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:

UNI077

Course Name:

Gender

Semester:

Fall

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:

Face to face

Course Coordinator:

Dr. Öğr. Üy. EZGİ ILDIRIM

Course Lecturer(s):

Dr. Ezgi Ildırım

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to provide students the theoretical and empirical literature related to the development of gender roles and is to enable students to link these theoretical and empirical knowledge with daily life events by workshops and watching and discussing movies.
Course Content:	The basic concepts and theories related to gender roles, the relations between gender roles and family, education, the body, media, violence, and city life, movie analyses and linking the basic gender role concepts and theories with daily life events.

Learning Outcomes

The students who have succeeded in this course;
1) Comprehends the main concepts and feminist theories in relation to gender.
2) Comprehends the differences between biological and cultural views of gender roles.
3) Comprehends the coping strategies with gender inequality.
4) Comprehends the aspects of gender ideology in different areas of daily life.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction	---
2)	Gender, city and women	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019. Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.
3)	Workshop and discussion	---
4)	Workshop and discussion
5)	Basic concepts	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019. Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.
6)	Theoretical approaches	---
7)	Gender and family	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019. Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.
8)	Midterm
9)	Gender and body	---
10)	Gender and media
11)	Gender, city and women
12)	Gender and violence
13)	Gender research I	--
14)	Gender research II
15)	Final exam

Sources

Course Notes / Textbooks:	Psychology of Women and Gender by Miriam Liss, Kate Richmond, Mindy J. Erchull, Norton & Company, 2019.
References:	Psychology of Gender, by Vicki S. Helgeson, Routledge, 2017.

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
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	Workload
Course Hours	13	39
Midterms	1	36
Final	1	50
Total Workload		125