COURSE UNIT TITLE

: SUSTAINABLE FOOD MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3066 SUSTAINABLE FOOD MANAGEMENT ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor'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 food systems and sustainable food management within the framework of Sustainability and Sustainable Development.

Learning Outcomes of the Course Unit

1   Knowing the concepts of sustainability and sustainable development and learning their principles
2   Learning about food and sustainable food systems
3   To have knowledge about Sustainable Food Management
4   To be able to develop evaluations, methods and systems on Sustainable Food Management.
5   Having the ability to monitor global food and sustainable food systems and follow developments

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 Global food supply and demand
3 Food Systems
4 Production, transportation and consumption of food
5 Sustainable Agricultural Production
6 Sustainable Agricultural Production
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 for the future
15 Final exam
16 Final exam

Recomended or Required Reading

Zümrüt Begüm Ögel (2019). Destinasyonlarda Sürdürülebilir Gıda Yönetimi, Papatya Bilim, Istanbul.
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.

Planned Learning Activities and Teaching Methods

Lecture, presentation, class discussions, question and answer.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (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)

pinar.isildar@deu.edu.tr
0232 301 69 28

Office Hours

Tuesday / 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 3 42
Preparation for midterm exam 1 15 15
Preparation for final exam 1 15 15
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 116

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.255
LO.35
LO.45555
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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