Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI208

Course Name:

Climate and Action Change

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. PINAR ÖZUYAR

Course Lecturer(s):

Pınar Özuyar

Course Assistants:

Course Objective and Content

Course Objectives:

In this course, it is aimed to examine and understand the basic issues related to the environment and climate change by comparing them with current events and to make them interested in the student's own academic programs.

Course Content:

Environment and Climate Change course has begun to affect both our individual daily life, the society we live in and the business world more and more. During the course, subjects related to natural resources, primarily water and energy, and the consequences of environmental pollution, such as climate change, will be studied. In addition to the global situation on all these issues, current developments for Turkey and Istanbul will also be examined.

Learning Outcomes

The students who have succeeded in this course;
1) Can define what climate change is, its causes and consequences.
2) Understand and explain the importance of the basic elements of the environment in terms of daily life and the future, both for the individual and the society.
3) Can specify environmental and climate change approaches at global and local level.
4) Will be able to explain the basics of the relationship between sustainable development and the environment and climate change.

Course Flow Plan

Week	Subject	Related Preparation
1)	What is climate change?	To be given in class
2)	Greenhouse Gases and energy use 1	To be given in class
3)	Greenhouse Gases and Energy use 2	To be given in class
4)	The relationship between climate and sustainable development 1	To be given in class
5)	The Relationship between Climate and Sustainable Development 2	To be given in class
6)	Turkey's Climate and Environment Policies' 1	To be given in class
7)	Turkey's Climate and Environment Policies 2	To be given in class
8)	Water Management	To be given in class
9)	Biodiversity and Natural Resources	To be given in class
10)	Zero Waste	To be given in class
11)	Concepts 1 : circular economy, natural capital, cradle to cradle, industrial symbiosis, life cycle analysis, etc	To be given in class
12)	Concepts 2 : circular economy, natural capital, cradle to cradle, industrial symbiosis, life cycle analysis, etcg	To be given in class
13)	Living in Istanbul 1	To be given in class
14)	Living in Istanbul 2	To be given in class

Sources

Course Notes / Textbooks:	Dersde verilecektir
References:	To be given in class

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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.	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 40
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
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
Course Hours	14	0	3		42
Study Hours Out of Class	14	0	1		14
Homework Assignments	1	0	12		12
Midterms	1	28			28
Final	1	28	2		30
Total Workload					126