This course aims to provide Gastronomy students with a comprehensive knowledge of the reflections of their profession in the media from different angles, and the point reached from the first publications in the wide spectrum of gastronomy. In addition, it aims to provide the media-oriented study angle required in the culinary profession.
Course Content
This course contains; The Place and Importance of Media in Gastronomy,Gastronomy and Media Related Basic Concepts,Communication, Mass Communication and Its Types,Cinema and Gastronomy,Print Media and Gastronomy-I,Print Media and Gastronomy-II,Television and Gastronomy-I,Midterm Exam,Television and Gastronomy-I,Internet and Gastronomy-I,Internet and Gastronomy-II,Social Media and Gastronomy,Photography and Gastronomy,Gastronomy and Sociology-I,Gastronomy and Sociology-II.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explain the relationship between gastronomy and media.
9
A, E
Will be able to define the concepts of gastronomy and communication.
16, 9
A
Interprets the media fields related to gastronomy.
Explains gastronomy in print media, digital media and social media.
Gastronomi ve Medya (2016) Editör Yrd.Doç.Dr. Hakan YILMAZ ISBN 978-975-06-1897-0
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
X
7
X
8
Considers cooking as a chemical reaction.
9
10
X
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
5
10
Term Project
0
0
0
Presentation of Project / Seminar
1
4
4
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
2
7
14
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
77
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
GASTRONOMY and MEDIA
-
Fall Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Ebru KÜÇÜKŞAHİN
Assistant(s)
Aim
This course aims to provide Gastronomy students with a comprehensive knowledge of the reflections of their profession in the media from different angles, and the point reached from the first publications in the wide spectrum of gastronomy. In addition, it aims to provide the media-oriented study angle required in the culinary profession.
Course Content
This course contains; The Place and Importance of Media in Gastronomy,Gastronomy and Media Related Basic Concepts,Communication, Mass Communication and Its Types,Cinema and Gastronomy,Print Media and Gastronomy-I,Print Media and Gastronomy-II,Television and Gastronomy-I,Midterm Exam,Television and Gastronomy-I,Internet and Gastronomy-I,Internet and Gastronomy-II,Social Media and Gastronomy,Photography and Gastronomy,Gastronomy and Sociology-I,Gastronomy and Sociology-II.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explain the relationship between gastronomy and media.
9
A, E
Will be able to define the concepts of gastronomy and communication.
16, 9
A
Interprets the media fields related to gastronomy.
Explains gastronomy in print media, digital media and social media.
Gastronomi ve Medya (2016) Editör Yrd.Doç.Dr. Hakan YILMAZ ISBN 978-975-06-1897-0
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
