ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
Course Introduction and Application Information
| Course Code: | GMS004 | ||||
| Course Name: | Food and Sustainability | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Doç. Dr. ÇAĞLA ÖZER | ||||
| Course Lecturer(s): | Ece Sürek | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Learning the concept of sustainability, practices that will prevent food waste, and knowledge about sustainable foods. |
| Course Content: | Sustainable foods |
Learning Outcomes
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The students who have succeeded in this course;
1) Having knowledge about sustainability. 2) Being aware of practices that will prevent food waste. 3) Having knowledge about sustainable foods. |
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, rudstone, paleolithic, neolithic age | |
| 3) | Agricultural revolution, domestication of plant | |
| 4) | Mesopotamia, history of wheat, offer and spread of agriculture | |
| 5) | Sumerian food culture | |
| 6) | Ancient Egypt food culture | |
| 7) | Ancient Greece food culture | |
| 8) | MIDTERM EXAM | |
| 9) | Indians, Africans | |
| 10) | Silk and Spice Road | |
| 11) | Ancient India, Ancient China | |
| 12) | Middle Age | |
| 13) | Ottoman Empire Palace Cuisine | |
| 14) | 14.15.16.17. and 18th Century Ottoman Palace Cuisine |
Sources
| Course Notes / Textbooks: | Ders notları |
| References: | True Food: Seasonal, Sustainable, Simple, Pure- Dr. Andrew Weils |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
|---|---|---|---|
| Program Outcomes |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution |
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 | ||
| Midterms | 1 | 40 | 40 | ||||
| Final | 1 | 60 | 60 | ||||
| Total Workload | 100 | ||||||