Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI307

Course Name:

World Music Culture

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. ÖMER YUSUF TOPÇU

Course Lecturer(s):

Öğr. Gör. ÖMER YUSUF TOPÇU

Course Assistants:

Course Objective and Content

Course Objectives:

Analysis – Students will experience personal interaction with musical genres from around the world through a critical examination of academic writing, discussion of their observations, and an in-depth analysis of these forms through writing assignments to demonstrate their ability to bridge readings and experiences. Students will also be asked to submit multiple submissions to a digital mapping tool where field observations are paired with classroom readings and personal analysis.
Production: Although they are not expected to be involved in music performance on a regular basis, students will work closely with musicians throughout this course and gain in-depth knowledge of the cultural contexts and practical challenges of music-making.
Connectivity: Students will engage with musical tropes that are artistic manifestations of direct participation in cultural turmoil in the diaspora, as well as musical forms that function as political protest or religious expression. Musical examples and readings will contextualize the global soundstage that is today's music and demonstrate the complex networks of communication and influence that make up today's musical networks.
Context: A broad base of academic reading written by scholars with extensive fieldwork in their field will provide cultural context for each musical genre or geographic region covered in class. Listening assignments will provide a body of auditory information for interpreting new musical experiences.

Course Content:

Basic issues about the relationship between music and culture. Aural analysis: Listening to music from various regions of the world and describing it verbally and in writing.

Learning Outcomes

The students who have succeeded in this course;
1) Develop a Western Music Education Philosophy that is flexible enough to be applied to a variety of musical genres and creates contexts
2) Be an active part of the community that meets international standards and is loyal to various duties.
3) Performs various listening exercises that develop technical and historical-cultural literacy skills.
4) Creats a professional space for personal development, continuing education and performance and enhances learning intelligence

Course Flow Plan

Week	Subject	Related Preparation
1)	Music in Japan and Korea
2)	Jazz and Blues Music
3)	Music in Russia and Ukraine
4)	Music in Palestine and Israel
5)	Music in France, Belgium and the Netherlands
6)	Music in Austria, Germany and Switzerland
7)	Music in Iran and Italy
8)	Music in Argentina and Brazil
9)	Music in Scotland, England and Ireland
10)	Music in Egypt
11)	Music in Greece
12)	Music in India
13)	General Evaluation
14)	General Evaluation
15)	General Evaluation

Sources

Course Notes / Textbooks:	Kaplan, A. (2005). Kültürel Müzikoloji. İstanbul: Bağlam Yayıncılık.
References:	Ders Notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	2	% 100
total		% 100
PERCENTAGE OF SEMESTER WORK		% 100
PERCENTAGE OF FINAL WORK		%
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	1	2		42
Study Hours Out of Class	14	0	3		42
Presentations / Seminar	2	20	1		42
Total Workload					126