Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI045

Course Name:

Heuristik Optimization

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:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. AYBİKE SERTTAŞ

Course Lecturer(s):

Assoc Prof Aybike Serttaş

Course Assistants:

Course Objective and Content

Course Objectives:

In the Television and Daily Life Criticism course, television, which is a mass communication medium, different media products such as television series, news, advertisements and current shows transmitted to the audience in an uninterrupted flow, will be critically evaluated.

Course Content:

"Why are we watching TV?" Starting from the question, many issues will be scrutinized, from the function of spreading ideology to the uniformization of the masses, from the ability to create opinion and obedience, to being a commercial tool. In this context, the main topics of the course are television and representation, sexism, speciesism, television as a popular culture producer, rating system, television dramatization, TV's contribution to social memory and television narrative in general.

Learning Outcomes

The students who have succeeded in this course;
1) Theoretically explains the question of why we watch television.
2) Describes the culture industry on television.
3) Knows the rating system.
4) Knows TV narrative.
5) Evaluates TV broadcasts in terms of speciesism, ageism, sexism and representation.

Course Flow Plan

Week	Subject	Related Preparation
1)	General analysis of television as a mass medium
2)	Functioning of the rating system and its effect on TV productions
3)	The change of television news from past to present within the framework of economic, social and political developments in the world.
4)	Where are the ads in the television narrative?
5)	CNN Effect, Vietnamese effect, commercialization, liberalism and other concepts.
6)	Why do we watch TV? Uses and gratification theory and other theories.
7)	Midterm studies
8)	Television and social memory
9)	Television and sexism
10)	The use of children as television products and consumers of TV products at the same time
11)	Narrative of TV shows
12)	Agism on TV
13)	TV critiques on TV
14)	TV as a movie character

Sources

Course Notes / Textbooks:	Erol Mutlu, Televizyon ve Toplum Sevilay Çelenk, Televizyon Temsil Kültür
References:	Nilgün Chevignon, Televizyon ve İçimizdeki Şiddet

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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) 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.
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.
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.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
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.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
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.
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.
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.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 50
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
Course Hours	14	3			42
Study Hours Out of Class	14	5			70
Homework Assignments	1	6			6
Final	1	7			7
Total Workload					125