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:

UNI367

Course Name:

Gender Studies

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:

Dr. Öğr. Üy. SELEN YANMAZ

Course Lecturer(s):

Selen Yanmaz, Ezgi Ildırım

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to have students approach gender from a sociological and psychological perspective. It aims to familiarize students with the basic issues regarding gender today while teaching them about the historical context. It also aims to have students understand how gender studies have changed over time.
Course Content:	This course consists of studying basic themes and theories regarding gender studies. Students learn to approach gender from a sociological and psychological perspective, focusing on major issues regarding the social construction of gender, gender socialization and gender inequality.

Learning Outcomes

The students who have succeeded in this course;
1) Students learn about the social construction of gender
2) They become aware of gender discrimination
3) They gain knowledge about approaches to gender
4) They gain historical knowledge about feminism and the struggle for women's rights

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction
2)	What is Gender?
3)	Gender Socialization and Stereotypes I
4)	Gender Socialization and Stereotypes II: Role Models
5)	Gender Discrimination I
6)	Gender Discrimination II
7)	Gender Discrimination III
8)	Midterm Week
9)	Midterm Week
10)	What are Gender and Sexual Orientation? Social Construction of Sex and Gender, Performance of Gender
11)	Gender and Mental Health
12)	Gender Socialization
13)	Gender Approaches
14)	Gender Inequality and Feminism, Women's Rights

Sources

Course Notes / Textbooks:

Toplumsal Cinsiyet Sosyalizasyonu, Toplumsal Cinsiyet Yaklaşımları
Macionis, John. 2015. “Bölüm 13: Toplumsal Cinsiyet tabakalaşması”
Blockstone, Amy M. 2021. “Cinsiyet Rolleri ve Toplum” (online https://www.sosyalbilimler.org/cinsiyet-rolleri-toplum/)

Toplumsal Cinsiyet Eşitsizliği ve Feminizm
UNFPA. “Toplumsal Cinsiyet Eşitliği”. (online - https://turkiye.unfpa.org/tr/topics/toplumsal-cinsiyet-e%C5%9Fitli%C4%9Fi)
Cinsiyet Eşitliği İzleme Derneği. “Türkiye’de Toplumsal Cinsiyet Eşitliğini İzleme Raporu” (online - https://ceidizler.ceid.org.tr/dosya/turkiyedetoplumsal-cinsiyetesitliginiizlemeraporu20212022pdf.pdf)
Baran Görgün, Aylin. 2021. “Feminizmin Gelişim Serüveni: Dalga Yerine Kuşak Diyelim mi?” (online - https://kockam.ku.edu.tr/feminizmin-gelisim-seruveni-dalga-yerine-kusak-diyelim-mi-aylin-gorgun-baran/)
Feminist Bellek. 2021. “Feminizm” (online - https://feministbellek.org/feminizm/)

References:

Giddens, Anthony ve Philip Sutton. 2021. “Bölüm 15: Toplumsal Cinsiyet ve Cinsellik”. Sosyoloji. 636-684
Cinsel Şiddetle Mücadele Derneği. “Toplumsal Cinsiyet Kavramları” (online - https://cinselsiddetlemucadele.org/2019/06/20/toplumsal-cinsiyet-kavramlari-2/#)
Feminist Bellek. “Cinsel Yönelim” ( online - https://feministbellek.org/cinsel-yonelim/)
Kurabiye cinsiyet (online - https://parentsdergisi.com/bebekcocuk/ben-yine-senin-cocugunum/attachment/kurabiye-cinsiyet-3/)

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
Attendance	14	% 10
Midterms	1	% 20
Final Sözlü	1	% 70
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	2	2		56
Midterms	1	20	2		22
Final	1	45	2		47
Total Workload					125