| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Will be introduced to the concept of sustainability and its history.
- Gains insight into the relationship between sustainability, gastronomy and culinary arts, and agricultural production.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course introduces students to the importance of sustainability in relation to the professional kitchen in particular and the world of food production at large. Students will learn the meaning and importance of local food production, culinary heritage, circular food production, the importance of small producers and how the global food and agriculture industry affects local processes. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introductory meeting, syllabus presentation, course rules |
|
2nd Week |
Gastronomy, Sustainability and Relationships |
|
3rd Week |
Industrial agriculture, global food system |
|
4th Week |
The paradox of food waste and hunger |
|
5th Week |
Cultural heritage, local culinary cultures, small producers and gastronomy |
|
6th Week |
Republic Day |
|
7th Week |
Alternative food production systems and principles |
|
8th Week |
Midterm exams |
|
9th Week |
Modern animal husbandry and restorative approaches |
|
10th Week |
Gastronomy and local food movements |
|
11th Week |
Getting to know small-family producers around Ankara |
|
12th Week |
Gathering and food culture |
|
13th Week |
Farm to fork applications |
|
14th Week |
General review |
|
15th Week |
Final exam |
|
| 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 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
1 |
14 |
| Preparation for Final exam |
1 |
18 |
18 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
|
|
|
| Report writing |
1 |
5 |
5 |
| Total Work Load | 98 |
| Total Work Load / 30 (h) | 3.26 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
