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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3102 CULTURAL VALUES AND GEOGRAPHICAL MARKING ELECTIVE 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To introduce geographically marked products in gastronomy by providing information about cultural values and geographical sign concept

Learning Outcomes of the Course Unit

1   It will be able to explain the concept of cultural values and geographical signage. 2   It will be able to discuss geographical marking in gastronomy. 3   It will be able to provide information about geographical marking and local products in Türkiye. 4   It will be able to introduce geographically marked products by giving examples.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Cultural values and geographical marking concept 2 Tourism and geographical marking 3 Geomarking in Gastronomy 4 Geographical Marking and Regional Products in Türkiye 5 Geographical Marking and Regional Products in Türkiye 6 Geographical Marking and Regional Products in Türkiye 7 Midterm 8 Geomarked Products 9 Geomarked Products 10 Geomarked Products 11 Presentation of Research Assignments 12 Presentation of Research Assignments 13 Presentation of Research Assignments 14 Presentation of Research Assignments 15 Final exam 16 Final exam

Recomended or Required Reading

Yıldız, B. (2018). Sınaî mülkiyet kanunu açısından geleneksel ürün adları.

Planned Learning Activities and Teaching Methods

Discussion, presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 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

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

to be announced

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 5 70 Preparation for final exam 1 5 5 Midterm 1 3 3 TOTAL WORKLOAD (hours) 120

Contribution of Learning Outcomes to Programme Outcomes

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