Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI110 | ||||
Course Name: | Sustainable Development | ||||
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. PINAR ÖZUYAR | ||||
Course Lecturer(s): | Pınar Özuyar | ||||
Course Assistants: |
Course Objectives: | Regardless of their field of study, it is aimed that students will be endorsed with a basic understanding of sustainable development aiming to keep in mind this understanding thorughout their programs. |
Course Content: | This course deals with the concept of Sustainable development, which is the organizing principle for meeting human development goals while simultaneously sustaining the ability of natural systems to provide the natural resources and ecosystem services based upon which the economy and society depend. Sustainable development differs from the notion of sustainability by adding in the ‘future’ factor. Although sustainable development is a huge topic with many subsections, the course aims to establish the ground for the understanding of the concept via the relevant terminology and an coverage of the global Sustainable Development Goals. |
The students who have succeeded in this course;
1) Define and explain the principles sustainable development. 2) Understand the basic terms regarding sustainable development. 3) Recognize and define the relevance of selected global issues and sustainable development 4) Define the scope and contents of UN sustainable development goals 5) Explain the current global status of the above-mentioned goals. |
Week | Subject | Related Preparation |
1) | Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc. | To be given in class |
2) | Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc. | To be given in class |
3) | Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc. | To be given in class |
4) | Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc. | To be given in class |
5) | UN Sustainable Development Goals 1-17 | To be given in class |
6) | UN Sustainable Development Goals 1-17 | To be given in class |
7) | UN Sustainable Development Goals 1-17 | To be given in class |
8) | UN Sustainable Development Goals 1-17 | To be given in class |
9) | UN Sustainable Development Goals 1-17 | To be given in class |
10) | UN Sustainable Development Goals 1-17 | To be given in class |
11) | UN Sustainable Development Goals 1-17 | To be given in class |
12) | UN Sustainable Development Goals 1-17 | To be given in class |
13) | UN Sustainable Development Goals 1-17 | To be given in class |
14) | UN Sustainable Development Goals 1-17 | To be given in class |
Course Notes / Textbooks: | Dersde verilecektir/ To be given in class |
References: | Dersde verilecektir/ To be given in class |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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 |
Project | 1 | % 80 |
Final | 1 | % 20 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 80 | |
PERCENTAGE OF FINAL WORK | % 20 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 0 | 3 | 42 | |||
Study Hours Out of Class | 14 | 0 | 1 | 14 | |||
Project | 1 | 0 | 48 | 48 | |||
Final | 1 | 20 | 2 | 22 | |||
Total Workload | 126 |