The aim of this course is to gain knowledge about the cultivation of plant and animal food types in Turkey and the world and to classify these food types.
Course Content
This course contains; Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture ,Agricultural History, Major Types of Crop Production and Livestock Breeding,Cereals ,Legumes ,Vegetables ,Fruits ,Foods from Land Animals ,Land Animal Breeding for Food Production ,Foods Obtained from Land Animals, Food Production and Distribution in Turkey ,Geography of Fisheries-Based Foods ,Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World ,Fisheries Based Foods in Turkey ,Herbs and Spices ,Herbs and Spices 2 .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Will be able to explain the place and importance of foods in nutrition.
1
Can summarize the importance of soil and agriculture.
1
Discuss the factors affecting agriculture.
9
Knows and exemplifies plant and animal production types.
1
C
Teaching Methods:
1: Mastery Learning, 9: Lecture Method
Assessment Methods:
C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture
2
Agricultural History, Major Types of Crop Production and Livestock Breeding
Repeating a Course
3
Cereals
Repeating a Course
4
Legumes
Repeating a Course
5
Vegetables
Repeating a Course
6
Fruits
Repeating a Course
7
Foods from Land Animals
Repeating a Course
8
Land Animal Breeding for Food Production
Repeating a Course
9
Foods Obtained from Land Animals, Food Production and Distribution in Turkey
Repeating a Course
10
Geography of Fisheries-Based Foods
Repeating a Course
11
Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World
Repeating a Course
12
Fisheries Based Foods in Turkey
Repeating a Course
13
Herbs and Spices
Repeating a Course
14
Herbs and Spices 2
Repeating a Course
Resources
Prof. Dr. Taşkın DENİZ, Prof. Dr. Hüseyin Avni KIRMACI, FOOD GEOGRAPHY, Detay Publishing, 2023
Prof. Dr. Semra GÜNAY AKTAŞ, FOOD GEOGRAPHY, Anadolu University Open Education Publications
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.
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.
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
7
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
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
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
6
3
18
General Exam
6
3
18
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
78
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(78/30)
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
GEOGRAPHY of FOOD
-
Spring Semester
2+0
2
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. Özkan DEMİR
Assistant(s)
Aim
The aim of this course is to gain knowledge about the cultivation of plant and animal food types in Turkey and the world and to classify these food types.
Course Content
This course contains; Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture ,Agricultural History, Major Types of Crop Production and Livestock Breeding,Cereals ,Legumes ,Vegetables ,Fruits ,Foods from Land Animals ,Land Animal Breeding for Food Production ,Foods Obtained from Land Animals, Food Production and Distribution in Turkey ,Geography of Fisheries-Based Foods ,Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World ,Fisheries Based Foods in Turkey ,Herbs and Spices ,Herbs and Spices 2 .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Will be able to explain the place and importance of foods in nutrition.
1
Can summarize the importance of soil and agriculture.
1
Discuss the factors affecting agriculture.
9
Knows and exemplifies plant and animal production types.
1
C
Teaching Methods:
1: Mastery Learning, 9: Lecture Method
Assessment Methods:
C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture
2
Agricultural History, Major Types of Crop Production and Livestock Breeding
Repeating a Course
3
Cereals
Repeating a Course
4
Legumes
Repeating a Course
5
Vegetables
Repeating a Course
6
Fruits
Repeating a Course
7
Foods from Land Animals
Repeating a Course
8
Land Animal Breeding for Food Production
Repeating a Course
9
Foods Obtained from Land Animals, Food Production and Distribution in Turkey
Repeating a Course
10
Geography of Fisheries-Based Foods
Repeating a Course
11
Nutritional Places and Importance of Fisheries Based Foods, Distribution in the World
Repeating a Course
12
Fisheries Based Foods in Turkey
Repeating a Course
13
Herbs and Spices
Repeating a Course
14
Herbs and Spices 2
Repeating a Course
Resources
Prof. Dr. Taşkın DENİZ, Prof. Dr. Hüseyin Avni KIRMACI, FOOD GEOGRAPHY, Detay Publishing, 2023
Prof. Dr. Semra GÜNAY AKTAŞ, FOOD GEOGRAPHY, Anadolu University Open Education Publications
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.
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.
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.
