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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 5020 GASTRONOMY AND CULTURE ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Gastronomy and Culinary Arts

Course Objective

To analyse humans' interactions with environment, food and nutrition through the course of civilisation and to be able to question and research the correlation

Learning Outcomes of the Course Unit

1   To understand food's impact on human physiology and heredity 2   To understand the process of cultural development 3   To understand the impact of environmental effects through the course of civilisation 4   To understand the impact of food and nutrition on culture and geography 5   To understand the significance of cultural factors for the development of gastronomy

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The process of human civilisation 2 The impact of our connection with food on human physiology and societies 3 Geography, food and cultural interaction 4 The factors and causes of cultural development 5 Cultural development and our connection with food 6 Food, kitchen and nutrition through history 7 Kitchen and nutrition cultures 8 Food related myths 9 Celebrations, festivals and banquets as a function of human civilisation 10 Fasting and feasts 11 Food and gastronomy as indulgence 12 Gastronomy related cultural actions 13 Tourism, commercial food and beverage service and mass food production 14 Presentations

Recomended or Required Reading

Phyllis Pray Bober (2003), Sanat, Kültür ve Mutfak, Kitap Yayınevi, Istanbul

Planned Learning Activities and Teaching Methods

Discussions, guided readings, presentations and lectures

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

Students are expected to actively participate in classes, contribute to discussions, explore causality between variables and to improve their skilss of research, as well as processing and producing new information.

Language of Instruction

Turkish

Course Policies and Rules

Students are expected to contribute to discussions and succeed in exams and presentations

Contact Details for the Lecturer(s)

ozay.yildiz@deu.edu.tr

Office Hours

Wednesdays 13.00 - 16.00

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 Preparing presentations 5 5 25 Web Search and Library Research 14 2 28 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 125

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 LO.3 5 LO.4 5 LO.5 5 5