ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | UNI333 | ||||
| Course Name: | Man in the Age of Manufacturer Artificial Intelligence | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Doç. Dr. ŞEBNEM ÖZDEMİR | ||||
| Course Lecturer(s): | Şebnem Özdemir | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | 1. Understand the fundamental concepts and principles of artificial intelligence and its impact on human society. 2. Analyze the ethical, social, and cultural implications of generative artificial intelligence. 3. Explore the potential benefits and risks of AI in various domains, including art, literature, music, and communication. 4. Develop critical thinking skills to evaluate the role of AI in shaping human identity, creativity, and relationships. 5. Foster a multidisciplinary perspective |
| Course Content: | 1. Introduction to Artificial Intelligence: History, concepts and types of artificial intelligence. 2. Generative Artificial Intelligence: Overview, applications and examples. 3. Ethical Considerations: Privacy, bias, accountability and transparency in AI systems. 4. AI and Human Creativity: Exploring the impact of AI on the creation of art, literature and music. 5.Social Impacts of AI: Automation, employment, inequality and social transformation. 6.AI and the Future |
Learning Outcomes
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The students who have succeeded in this course;
1) Students will be able to critically analyze the ethical and societal implications of generative artificial intelligence. 2) Students will develop an understanding of the role of AI in shaping human creativity and communication. 3) Students will evaluate the impact of AI on human identity, relationships, and decision-making processes. 4) Students will gain insight into the potential risks and benefits of AI in various domains. 5) Students will apply interdisciplinary perspectives to assess the future implications of AI on society. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to Artificial Intelligence | |
| 2) | The Ethics of AI: Privacy and Bias | |
| 3) | Generative AI and Human Creativity | |
| 4) | ChatGpt, Bard, LLMA as a generative AI | |
| 5) | ChatGpt, Bard, LLMA as a generative AI | |
| 6) | Midjourney, Stable Diffusion, Dall-e as a Generative AI | |
| 7) | Midjourney, Stable Diffusion, Dall-e as a Generative AI | |
| 8) | Mid-Term Week | |
| 9) | Artificial intelligence with different industry applications: Music Production | |
| 10) | Artificial intelligence with different industry applications: 3D design elements | |
| 11) | Artificial intelligence with different industry applications: Animation of Images | |
| 12) | Generative AIs and computer-based manipulation | |
| 13) | Coding and development processes with ChatGPT | |
| 14) | AI in Music and Entertainment | |
| 15) | Future Implications and Conclusion | |
| 16) | Final Exam |
Sources
| Course Notes / Textbooks: | 1. "The AI Does Not Hate You: Superintelligence, Rationality, and the Race to Save the World" by Tom Chivers 2. "Artificial You: AI and the Future of Your Mind" by Susan Schneider |
| References: | 1. Bostrom, N. (2016). Superintelligence: Paths, Dangers, Strategies. 2. Harari, Y. N. (2018). 21 Lessons for the 21st Century. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| 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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 45 |
| Final | 1 | % 55 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 45 | |
| PERCENTAGE OF FINAL WORK | % 55 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Homework Assignments | 1 | 45 |
| Final | 1 | 50 |
| Total Workload | 137 | |