The Global Food Industry , Global Issues in Business and Organization Studies, Edt: Erhan Aydin, Mushfiqur Rahman, Cambridge Scholars Publishing, p.123-150.
Zümrüt Begüm Ögel (2019). Destinasyonlarda Sürdürülebilir Gıda Yönetimi, Papatya Bilim, Istanbul.

Planned Learning Activities and Teaching Methods

Lecture, Presentation, Case studies, Articles

Assessment Methods

SORTING NUMBER	SHORT CODE	LONG CODE	FORMULA
1	MTE	MIDTERM EXAM
2	FCG	FINAL COURSE GRADE
3	FCGR	FINAL COURSE GRADE	MTE * 0.40 + FCG* 0.60
4	RST	RESIT
5	FCGR	FINAL COURSE GRADE (RESIT)	MTE * 0.40 + RST* 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications, homeworks and discussions in the class (%60)

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams

Contact Details for the Lecturer(s)

Doç. Dr. Pınar Işıldar
pinar.isildar@deu.edu.tr
0232 301 69 28

Office Hours

Tuesday, 13:00-14:00

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Lectures	14	3	42
Preparations before/after weekly lectures	14	2	28
Preparation for midterm exam	1	15	15
Preparation for final exam	1	15	15
Preparing presentations	1	15	15
Midterm	1	1	1
Final	1	1	1
TOTAL WORKLOAD (hours)			117

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.2	PO.3	PO.4	PO.5	PO.6
LO.1	5	5
LO.2	5	5
LO.3			5
LO.4				5
LO.5					5
LO.6						5

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION