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

Course Introduction and Application Information

Course Code:

UNI060

Course Name:

Film Reading

Semester:

Fall

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:

Face to face

Course Coordinator:

Öğr. Gör. AHMET BERK DUMAN

Course Lecturer(s):

Öğr. Gör. AHMET BERK DUMAN

Course Assistants:

Course Objective and Content

Course Objectives:

In the area where cinema and psychology intersect; We can create a healing experience ground by combining the happiness of watching movies with psychological knowledge that brings insight and awareness. Therefore, cinema therapy is an important and even indispensable tool for those who want to better understand themselves and others, to eliminate the problems in their relationships, to realize their individual potential, to look at their problems from different perspectives and to produce solutions, to be more flexible and resilient to daily and existential difficulties, to give meaning to their lives and to color their lives. It is a self-education that makes sense of the process of perception and communication of human with human and human with the creator.

Course Content:

Specific film genres, directors, movements and styles, national cinemas, historical periods, directors, film culture in the context of new technologies, cultural studies and cinema, gender and cinema, film and media culture, philosophy and cinema, film industry, music and cinema, image and sound in cinema, film adaptations, cinema and social change, alternative cinemas are among the topics to be covered in the course.

Learning Outcomes

The students who have succeeded in this course;
1) can improve the joy of watching movies
2) Can repair the problems in relations and can understand himself and other better
3) Can improve individual potencial
4) can become more resilient to everyday and existential challenges
5) Can give meaning to his life and make it flamboyant
6) Can produce solutions to the problems from different perspectives

Course Flow Plan

Week	Subject	Related Preparation
1)	On Body and Soul – Ildiko Enyedi
2)	Launchbox-Ritesh Batra
3)	In the mood for Love – Wong Kar-Wai
4)	Agora – Alejandro Amenabar
5)	A Hıdden Life – Terrence Malick
6)	Melancholia-Lars von Trier
7)	The Hunt – Thomas Vinterberg
8)	Marriage Story-Noah Baumbach
9)	Mary and Max – Adam Elliot
10)	Anadolu’nun Kayıp Şarkıları -Nezih Ünen
11)	Nietzche -Freud – Bettany Hughes
12)	Memento – Christopher Nolan
13)	Once Upon a Time in Anatolia- Nuri Bilge Ceylan
14)	Persona – Ingmar Bergman
15)	To Kill a Mockingbird – Robert Mulligan

Sources

Course Notes / Textbooks:	YOKTUR-NONE
References:	YOKTUR-NONE

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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
Presentation	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	14	0	3		42
Presentations / Seminar	1	30			30
Final	1	50	3		53
Total Workload					125