Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| SUSTAINABLE GASTRONOMY MANAGEMENT | GMS2216584 | Spring Semester | 2+0 | 2 | 5 |
| 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) | Assist.Prof. Özgür ÖLCE |
| 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 . |
| Course Learning Outcomes | 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 | |
| 4 | Environmental Justice, Climate Justice | |
| 5 | Nature Friendly Foods, Drinls and Sertifications | |
| 6 | Food Footprint, Carbon Footprint, Ecological Footprint | |
| 7 | Ecology in Sustainable Food: Industrial Food | |
| 8 | People in Sustainable Food: Cacao and Coffee | Visual research of cocoa and coffee making stages |
| 9 | 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 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | | | | |
| 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. | | | | | |
| 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. | | | | | X |
| 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. | | | | | |
| 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 | 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 GASTRONOMY MANAGEMENT | GMS2216584 | Spring Semester | 2+0 | 2 | 5 |
| 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) | Assist.Prof. Özgür ÖLCE |
| 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 . |
| Course Learning Outcomes | 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 | |
| 4 | Environmental Justice, Climate Justice | |
| 5 | Nature Friendly Foods, Drinls and Sertifications | |
| 6 | Food Footprint, Carbon Footprint, Ecological Footprint | |
| 7 | Ecology in Sustainable Food: Industrial Food | |
| 8 | People in Sustainable Food: Cacao and Coffee | Visual research of cocoa and coffee making stages |
| 9 | 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 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | | | | |
| 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. | | | | | |
| 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. | | | | | X |
| 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. | | | | | |
| 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
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