ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | ASC205 | ||||
| Course Name: | Food History and Geography | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): |
Öğr. Gör. MERYEM MERVE BEYKOZ |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to teach the historical development of food production consumption from economic, social, political and cultural aspects. |
| Course Content: | Introduction to Food History and Geography, Prehistoric Ages, The agrarian revolution, the tame of animals and plants, Sumer, Egypt and Ancient Rome food culture, Renaissance Period, European cuisine history and geography, Medieval Arabic cuisine cultura, Medieval Islamic cuisine culture, Ottoman Empire Palace Cuisine |
Learning Outcomes
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The students who have succeeded in this course;
1) Evaluate the food and meal within the framework of history, geopraphy, culture and nutrition. 2) Know cultural relationship between food and beverage, evaluate the intercultural interaction 3) Evaluate and interpret food and beverages cultures according to historical ages |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | History and geography of food, classification of history, introduction to gastronomy and food history | |
| 2) | The existence of humanity, prehistoric times, Dark Age, Kabataş, Chipped Stone, Polished Stone Age | |
| 3) | Agricultural Revolution | |
| 4) | Mining Era, Sumerian, Egyptian and Ancient Roman food culture | |
| 5) | Mesopotamia, history of wheat, emergence and spread of agriculture | |
| 6) | Sumerians, Ancient Egypt | |
| 7) | Indians, Africans | |
| 8) | Midterm | |
| 9) | Ancient Greek | |
| 10) | Ancient Rome, Silk and Spice Path | |
| 11) | Middle Age | |
| 12) | Ancient India, Ancient China | |
| 13) | Ottoman Empire Palace Cuisine | |
| 14) | 14.15.16.17. and 18th Century Ottoman Palace Cuisine |
Sources
| Course Notes / Textbooks: | Çeşitli kitaplardan derlenmiş ders notları kullanılmıştır. |
| References: | Gastronomi ve Yiyecek Tarihi, Editör: Prof.Dr. Atilla AKBABA, Yrd.Doç.Dr. Neslihan ÇETİNKAYA, Detay Yayınları, 2018 Lezzetin Tarihi, Prof.Dr.Zeki TEZ, Hayykitap, 2018 İnsanlığın Yeme Tarihi, Tom Standage, Mayakitap, 2016 Food in History, Reay TANNAHILL, Three Rivers Press,1989 A Food History, Maguelonne Toussaint Smat, John Wiley & Sons, 1987 Tarihin Süzgecinde Mutfak Kültürümüz, Deniz Gürsoy, Oğlak Yayıncılık, 2016 |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 3 | ||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | 3 | ||||||||||||||
| 4) 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. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | 1 | 1 | |||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 3 | 3 | |||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 1 | ||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 | 3 | 3 | ||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | 1 |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 2 |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
| 4) | 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. | |
| 5) | Dominates the terminology of food and beverage. | 1 |
| 6) | Organize all kinds of organizations in the field of culinary. | 1 |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 2 |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 1 |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 1 |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
| 11) | Follow current developments in the field and profession. | 2 |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 |
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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 42 | 1 | 42 | ||||
| Study Hours Out of Class | 28 | 1 | 28 | ||||
| Midterms | 1 | 14 | 14 | ||||
| Final | 1 | 16 | 16 | ||||
| Total Workload | 100 | ||||||