| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Will be introduced to the concept of sustainability.
- Will learn the relationship of sustainability with gastronomy and culinary culture, culinary practices and agricultural production.
- Understands the importance of sustainability.
- Learns the link between sustainability and gastronomy.
- Makes comparisons between present and past applications.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
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| Recommended Optional Programme Components | |
|---|
| 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 |
Definition and historical development of the concept of sustainability and its relationship with gastronomy and culinary culture. |
|
2nd Week |
Sustainable tourism concept and principles. |
|
3rd Week |
Sustainable gastronomy concept. |
|
4th Week |
The importance of sustainable gastronomy and the obstacles to it. |
|
5th Week |
Examining sustainable gastronomy examples. |
|
6th Week |
Student presentations on sustainable gastronomy articles. |
|
7th Week |
Fundamentals and practices of sustainable cuisine. |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
What is eco gastronomy? |
|
10th Week |
Problems in the food system, what is food waste and how can it be prevented? |
|
11th Week |
Examining sustainable solutions and sustainable restaurants to prevent food waste. |
|
12th Week |
Field visit. |
|
13th Week |
Sustainable gastronomy in Turkey. |
|
14th Week |
Sustainable gastronomy in the world. |
|
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 |
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 |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
|
|
|
| Course hours |
|
|
|
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
|
|
|
| Homework |
|
|
|
| Total Work Load | 0 |
| Total Work Load / 30 (h) | 0 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
