Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| INTERDISCIPLINARY STUDIO I | GMS2116576 | Fall Semester | 2+2 | 3 | 5 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Banu ÖZDEN |
| Name of Lecturer(s) | Lect. Banu ÖZDEN |
| Assistant(s) | |
| Aim | The aim of this course is to develop the ability of Industrial Design, and Gastronomy and Culinary Arts students to define and solve problems using design thinking methodology, through the approaches of their own disciplines. It is targeted that students acquire the skills to conduct collaborative research and design under the given topics. |
| Course Content | This course contains; Explanation of the course's purpose, operation, and outcomes, and introduction of the group facilitators. ,Problem identification ,
Discussion of the ideas produced by the students and determining the design topic ,
Discussion of the ideas produced by the students and determining the design topic ,Presentation of student’s research. ,Presentation of student’s research. ,Discussion of identified problems and original ideas, and receiving critique from the facilitator. ,Group Work - Evaluation of the development of identified problems and project/system proposals by the group. ,Group Work - Evaluation of the development of identified problems and project/system proposals by the group. ,
Group Work - Evaluation of the development of identified problems and project/system proposals by the group. ,Group Work: Development and presentation of the original idea/prototypes by the group ,Group Work: Development and presentation of the original idea/prototypes by the group ,Group Work: Development and presentation of the original idea/prototypes by the group ,Group Work: Development and presentation of the original idea/prototypes by the group . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Researches a topic, defines a problem, and presents it in a report format. | 2, 3 | |
| Organizes the workflow for interdisciplinary projects. | 2 | |
| Explains the needs and challenges of different user groups (chefs, home users, etc.) in the kitchen using their own words. | 3 | |
| Applies knowledge and skills from their own field of expertise (culinary techniques or design principles) within an interdisciplinary team on a collaborative project. | 2 | |
| Evaluates developed product concepts against predetermined criteria (innovativeness, feasibility, user experience, sustainability) by advocating for and critiquing them. | 2 | |
| Teaching Methods: | 2: Project Based Learning Model, 3: Problem Baded Learning Model |
| Assessment Methods: | |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Explanation of the course's purpose, operation, and outcomes, and introduction of the group facilitators. | Non |
| 2 | Problem identification | Research |
| 3 |
Discussion of the ideas produced by the students and determining the design topic | Research |
| 4 |
Discussion of the ideas produced by the students and determining the design topic | Research |
| 5 | Presentation of student’s research. | Presentation preperation |
| 6 | Presentation of student’s research. | Presentation preperation |
| 7 | Discussion of identified problems and original ideas, and receiving critique from the facilitator. | Research |
| 8 | Group Work - Evaluation of the development of identified problems and project/system proposals by the group. | Research |
| 9 | Group Work - Evaluation of the development of identified problems and project/system proposals by the group. | Research |
| 10 |
Group Work - Evaluation of the development of identified problems and project/system proposals by the group. | Research |
| 11 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
| 12 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
| 13 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
| 14 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
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. | | | | | |
| 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 | | | X | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | X | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | Provides solutions to problems encountered in professional life. | | | | X | |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | | | |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | | | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | | | | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | | | X | |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | | | 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 | 4 | 56 |
| Guided Problem Solving | 13 | 1 | 13 |
| Resolution of Homework Problems and Submission as a Report | 13 | 1 | 13 |
| Term Project | 13 | 3 | 39 |
| Presentation of Project / Seminar | 3 | 1 | 3 |
| Quiz | 5 | 1 | 5 |
| Midterm Exam | 1 | 5 | 5 |
| General Exam | 1 | 5 | 5 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 139 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(139/30) | 5 |
| 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 |
|---|
| INTERDISCIPLINARY STUDIO I | GMS2116576 | Fall Semester | 2+2 | 3 | 5 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Banu ÖZDEN |
| Name of Lecturer(s) | Lect. Banu ÖZDEN |
| Assistant(s) | |
| Aim | The aim of this course is to develop the ability of Industrial Design, and Gastronomy and Culinary Arts students to define and solve problems using design thinking methodology, through the approaches of their own disciplines. It is targeted that students acquire the skills to conduct collaborative research and design under the given topics. |
| Course Content | This course contains; Explanation of the course's purpose, operation, and outcomes, and introduction of the group facilitators. ,Problem identification ,
Discussion of the ideas produced by the students and determining the design topic ,
Discussion of the ideas produced by the students and determining the design topic ,Presentation of student’s research. ,Presentation of student’s research. ,Discussion of identified problems and original ideas, and receiving critique from the facilitator. ,Group Work - Evaluation of the development of identified problems and project/system proposals by the group. ,Group Work - Evaluation of the development of identified problems and project/system proposals by the group. ,
Group Work - Evaluation of the development of identified problems and project/system proposals by the group. ,Group Work: Development and presentation of the original idea/prototypes by the group ,Group Work: Development and presentation of the original idea/prototypes by the group ,Group Work: Development and presentation of the original idea/prototypes by the group ,Group Work: Development and presentation of the original idea/prototypes by the group . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Researches a topic, defines a problem, and presents it in a report format. | 2, 3 | |
| Organizes the workflow for interdisciplinary projects. | 2 | |
| Explains the needs and challenges of different user groups (chefs, home users, etc.) in the kitchen using their own words. | 3 | |
| Applies knowledge and skills from their own field of expertise (culinary techniques or design principles) within an interdisciplinary team on a collaborative project. | 2 | |
| Evaluates developed product concepts against predetermined criteria (innovativeness, feasibility, user experience, sustainability) by advocating for and critiquing them. | 2 | |
| Teaching Methods: | 2: Project Based Learning Model, 3: Problem Baded Learning Model |
| Assessment Methods: | |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Explanation of the course's purpose, operation, and outcomes, and introduction of the group facilitators. | Non |
| 2 | Problem identification | Research |
| 3 |
Discussion of the ideas produced by the students and determining the design topic | Research |
| 4 |
Discussion of the ideas produced by the students and determining the design topic | Research |
| 5 | Presentation of student’s research. | Presentation preperation |
| 6 | Presentation of student’s research. | Presentation preperation |
| 7 | Discussion of identified problems and original ideas, and receiving critique from the facilitator. | Research |
| 8 | Group Work - Evaluation of the development of identified problems and project/system proposals by the group. | Research |
| 9 | Group Work - Evaluation of the development of identified problems and project/system proposals by the group. | Research |
| 10 |
Group Work - Evaluation of the development of identified problems and project/system proposals by the group. | Research |
| 11 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
| 12 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
| 13 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
| 14 | Group Work: Development and presentation of the original idea/prototypes by the group | Research |
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. | | | | | |
| 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 | | | X | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | X | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | Provides solutions to problems encountered in professional life. | | | | X | |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | | | |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | | | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | | | | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | | | X | |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | | | X | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation
