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:

UNI345

Course Name:

Cultural Heritage and Sustainability

Semester:

Fall

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:

Doç. Dr. EMİNE SİBEL HATTAP

Course Lecturer(s):

Doç. Dr. EMİNE SİBEL HATTAP

Course Assistants:

Course Objective and Content

Course Objectives:

In cultural heritage areas, conservation and
sustainable management, current and universal approaches to living
the issue of sustainable cultural heritage management by considering it in the context of
is to be examined. In the study, first of all, cultural heritage protection / preservation,
National and international publications on sustainable conservation management issues
Participatory research on sustainable cultural heritage management
It was aimed to determine the applicability of the approaches.

Course Content:

Sustainable Cultural Heritage Management, cultural heritage, society and environment
The relationship between them is long-term and important not only for today's society but also for the future.
It is important to ensure survival for the next generation. Sustainable
Why heritage values should be protected in cultural heritage management
Social awareness should be created and this awareness should be increased. This
One of the important issues in this regard is participatory approaches to conservation.
The purpose and value of conservation with a participatory approach in sustainable management
not isolating from the society, but bringing the value to the society and integrating it into cultural and social life.
to gain a foothold and to contribute to the value of cultural heritage in economic and social development.
is to provide. Use of cultural heritage values in participatory approaches,
must be culturally and socially sustainable, ensuring the integrity of the heritage value
should not affect it negatively and should not be used due to economic concerns.
destruction must be prevented.

Learning Outcomes

The students who have succeeded in this course;
1) Creating conservation awareness for the sustainability of our cultural heritage
2) Obtaining information about tangible and intangible cultural assets in Turkey and the world
3) Learning about traditional architectural works, elements, lifestyle and culture
4) Gaining a cultural perspective Realizing our values
5) Learning that all cultural assets are world cultural heritage

Course Flow Plan

Week	Subject	Related Preparation
1)
1)	What is Cultural Heritage, what are its conservation theories?
2)	What are the examples of intangible and tangible cultural heritage?
3)	International institutions working on conservation
4)	What is World Cultural Heritage? explanation with examples
5)	Who is Mimar Sinan and what are his works?
6)	What is a Turkish house, what are its general characteristics, its place in our cultural heritage and its sustainability?
7)	Carriers of our traditional cultural heritage
8)	Kültür Mirası ve sürdürülebilirlik örnekleri: Göynük vb Cultural Heritage and sustainability examples: Göynük etc.
9)	Building elements in our traditional architecture
10)	intangible cultural heritage
11)	Immovable cultural heritage and sustainability
12)	Movable cultural heritage and sustainability
13)	Project presentation and delivery
14)	Project presentation and delivery
15)	Finals week
16)	Finals week

Sources

Course Notes / Textbooks:	Lecturer's notes
References:	AHUNBAY, Z .(1994) ,"Birinci Derece Anıtlarda Değerlendirme ve Restorasyon Sorunları", Arredamento Dekorasyon,7-8, s.87/90. Bursa ve Cumalıkızık-Osmanlı İmparatorluğu’nun Doğuşu Yönetim Planı Çevre ve Orman Bakanlığı, Korunan Alan Planlaması ve Yönetimi, Biyolojik Çeşitlilik ve Doğal Kaynak Yönetimi Projesi Deneyimi, TŞOF Trafik Matbaacılık A.Ş., Ankara, 167 s. 2007.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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
Presentation	1	% 50
Project	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 100
PERCENTAGE OF FINAL WORK		%
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	14	28
Presentations / Seminar	7	31
Project	6	30
Total Workload		131