Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI0101 | ||||
Course Name: | Global World Economic Look | ||||
Semester: | Spring | ||||
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. GÜLSÜM GÖKGÖZ | ||||
Course Lecturer(s): | Ahmet Tevfik Süha Tarman | ||||
Course Assistants: |
Course Objectives: | The aim of this course is to teach how to be successful in different regions by giving examples from real stories. The benefits, cost risks and attractiveness of doing international business are conveyed by giving life examples of the lecturer. |
Course Content: | Every region and country in the world has different cultures. In this course, general definition of Globalization, Global institutions, Privatization, how different political, economic and legal systems affect countries, country examples: Trade policies of USA, China, India, Russia, Venezuela, Malaysia, African countries, international organizations, property rights, innovation and entrepreneurship concepts, economic concepts, organizations in our country, for an entrepreneur, are explained with current examples. |
The students who have succeeded in this course;
1) Understands different economic and political systems and the relationship between them 2) Knows the challenges faced by an entrepreneur who wants to trade 3) Knows the place of international trade in the country and world economy 4) Understands important country actors and their activities in global trade |
Week | Subject | Related Preparation |
1) | General concepts: International organizations, Globalization, Trade | |
2) | Foreign trade organizations | |
3) | Introduction to globalization: Global markets, globalization of manufacturing, United Nations, International Chamber of Commerce, GATT, World Bank, IMF, G20, G7, Bretton Woods agreement. | |
4) | National differences in political, economic and legal systems. Older Russia. | |
5) | Property rights and corruption. Examples of Venezuela and China. | |
6) | National differences in economic development. India Case | |
7) | Legal systems, similarities and differences. UK, applications in other countries. | |
8) | Midterm Exam | |
9) | Economic growth rates, development concepts | |
10) | Political economy and economic progress, innovation and entrepreneurship. | |
11) | Privatization, legal systems, economic systems. Vietnam example. | |
12) | Global trade and investment climate. Malaysia Case | |
13) | State policies and international trade. Organizations, tariffs, subsidies, management policies. | |
14) | Political systems, individualism, collectivism, its effects. | |
15) | Finals Week | |
16) | Finals Week |
Course Notes / Textbooks: | Lecturer's notes Öğretim üyesi notları |
References: | IMF Dünya Ekonomik Görünüm Raporları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this 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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 1 | % 20 |
Midterms | 1 | % 40 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 56 |
Project | 5 | 21 |
Midterms | 3 | 16 |
Final | 3 | 21 |
Total Workload | 114 |