| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI208 | ||||
| Course Name: | Climate and Action Change | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. MUSTAFA AYTEKİN | ||||
| Course Lecturer(s): | Mustafa Aytekin | ||||
| Course Assistants: |
| 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: | The course on Environment and Climate Change has increasingly begun to affect our daily lives and the society we live in. Throughout the course, general information about climate change and related international organizations will be introduced. Additionally, ecosystems and the services they provide will be examined alongside the effects of global climate change. The benefits provided by natural ecosystems will be analyzed in an integrated manner with environmental and climate change issues. In addition to the global situation regarding these topics, current developments in Turkey and Istanbul will also be studied. |
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The students who have succeeded in this course;
1) Basic and up-to-date information about climate change will be learned. 2) International organizations and their work on climate change will be examined. 3) The two key concepts of climate change, mitigation and adaptation processes, will be learned. 4) Adaptation and mitigation to climate change will be examined from a nature-based approach perspective. 5) Ecosystem services and their benefits related to climate change will be evaluated. 6) The impacts of urban green space applications on climate change will be learned. 7) The fundamental elements of the environment will be understood and explained in terms of their importance for daily life and the future, both on an individual and societal level. 8) Approaches to environmental and climate change at the global and local levels will be explained. 9) The relationship between sustainable development and environmental and climate change will be explained. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the Course and Overview of Climate Change | To be given in class |
| 2) | Climate Change and Greenhouse Gases | To be given in class |
| 3) | Climate Change Adaptation and Mitigation 1 | To be given in class |
| 4) | Climate Change Adaptation and Mitigation 2 | To be given in class |
| 5) | Ecosystem and Ecosystem Services 1 | To be given in class |
| 6) | Ecosystem and Ecosystem Services 2 | To be given in class |
| 7) | Ecology and Current Environmental Problems 1 | To be given in class |
| 8) | Current Environmental Problems 2 | To be given in class |
| 9) | Land Use and Environmental Problems in the Context of Climate Change | To be given in class |
| 10) | Sustainable Development Goals (SDGs) | To be given in class |
| 11) | Environment, Climate Change and Nature-Based Solutions | To be given in class |
| 12) | Turkey's Climate and Environmental Policies 1 | To be given in class |
| 13) | Turkey's Climate and Environmental Policies 2 | To be given in class |
| 14) | Zero Waste Management | To be given in class |
| 15) | Final Week | |
| 16) | Final Week |
| Course Notes / Textbooks: | Dersde verilecektir |
| References: | To be given in class |
| 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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this 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. | |
| 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. | 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. | |
| 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. | 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. | |
| 17) | Prepares meals of Turkish and different country cuisines. | |
| 18) | Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
| 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 | |
| Activities | Number of Activities | Workload |
| Course Hours | 15 | 45 |
| Study Hours Out of Class | 15 | 30 |
| Midterms | 3 | 21 |
| Final | 3 | 22 |
| Total Workload | 118 | |