Depletion of world resources requires all sectors to take measures to protect resources and sustainability of product / service quality. There is no agreed standard or management system in sustainable management in the gastronomy sector. The creation of a capacity to ensure the development and implementation of management practices that are focused on sustainability issues is a leading factor in achieving the industry's long-term success. so as to ensure that students have knowledge and experience in this area as future decision makers and ensure that they contribute to the development of the industry.
Course Content
This course contains; Introduction to Ecosystem Thinking,Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water ,Limits of the Planet, Dİsease Systems of the Ecosystem ,Environmental Justice, Climate Justice ,Nature Friendly Foods, Drinls and Sertifications ,Food Footprint, Carbon Footprint, Ecological Footprint ,Ecology in Sustainable Food: Industrial Food ,People in Sustainable Food: Cacao and Coffee ,Economy in Sustainable Food: Sustainable Businesses ,System Dynamics – Tragedy of the Commons – Sustainable Communities,Climate Crisis in my Closet ,Food Security, Food Sovernity ,Turkey’s Water Basins Projects: Non-Toxic tables ,Chefs Manifesto and Slow Food Cook’s Alliance .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Interprets the food system.
19, 9
A
Makes sense of the Earth's ecosystem.
19, 9
A, E
Discovers alternative production methods.
19, 9
A
Makes professional and managerial decisions from a sustainability perspectiv
19, 9
A
Teaching Methods:
19: Brainstorming Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Ecosystem Thinking
2
Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water
Nature cycles research
3
Limits of the Planet, Dİsease Systems of the Ecosystem
Economy in Sustainable Food: Sustainable Businesses
10
System Dynamics – Tragedy of the Commons – Sustainable Communities
11
Climate Crisis in my Closet
12
Food Security, Food Sovernity
13
Turkey’s Water Basins Projects: Non-Toxic tables
Türkiye water resources homework
14
Chefs Manifesto and Slow Food Cook’s Alliance
Resources
Lecturer's lecture notes
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.
X
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.
X
6
X
7
X
8
Considers cooking as a chemical reaction.
9
10
11
X
12
13
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
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
3
4
12
Term Project
0
0
0
Presentation of Project / Seminar
1
7
7
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
1
8
8
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
76
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30)
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
SUSTAINABLE and RESPONSIBLE GASTRONOMY MANAGEMENT
-
Spring 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.Dr. Leyla KABASAKAL GÜZELOĞLU
Assistant(s)
Aim
Depletion of world resources requires all sectors to take measures to protect resources and sustainability of product / service quality. There is no agreed standard or management system in sustainable management in the gastronomy sector. The creation of a capacity to ensure the development and implementation of management practices that are focused on sustainability issues is a leading factor in achieving the industry's long-term success. so as to ensure that students have knowledge and experience in this area as future decision makers and ensure that they contribute to the development of the industry.
Course Content
This course contains; Introduction to Ecosystem Thinking,Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water ,Limits of the Planet, Dİsease Systems of the Ecosystem ,Environmental Justice, Climate Justice ,Nature Friendly Foods, Drinls and Sertifications ,Food Footprint, Carbon Footprint, Ecological Footprint ,Ecology in Sustainable Food: Industrial Food ,People in Sustainable Food: Cacao and Coffee ,Economy in Sustainable Food: Sustainable Businesses ,System Dynamics – Tragedy of the Commons – Sustainable Communities,Climate Crisis in my Closet ,Food Security, Food Sovernity ,Turkey’s Water Basins Projects: Non-Toxic tables ,Chefs Manifesto and Slow Food Cook’s Alliance .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Interprets the food system.
19, 9
A
Makes sense of the Earth's ecosystem.
19, 9
A, E
Discovers alternative production methods.
19, 9
A
Makes professional and managerial decisions from a sustainability perspectiv
19, 9
A
Teaching Methods:
19: Brainstorming Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Ecosystem Thinking
2
Cycles in Nature: Carbon, Nitrogen, Phosphorus, Water
Nature cycles research
3
Limits of the Planet, Dİsease Systems of the Ecosystem
Economy in Sustainable Food: Sustainable Businesses
10
System Dynamics – Tragedy of the Commons – Sustainable Communities
11
Climate Crisis in my Closet
12
Food Security, Food Sovernity
13
Turkey’s Water Basins Projects: Non-Toxic tables
Türkiye water resources homework
14
Chefs Manifesto and Slow Food Cook’s Alliance
Resources
Lecturer's lecture notes
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.
X
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.
