Sociology | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GST235 | ||||||||
Course Name: | Entrepreneurship Practices in Gastronomy | ||||||||
Course Semester: |
Fall |
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Course Credits: |
|
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Common Pool | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. SEBAHAT ELIF TAPAN | ||||||||
Course Lecturer(s): |
Öğr.Gör. SEBAHAT ELIF TAPAN Assoc. Prof. İLKAY GÖK |
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Course Assistants: |
Course Objectives: | Use this lesson as a colleague to encourage you to wonder how rich and comprehensive your career is, listening to our guests who will share their experiences and will open in a new way. We want you to grow your interests and vision by letting you perceive the subject as broadly as possible, which will be an important link in this long food adventure. |
Course Content: | Alternative Careers About Gastronomy Seed Purchasing - Distribution Cooking Equipment & Techniques Becoming a Brand Becoming a Chef Farming - Agricultural Engineering TV Programming Medicine & Nutrition - Nutritionists & Chefs Cooperation Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation The winery Gastronomy Festivals Food-Beverage Compliance & Gastronomy Tourism Importance of Economy of Turkey Gastro |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Discussion of the Course Content and Determination of Homework Topics | No data |
2) | TV Programming Chef / TV Live Chef - Sinem Çapraz | No data |
3) | Seed Seed Bank - Narköy / Nardane Kuşçu | No data |
4) | Purchasing - Distribution Macrocenter - Tülye Sekendiz & Ayşegül Talu Özkanca | No data |
5) | Cooking Equipment & Techniques Gurvita - Bahar Şamhili Tanju | No data |
6) | • Becoming a Brand | No data |
7) | • Being a Chef | No data |
8) | • Midterm exam | No data |
9) | • Farming - Agricultural Engineering | No data |
10) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
11) | • Gastronomy Festivals | No data |
12) | • Food and Beverage Compliance & Gastronomy Tourism | No data |
13) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
14) | • Importance of gastro Economics in Turkey | No data |
15) | • Winery | No data |
16) | Final Exam | No data |
Course Notes / Textbooks: | Veri yok. |
References: | Veri yok. |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | |||||||||
1) Gains the ability to interpret social developments with the theoretical knowledge that is acquired and a critical perspective. | |||||||||
2) Has knowledge about other disciplines and is open to lifelong learning to be able to success interdisciplinary work. | |||||||||
3) Has the ability to observe social, scientific and ethical values in the stages of data collection, interpretation and announcement while conducting research in the field. | |||||||||
4) Graduates with a good knowledge of at least one foreign language and one foreign language at the entry level. | |||||||||
5) Gains a professional perspective with good observation ability and empathy. | |||||||||
6) Gains the ability to collect local, national and international data and conduct research in the field of social science. | |||||||||
7) Can make explanations to expert or non-expert audiences about their field or social issues, inform them and convey their thoughts, problems and solutions clearly in written and oral form. | |||||||||
8) Adopts various internship programs and applied studies. | |||||||||
9) Gains knowledge to work as a researcher, consultant or expert in the public or private sector. | |||||||||
10) Complies with the ethical rules accepted and encouraged by TÜBİTAK, YÖK and TÜBA and universal science within the context of research, and education. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains the ability to interpret social developments with the theoretical knowledge that is acquired and a critical perspective. | |
2) | Has knowledge about other disciplines and is open to lifelong learning to be able to success interdisciplinary work. | 5 |
3) | Has the ability to observe social, scientific and ethical values in the stages of data collection, interpretation and announcement while conducting research in the field. | |
4) | Graduates with a good knowledge of at least one foreign language and one foreign language at the entry level. | |
5) | Gains a professional perspective with good observation ability and empathy. | |
6) | Gains the ability to collect local, national and international data and conduct research in the field of social science. | |
7) | Can make explanations to expert or non-expert audiences about their field or social issues, inform them and convey their thoughts, problems and solutions clearly in written and oral form. | |
8) | Adopts various internship programs and applied studies. | |
9) | Gains knowledge to work as a researcher, consultant or expert in the public or private sector. | |
10) | Complies with the ethical rules accepted and encouraged by TÜBİTAK, YÖK and TÜBA and universal science within the context of research, and education. |
Expression | |
Brainstorming/ Six tihnking hats | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Observation | |
Bilgisayar Destekli Sunum |
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 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 32 |
Quizzes | 1 | 1 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 35 |