| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI110 | ||||
| Course Name: | Sustainable Development | ||||
| Semester: | Fall | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Doç. Dr. ARZU TOĞUŞLU KIZBAZ | ||||
| Course Lecturer(s): | Arzu KIZBAZ | ||||
| Course Assistants: |
| Course Objectives: | This course enables students to understand sustainable development as a balanced relationship between people, society, and the planet, rather than only an environmental concept. It introduces the United Nations’ 17 Sustainable Development Goals (SDGs) and encourages students to think beyond economic growth exploring the ethical, human, and ecological dimensions of progress. Through this course, students develop critical thinking, future awareness, and systems thinking skills, gaining the ability to view global challenges from multiple perspectives and design meaningful, sustainable solutions. |
| Course Content: | This course explores sustainable development, one of the most critical concepts of the 21st century, through a multidimensional perspective. While analyzing the delicate interrelation between ecological balance, social justice, economic prosperity, and cultural continuity, it guides students beyond mere “environmental awareness” toward developing a human-centered and ethical consciousness of transformation. Structured around the United Nations Sustainable Development Goals (SDGs), the course examines the environmental, social, economic, and governance dimensions of sustainability each week through diverse formats such as documentaries, reports, discussions, and case analyses. Students are encouraged to discover the local reflections of global issues while simultaneously questioning the intersections between sustainability and their own life practices. |
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The students who have succeeded in this course;
1) Define the fundamental concepts of sustainable development and explain its historical evolution. 2) Comprehend and interpret the content and interconnections of the United Nations’ 17 Sustainable Development Goals. 3) Analyze development policies from a critical and multidimensional perspective. 4) Formulate future-oriented sustainability scenarios and develop foresight based on them. 5) Compare and evaluate sustainability practices in local and global contexts. |
| 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: | KILIÇ, S., & AYDIN, D. (2021). SÜRDÜRÜLEBİLİR KALKINMA: TEORİ, POLİTİKA VE UYGULAMA. NOBEL AKADEMİK YAYINCILIK. |
| References: | United Nations. (2024). The Sustainable Development Goals Report 2024 United Nations. (2023). The Sustainable Development Goals Report 2023: Special Edition. Swain, R. B., Dobers, P., & Bali, N. (Eds.). (2024). Routledge Handbook of the UN Sustainable Development Goals: Research and Policy. United Nations. (2023). Global Sustainable Development Report 2023: Times of Crisis, Times of Change – Science for Accelerating Transformations to Sustainable Development. Raworth, K. (2017). Doughnut Economics: Seven Ways to Think Like a 21st-Century Economist |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
| 4) 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. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
| 4) | 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. | |
| 5) | Dominates the terminology of food and beverage. | |
| 6) | Organize all kinds of organizations in the field of culinary. | |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
| 11) | Follow current developments in the field and profession. | |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
| Değerlendirme Yöntemleri ve Kriterleri | Number of Activities | Level of Contribution |
| Application | 6 | % 5 |
| Quizzes | 2 | % 20 |
| Midterms | 1 | % 25 |
| Final | 1 | % 50 |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Aktivitede Harcanan Süre | Completing the Activity Requirements | Workload | ||
| Course Hours | 12 | 1 | 2 | 36 | |||
| Study Hours Out of Class | 12 | 2 | 24 | ||||
| Quizzes | 2 | 6 | 1 | 14 | |||
| Midterms | 1 | 17 | 1 | 18 | |||
| Final | 1 | 32 | 1 | 33 | |||
| Total Workload | 125 | ||||||