| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | ASC005 | ||||
| Course Name: | Food and Literature | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | Lecturer Meryem Merve BEYKOZ | ||||
| Course Assistants: |
| Course Objectives: | In this course, it is aimed that students think about the place of food culture in literature. It encourages students to use interdisciplinary cooperation by identifying important trends in world literature and painting with food culture. The aim of the course is to provide students with the ability to research, comprehend and interpret the food phenomenon in visual and literary content. |
| Course Content: | The concept of literature, literary works from Turkey and the world, food and art, food in literary works, poetry and food, food writings |
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The students who have succeeded in this course;
1) Relates the concept of food and literature. 2) Literally treats the subject of food 3) Literatüre hakim olur |
| Week | Subject | Related Preparation |
| 1) | The concept of art and its branches | |
| 2) | The concept and history of literature | |
| 3) | Food and literature | |
| 4) | food and poetry | |
| 5) | Literary works focused on food | |
| 6) | Discussion | |
| 7) | Midterm | |
| 8) | The concept of food writing and its reviews | |
| 10) | food writing essays | |
| 11) | art trips | |
| 13) | Art talks 2 | |
| 14) | Discussion |
| Course Notes / Textbooks: | Çeşitli kaynaklardan derlenen ders notları kullanılacaktır. |
| References: | Food and Culture: A Reader 4th Edition by Carole Counihan (Editor), Penny Van Esterik (Editor), Alice Julier (Editor) HALK EDEBİYATINDA YEMEK DESTANLARI* Dr. Doğan KAYA |
| Course Learning Outcomes | 1 |
2 |
3 |
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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 |
| 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. | 2 |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 |
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 5 | % 50 |
| Midterms | 1 | % 20 |
| Final | 1 | % 30 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 70 | |
| PERCENTAGE OF FINAL WORK | % 30 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 28 | 1 | 28 | ||||
| Field Work | 3 | 1 | 3 | ||||
| Study Hours Out of Class | 28 | 1 | 28 | ||||
| Homework Assignments | 10 | 1 | 10 | ||||
| Midterms | 2 | 1 | 2 | ||||
| Final | 4 | 1 | 4 | ||||
| Total Workload | 75 | ||||||