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:

UNI336

Course Name:

Design Thinking

Semester:

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:

Prof. Dr. HATİCE ÖZ PEKTAŞ

Course Lecturer(s):

MELDA GÖKNEL

Course Assistants:

Course Objective and Content

Course Objectives:

Course Objectives This course introduces the basic principles of interaction, service, product and system design with the first and foremost focus on people’s needs, choices, and experiences rather than anything else. The course addresses the underlying framework for understanding and practicing fundamental concepts, tools, and design processes with a broad focus on all stakeholders rather than only end-users. Various tools and techniques such as co-designing, envisioning, testing and prototyping, role-playing and touchpoints are introduced throughout the course. Students, individually and as a team, experience a series of hands-on, class-based exercises on the methodology of creating products and services.

Course Content:

Course Content To introduce students to theoretical knowledge, conceptual approaches, and practical skills of Design Thinking to understand and learn human-centered design methodology.

Learning Outcomes

The students who have succeeded in this course;
1) Recognize the basic principles of Design Thinking and human-centered design methodology.
2) Define exemplary business and design problems by using various tools and techniques of the methodology.
3) Apply the principles of the methodology to develop solution proposals considering various stakeholders.
4) Prepare an innovative project proposal in line with the main requirements of the methodology as a team.

Course Flow Plan

Week	Subject	Related Preparation
1)	Meet and Greet, Forming Final Project Groups, Fundamentals of the course and needed equipment	-
1)	Meet and Greet, Forming Final Project Groups, Fundamentals of the course and needed equipment	-
1)	Meet and Greet, Forming Final Project Groups, Fundamentals of the course and needed equipment	-
2)	What is Human Centered Design?	-
3)	Empathy Methods– field work	-
3)	Empathy Methods– field work	-
4)	Persona – in class exercise	-
5)	Defining the problem	-
6)	Mad Lib and HMWQ – in class exercise	-
7)	Ideation Methods – in class exercise	-
8)	MID SEMESTER PRESENTATION OF THE FINAL PROJECT	-
9)	Feed-back on projects and strategies for further development	-
10)	Prototype and Test – in class exercise	-
11)	Project evaluation with RWW – in class exercise (may be holiday)	-
12)	Making a design budget and production timeline	-
13)	Storytelling for design	-
14)	Final presentation	-

Sources

Course Notes / Textbooks:	The Design of Everyday Things, Don Norman, 1988. Tasarım Odaklı Düşünce-Design Thinking, Emrah Kozan, 2021.
References:	The Design of Everyday Things, Don Norman, 1988. Tasarım Odaklı Düşünce-Design Thinking, Emrah Kozan, 2021.

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 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	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	5	10
Application	16	32
Special Course Internship (Work Placement)	5	10
Field Work	2	4
Study Hours Out of Class	3	4
Presentations / Seminar	3	6
Project	16	32
Quizzes	5	10
Midterms	4	8
Final	1	2
Total Workload		118