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
Resources
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
Course Program
Pazartesi 09:00-09:45
Pazartesi 10:00-10:45
Pazartesi 11:00-11:45
Pazartesi 12:00-12:45
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)
Assist.Prof. Emine OLUM
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
Resources
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.
