| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Explains the historical development of sustainability and sustainable development, international agreements, and the United Nations 2030 Sustainable Development Goals by relating them to gastronomy.
- Analyzes the balance among environmental protection, economic growth, and social justice/well-being in gastronomy and food and beverage businesses from a multidimensional perspective.
- Evaluates the importance of food miles, carbon footprint, short supply chains, and seasonal eating, as well as the role of geographical indications (designation of origin/geographical indication) in preserving cultural heritage and supporting regional development.
- Manages green certification systems, sustainable menu planning, water and energy efficiency, circular economy models, and zero-waste/composting processes in food and beverage businesses.
- Interprets and presents molecular gastronomy applications, 3D food printing, plant-based meat and alternative proteins, and food innovations emerging from Silicon Valley from the perspective of sustainable food security.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
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| Course Description | Within the scope of this course, the concept of sustainability, the importance of this concept today, the future of sustainable tourism and development, the future of food, and the concept of gastronomic heritage, the concept of sustainable cuisine and applications and practices carried out in Turkey and around the world will be discussed. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Meet/Orientation |
|
2nd Week |
The definition and historical development of the concept of sustainability and the relationship between gastronomy and cuisine culture |
|
3rd Week |
The impact of global crises on food production and culinary culture |
|
4th Week |
Clean food production principles: examination of organic farming, permaculture and agroecology principles |
|
5th Week |
Local food chains versus global food chains: definition and importance of the concept of locality and the importance of small producers |
|
6th Week |
Fundamentals of sustainable cuisine: what should sustainable kitchen practices include? |
|
7th Week |
Definition of Ankara culinary culture and areas that produce clean food, determination of student project topics |
|
8th Week |
MIDTERM |
|
9th Week |
Field visits |
|
10th Week |
Field visits |
|
11th Week |
Field visits |
|
12th Week |
Campus Projects |
|
13th Week |
Campus Projects |
|
14th Week |
Campus Projects |
|
15th Week |
|
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
2 |
28 |
| Preparation for Final exam |
1 |
14 |
14 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
12 |
12 |
| Laboratory (including preparation) |
0 |
0 |
0 |
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 120 |
| Total Work Load / 30 (h) | 4 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
