Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI085 | ||||
Course Name: | Historical Buildings of Istanbul | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Dr. Öğr. Üy. AYŞE NALAN YETİŞKİN KUBİLAY | ||||
Course Lecturer(s): | Dr. Ayşe Nalan Yetişkin Kubilay | ||||
Course Assistants: |
Course Objectives: | Three imperial the capital of Istanbul became the foundation of the city in terms of urban development in the period until the 20th century, themes and context in context, including the chronology of the main social structure and social life |
Course Content: | Historical buildings built in different periods and areas to consolidate doing theoretical work, the environment we live in / create awareness to recognize the history of the city and works with culture, history provides us historically and culturally to exit with |
The students who have succeeded in this course;
1) Becoming aware of the spatial and historical multi-layered structure of Istanbul |
Week | Subject | Related Preparation |
1) | Byzantion period of Istanbul: Establishment and mythological period | |
2) | Byzantion period of Istanbul: Establishment and mythological period | |
3) | Istanbul during Roman Empire, establishment of Constantinople | |
4) | Constantinople during the Byzantine Empire | |
5) | Sightseeing: Constantinople during the Byzantine Empire | |
6) | Conquest of Istanbul and Fatih Sultan Mehmed | |
7) | After Conquest of Istanbul and Reconstruction by Turks | |
8) | Istanbul in the 16.th century and Mimar Sinan | |
9) | Sightseeing: Istanbul in the 16.th century and Mimar Sinan | |
10) | Istanbul in the Westernization Period | |
11) | Sightseeing: Istanbul in the Westernization Period | |
12) | Sightseeing: Istanbul: Exhibited in Museums | |
13) | Sightseeing: Ottoman Palaces | |
14) | Sightseeing: History of Bosphorus: Bosphorus Strait |
Course Notes / Textbooks: | ZEYNEP ÇELİK, 19. Yüzyılda Osmanlı Başkenti Değişen İstanbul, İstanbul 2015 DOĞAN KUBAN., İstanbul- Bir Kent Tarihi, İstanbul 2011 Wiener, Wolfgang; İstanbul’un Tarihsel Topoğrafyası, Yapı Kredi Yayıncılık, İstanbul, 2001. |
References: | METİN AND., 16. Yüzyılda İstanbul- Kent-Saray-Günlük Yaşam. İstanbul 2011 SEDAT BORNOVALI, Boğaziçi'nin Tarih Atlası. İstanbul 2018 SEMAVİ EYİCE, Tarih Boyunca İstanbul, İstanbul 2006. |
Course Learning Outcomes | 1 |
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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. |
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 |
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 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 60 |
Study Hours Out of Class | 14 | 56 |
Midterms | 1 | 4 |
Final | 1 | 5 |
Total Workload | 125 |