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
		ELECTIVE

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	VZ0.40+FN 0.60
4	BUT	Bütünleme Notu
5	BBN	Bütünleme Sonu Başarı Notu	VZ0.40+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/LO	PO.1	PO.2	PO.3	PO.5	PO.9	PO.10	PO.12
LO.1	5
LO.2	5	5
LO.3				5
LO.4			5	5		5	5
LO.5					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