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:

UNI086

Course Name:

History of Art and Culture

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. AYŞE NALAN YETİŞKİN KUBİLAY

Course Lecturer(s):

Dr. Ayşe Nalan Yetişkin Kubilay

Course Assistants:

Course Objective and Content

Course Objectives:

It is a polyphonic, multicultural, universal course.
To students; making connections between the past and the future.
It is aimed to enrich their general culture.
The historical periods and styles of art are given considering the social, economic, cultural and social aspects.
It is aimed that students will be able to evaluate, compare and question; It is aimed that they have conscious perspectives.

Course Content:

It will be discussed how art affects humanity in the cultural and social context and how it has changed until today.
Periods, styles, movements, artists will be supported by cultural contexts and will be examined through examples related to the departments of students from different fields.
It is intended to be a wide-ranging, polyphonic, multi-cultural, universal course that helps to make “look”, “assessment” and “reading/s”.

Learning Outcomes

The students who have succeeded in this course;
1) Cultural inputs; gaining the ability to look / see / interpret / analyze / evaluate / compare and question,
2) To be able to discover the reality behind the appearances in the work of art, to evaluate with different perspective
3) " Recognize the evolution of humanity and creative thought in the field of art
4) Understand the art and the socio-cultural conditions of the artist throughout the history,
5) To learn the general styles of art works, periodical features and to distinguish the architectural and artistic features of different civilizations and periods,
6) Giving information about the way and art of art in human history and providing additional information to its designs and projects,
7) To comprehend the importance of giving importance to universal cultural assets, to possessing, to bonding between past and future

Course Flow Plan

Week	Subject	Related Preparation
1)	What is Cultural Heritage, what are its conservation theories?
2)	What are the examples of intangible and tangible cultural heritage?
3)	International institutions working on conservation
4)	What is World Cultural Heritage? explanation with examples
5)	Who is Mimar Sinan and what are his works?
6)	What is a Turkish house, what are its general characteristics, its place in our cultural heritage and its sustainability?
7)	Carriers of our traditional cultural heritage
8)	Cultural Heritage and sustainability examples: Göynük etc.
9)	Building elements in our traditional architecture
10)	intangible cultural heritage
11)	Immovable cultural heritage and sustainability
12)	Movable cultural heritage and sustainability
13)	Project presentation and delivery
14)	Project presentation and delivery
15)	Finals week
16)	Finals week

Sources

Course Notes / Textbooks:	E.H. GOMBRICH, SANATIN ÖYKÜSÜ, REMZİ KİTABEVİ J BERGER, GÖRME BİÇİMLERİ, METİS YAY
References:	ADNAN TURANİ, DÜNYA SANAT TARİHİ, REMZİ KİTABEVİ HERBERT READ, SANAT VE TOPLUM, HAYALPEREST KİTAP YAY., 2018 VERNON HYDE MINOR, SANAT TARİHİNİN TARİHİ, KOÇ ÜNİV. YAY,

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
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	15	46
Study Hours Out of Class	14	14
Midterms	3	21
Final	5	36
Total Workload		117