This course aims to make students aware of the concept of food culture in different aspects of life, to learn about the food culture of different societies based on art and culture, to understand them and to understand the importance of food culture in human life.
Course Content
This course contains; Introduction to gastronomy and its relations with other subjects. ,Taste and smell ,Food and culture ,Food and identity ,Food and creativity
,Food theme in Turkish literature ,Food theme in world literature ,Food in cinema, tv shows and animes ,Food in art work ,Coffee culture ,İstanbul’s culinary culture,Celebration foods and its cultural place ,Food design basics ,Plate presentations and designs.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Identifies that food culture is in every aspect of life.
1, 10, 16, 9
A, C
Understands how food culture is processed in visual arts such as literature and cinema.
1, 16, 9
A, C
Solves the food culture of a society through art.
1, 16, 19, 9
A, C
Identifies the connection between traditional cultural elements and food.
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to gastronomy and its relations with other subjects.
2
Taste and smell
3
Food and culture
4
Food and identity
5
Food and creativity
6
Food theme in Turkish literature
7
Food theme in world literature
8
Food in cinema, tv shows and animes
9
Food in art work
10
Coffee culture
11
İstanbul’s culinary culture
12
Celebration foods and its cultural place
13
Food design basics
14
Plate presentations and designs
Resources
To be distributed by the lecturer
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.
X
6
X
7
X
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
12
13
X
14
X
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
4
4
16
Term Project
1
4
4
Presentation of Project / Seminar
2
4
8
Quiz
0
0
0
Midterm Exam
1
3
3
General Exam
1
3
3
Performance Task, Maintenance Plan
1
3
3
Total Workload(Hour)
79
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(79/30)
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
ART, CULTURE and CUSINE
-
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
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Banu ÖZDEN, Assist.Prof. Emine OLUM
Assistant(s)
Aim
This course aims to make students aware of the concept of food culture in different aspects of life, to learn about the food culture of different societies based on art and culture, to understand them and to understand the importance of food culture in human life.
Course Content
This course contains; Introduction to gastronomy and its relations with other subjects. ,Taste and smell ,Food and culture ,Food and identity ,Food and creativity
,Food theme in Turkish literature ,Food theme in world literature ,Food in cinema, tv shows and animes ,Food in art work ,Coffee culture ,İstanbul’s culinary culture,Celebration foods and its cultural place ,Food design basics ,Plate presentations and designs.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Identifies that food culture is in every aspect of life.
1, 10, 16, 9
A, C
Understands how food culture is processed in visual arts such as literature and cinema.
1, 16, 9
A, C
Solves the food culture of a society through art.
1, 16, 19, 9
A, C
Identifies the connection between traditional cultural elements and food.
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to gastronomy and its relations with other subjects.
2
Taste and smell
3
Food and culture
4
Food and identity
5
Food and creativity
6
Food theme in Turkish literature
7
Food theme in world literature
8
Food in cinema, tv shows and animes
9
Food in art work
10
Coffee culture
11
İstanbul’s culinary culture
12
Celebration foods and its cultural place
13
Food design basics
14
Plate presentations and designs
Resources
To be distributed by the lecturer
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.
