Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST244

Course Name:

Field to Table

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. ALİ DÜNDÜL

Course Assistants:

Course Objective and Content

Course Objectives:

Starting from soil and seeds, it is aimed to explain the production processes of the vegetable and animal food we eat in order to grasp the stages of the agricultural products in the process that takes place from the field to the field. It is important to ensure the sustainability of lifting the distance between food production systems and consumers. In this context, it is aimed to understand how the basic food sources are produced and through which ways they reach the table.

Course Content:

Course Outline, Discussion of Course Content and Assignment of the Assignment Subjects
Introduction to the world of plants
Soil and seed
The link between agricultural and animal production
Vegetable growing
orcharding
travel
Application
Evaluation of the trip
Presentations

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Introduction to the world of plants • What is the ecosystem? • The history of agriculture that evolved with the history of humanity • Agriculture since the Neolithic Revolution
2) • Understanding the role of seed in agricultural continuity • Use and storage of seed • Seed legislation
3) • Agriculture and livestock connection • Some of the foods watched • Watching Documentary Film
4) • Principles of vegetable growing • Practical explanation of vegetable growing
5) • Growing of fruit growing and fruit trees • What is the vaccine • Vaccine applications
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) • Evaluation of the trip outside the city • Discussing modern production techniques
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Distribution of the course syllabus at the beginning of the course, Explaining the content of the course to students, acquaintance Sharing the expectations, Distribution of homework topics and selection by students	Examination of the distributed lecture notes related to blade use and cutting techniques to be carried out next week
2)	Introduction to the world of plants What is the ecosystem? The history of agriculture that evolved with the history of humanity Agriculture from the Neolithic Revolution to the present day	Reading part http://www.tarlasera.com/bitkiler-ve-insanlar/
3)	Soil and seed How do plants reproduce? What is a seed?	Identify the seeds in your home and investigate how they will become active again.
4)	Understanding the role of seed in agricultural continuity Use and storage of seed Seed legislation	Repeat of class notes
5)	Agriculture and livestock connection The ways in the production of foods Watching a documentary	Repeat of class notes
6)	Principles of vegetable growing Explaining vegetable cultivation as applied	Repeat of class notes
7)	Fruit growing and cultivation of fruit trees What is the vaccine Vaccine applications	No data
8)	Testing the competencies of the topics covered in the 7-week process with the midterm exam. It analyzes the midterm exam questions and reports its shortcomings.	No data
9)	Excursion to Nezahat Gökyiğit Botanic Park	No data
10)	Application. cultivation of aromatic plants	No data
11)	trip Chimera Farm	Project work
12)	Evaluation of the trip outside the city Discussing modern production techniques	No data
13)	Presentation of project topics given to students at the beginning of the semester Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
14)	Presentation of project topics given to students at the beginning of the semester Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
15)	Presentation of project topics given to students at the beginning of the semester Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
16)	final exam	no data

Sources

Course Notes / Textbooks:	Sebzecilik Genel sebze tarımı Prensipleri ve Pratik Sebzecilik Yöntemleri, KÜTEVİN Ziya; TÜRKEŞ Tamer Bahçıvanlık El Kitabı, İstanbul Büyük Şehir Belediyesi
References:	Sebze kitabı, Alan Buckingham Tohum ve Tohumculuk, Temel İlkeler ve Teknoloji, Celal Er Genel Meyvecilik, Kolektif

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	3
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	5
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	4

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Observation
Presentation
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	1	3	3
Midterms	1	2	2
Final	1	2	2
Total Workload			7