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 Historical development of sustainability and its relationship with development
2 Global food supply and demand Global population growth, future projections and food needs of the growing population, global food supply analysis in response to this need
3 Food Systems Food systems classification
4 Production, transportation and consumption of food Steps of food systems
5 Sustainable Agricultural Production Sustainable agriculture principles, practices and production techniques
6 Sustainable Agricultural Production Sustainable agriculture principles, practices and production techniques
7 Sustainable Foods What are sustainable foods, production techniques and labeling
8 Sustainable Foods What are sustainable foods, production techniques and labeling
9 Food Waste What is global food waste, definition of food loss and waste, differences, amounts, prevention practices
10 Fair Trade What is fair trade, its historical development and applications
11 Geographical Marking What is a geographical marking, its purpose, importance, classifications and applications
12 National and international legislation on sustainable food Managing foods and sustainable foods in national and international legislation
13 Managing sustainable foods from production to consumption and examples from the world Monitoring food for future growing needs
14 Sustainable food supply and demand projection for the future Sustainable foods in destination management, applications from production to consumption, examples from the world
15 Final exam Final exam
16 Final exam 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, question and answer, discussion, video presentation, practice.

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

Exams will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology. Skill in analysis, synthesis and critical thinking; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

1. Any attempt at plagiarism will result in disciplinary action.
2. Students must give due consideration to the reading list.
3. Students are expected to participate in class discussions.

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
Field study 1 3 3
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 119

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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