| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Sociological perspective and critical thinking skills.
- Learns basic sociological subjects and concepts.
- Gains a sociological perspective on food production and consumption.
- Gain a critical approach about current social problems.
- Learns the developments in the field of food.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | In this course, sociology and its field of study will be redefined over foods and kitchen, and students will be provided with information about the transfer of food to the cultural area which differs from the physical environment where the food is grown. Subjects like food-society relation, symbols and society, how religion shapes nutrition practices, how social differentiation influences nutrition styles, and food-culture relation will also be handled. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
İntroduction and introduction |
|
2nd Week |
Definition of sociology and its relationship with gastronomy: production and consumption perspectives |
|
3rd Week |
Class and food production |
|
4th Week |
Gender, food production and consumption |
|
5th Week |
Agricultural production: Examples from the world and Turkey |
|
6th Week |
İndustrial Food Production: Analysis of fields and stockbreeding |
|
7th Week |
İnternational food chains |
|
8th Week |
Midterm |
|
9th Week |
Scarcity and Hunger: Out of system in the age of abundance |
|
10th Week |
Sustainable food production and food safety |
|
11th Week |
Globalization and food |
|
12th Week |
Critical view of diets |
|
13th Week |
Social movements and food |
|
14th Week |
Student presentations |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| 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 |
3 |
3 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
75 |
75 |
| Preparation for Final exam |
1 |
65 |
65 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
55 |
55 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
2 |
4 |
| Presentation (including preperation) |
7 |
3 |
21 |
| Book Presentation |
1 |
3 |
3 |
| Article Presentation |
3 |
5 |
15 |
| Total Work Load | 286 |
| Total Work Load / 30 (h) | 9.53 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
