Architecture | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GST235 | ||||||||
Course Name: | Gastronomide Girişimcilik Uygulamaları | ||||||||
Course Semester: |
Spring |
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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: | University Elective | ||||||||
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) - Gaining discursive, theoretical and factual information from various environments, in local, national and global context for related field, architectural design/ planning/ design activities and researches, she has required ability and comprehension to reflect the information on academic environment. | |||||||||
2) - Has intellectual, discursive, scientific, technologic, esthetic, artistic, historic and cultural information and comprehension about related field. | |||||||||
3) - Has knowledge and understanding on human and community oriented and sensitive to environment (natural and built) architectural design/ planning/ design/ research methods on the related field. | |||||||||
4) - Has multidimensional knowledge and understanding on economics, topics related to disasters and environmental and societal sustainability principles and standards. | |||||||||
5) - They have knowledge about the principles, laws, regulations and standards related to their field. | |||||||||
6) - Has knowledge and understanding about institutional and ethical values related to the concerned field. | |||||||||
7) - Has knowledge and understanding about the place / importance of the related field in its historical, geographical, social and cultural context. | |||||||||
8) - Has ability to develop concepts in architectural design/ planning/ design fields. | |||||||||
9) - Has ability to provide integrity between discourse, theory and practise for architectural design / planning / design activities and researches. | |||||||||
10) - Has ability to identify facts, potential, problems and required researches for these in architectural design/ planning/ design issues. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | - Gaining discursive, theoretical and factual information from various environments, in local, national and global context for related field, architectural design/ planning/ design activities and researches, she has required ability and comprehension to reflect the information on academic environment. | |
2) | - Has intellectual, discursive, scientific, technologic, esthetic, artistic, historic and cultural information and comprehension about related field. | |
3) | - Has knowledge and understanding on human and community oriented and sensitive to environment (natural and built) architectural design/ planning/ design/ research methods on the related field. | |
4) | - Has multidimensional knowledge and understanding on economics, topics related to disasters and environmental and societal sustainability principles and standards. | |
5) | - They have knowledge about the principles, laws, regulations and standards related to their field. | |
6) | - Has knowledge and understanding about institutional and ethical values related to the concerned field. | |
7) | - Has knowledge and understanding about the place / importance of the related field in its historical, geographical, social and cultural context. | |
8) | - Has ability to develop concepts in architectural design/ planning/ design fields. | |
9) | - Has ability to provide integrity between discourse, theory and practise for architectural design / planning / design activities and researches. | |
10) | - Has ability to identify facts, potential, problems and required researches for these in architectural design/ planning/ design issues. |
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 |