ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | GMS025 | ||||
| Course Name: | Local Products and Gastronomy | ||||
| Semester: |
Fall Spring |
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| 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: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. FAZİLET MIDIK | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. FAZİLET MIDIK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | In this course, it is aimed for students to have a good grasp of concepts such as geographical indication and local product and to develop a new product with the other outputs they learned in the course. |
| Course Content: | To recognize the concept of geographical indication and these products, to have information about the products available in the world and in our country, to examine the relationship between gastronomy and local products and to increase the recognition of these products. |
Learning Outcomes
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The students who have succeeded in this course;
1) 1. Recognition of geographically marked products 2. Explain the concept of local product 3. Having knowledge about organic farming 4. Mastering new product development strategies |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | What is Geographical Indication? What are the Standards? | |
| 2) | Local Product Concept, Perception and Differences in the World and in Turkey | |
| 3) | Sustainable, Organic Agriculture and Ecosystem | |
| 4) | Gastronomy and Local Product Relationship | |
| 5) | New Product Development Strategies | |
| 6) | 7 Continental Products | |
| 7) | 7 Region Products | |
| 8) | Midterm exam | |
| 9) | Local Product Strategies and Applications | |
| 10) | Local Product Strategies and Applications | |
| 11) | Sustainability, Renewability and Gastronomy | |
| 12) | Growing Crops Suitable for Soil | |
| 13) | Local Products and Marketing | |
| 14) | Achieving Global Flavors with Local Products | |
| 15) | Final exams |
Sources
| Course Notes / Textbooks: | Çeşitli kaynaklardan derlenmiş ders notları |
| References: | Rodrigo, ben.; da Veiga, J.F. Yerelden küresele: Bilgi dinamikleri ve yerel gıdanın ekonomik yeniden yapılandırılması. Gıdaya Yerlerin Adını Vermede: Kırsal Kalkınmada Gıdanın Yeniden Uzlaştırılması ve Bilgi Dinamikleri; Papadopoulos, A.G., Fonte, M., Eds.; Taylor & Francis e-Kitaplar: Abingdon-on-Thames, İngiltere, 2016; s. 127. Josling, T. İsimde ne var? Yiyecek ve İçecekler için Coğrafi İşaretlerin Ekonomisi, Hukuku ve Siyaseti; Uluslararası Entegrasyon Çalışmaları Enstitüsü’ne sunulan bildiri; Trinity Koleji: Dublin, İrlanda, 2005. Björk, P.; Kauppinen-Räisänen, H. Yerel food: Hedef cazibe için bir kaynak. Int. J. Contemp. Yönetici. 2016, 28, 177-194. Du Rand, G.E.; Heath, E. Destinasyon pazarlamasının bir unsuru olarak gıda turizmi için bir çerçeveye doğru. Curr. Sorunlar Turu. 2006, 9, 206-234. Ryu, K.; Jang, S.C. Bir seyahat destinasyonunda yerel mutfağı deneyimleme niyeti: Değiştirilmiş akıl yürütme teorisi. J. Hosp. Tur. Res. 2006, 30, 507-516. Qing-Chi, C.G.Q.; Chua, B.L.; Othman, M.; Ab Karim, S. Gıda imajı, gıda memnuniyeti, mutfak kalitesi ve davranışsal niyetler arasındaki yapısal ilişkileri araştırmak: Malezya'nın The vakası. Int. J. Hosp. Tur. Adm. 2013, 14, 99–120. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
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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. | ||||||||||||||||||
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. | 3 |
| 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. | 2 |
| 12) | Follow current developments in the field and profession. | 3 |
| 13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 3 |
| 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. | 2 |
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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Midterms | 1 | 40 | 40 | ||||
| Final | 1 | 60 | 60 | ||||
| Total Workload | 100 | ||||||