Gastronomy and Culinary Arts (Master) (without Thesis) Preview
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code:

GMS5017

Course Name:

Gastronomy and Sustainable Development

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Doç. Dr. ÇİĞDEM GÜRSOY

Course Lecturer(s):

Çiğdem GÜRSOY

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of the course is to raise awareness about the United Nations' 2030 Sustainable Development Goals through the relationship between economy and gastronomy. Additionally, the place and importance of the gastronomy discipline within the goals will be discussed.

Course Content:

The contributions of the gastronomy sector to sustainable development together with all its stakeholders will be discussed. Topics include no hunger, no poverty, healthy individuals, responsible consumption and production, accessible and clean energy, reducing inequalities, life on land, peace, justice and strong institutions, sustainable cities and habitats, decent work and economic growth, industry innovation and infrastructure. It will be addressed in a way that includes the 2030 Sustainable Development Goals set by the UN, such as climate action.

Learning Outcomes

The students who have succeeded in this course;
1) Have knowledge of basic economic concepts
2) Gain knowledge about the place and importance of gastronomy in economic growth and development.
3) Students know that the gastronomy sector has a high potential to contribute to achieving the UN 2030 Sustainable Development Goals.

Course Flow Plan

Week	Subject	Related Preparation
1)	What is Sustainable Development?
2)	The Role of the Gastronomy Sector in Sustainable Development
3)	Social Gastronomy in Fighting Hunger and Poverty
4)	Social Gastronomy in Fighting Hunger and Poverty
5)	The Relationship between Industry Innovation and Infrastructure and the Gastronomy Sector
6)	Gastronomic Destinations and Economic Geography
7)	The Place and Importance of Geographical Indications in Sustainable Cities and Living Areas
8)	Midterm
9)	The Place and Importance of Gastronomy in Decent Work and Economic Growth
10)	Climate Action and Eco-Gastronomy
11)	Partnerships that can be established with the Gastronomy Sector for UN 2030 Development Goals
12)	Presentation
12)	Presentation
13)	Presentation
14)	Final

Sources

Course Notes / Textbooks:	Çeşitli kaynaklardan derlenmiş ders notları
References:	Blackboard sistemine yüklenen tüm belgeler

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
Program Outcomes
1) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines 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)	To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
2)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
3)	Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
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
Presentations / Seminar	1	20			20
Midterms	1	30			30
Final	1	50			50
Total Workload					100