Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST535

Course Name:

Sociology of Food

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Öğr.Gör. İPEK AHU SOMAY

Course Assistants:

Course Objective and Content

Course Objectives:

Understanding the sociology of food and social theories.
To learn about food, agriculture and rural debates, geographical indications and alternative food networks.
To know the concepts of social inequalities, classes and food.
To understand the concepts of food, cuisine and culture.
To learn the relationship between food and politics.
To understand the concepts of gender, cooking, home kitchens and professional kitchens.
To know food, globalization, localization and identity.
Understanding crisis and gastro-anxiety in food regimes.

Course Content:

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Graduates of the department collect, analyze and interpret information related to their field.
3 - Competences
Communication and Social Competence
1) To be able to take responsibility in the sector and contribute to the professional development of subordinates, to be prone to teamwork and to have leadership qualities, to have the ability to communicate with the people they cooperate with.
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Sociology of Food and Social Theory
2)	Discussions on Food, Agriculture and Countryside
3)	Geographical Indications and Alternative Food Networks.
4)	Social Inequalities, Classes and Food.
5)	Food, Cuisine and Culture.
6)	Food, Cuisine and Culture.
7)	Midterm Exams
8)	Food and Politics
9)	Gender, Cooking, Home and Professional Kitchens.
10)	Gender, Cooking, Home and Professional Kitchens.
11)	Food, Globalization, Localization and Identity.
12)	Food, Globalization, Localization and Identity.
13)	Crisis in Food Regimes and Gastro-Anxiety.
14)	final exam

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	4

Learning Activity and Teaching Methods

Assessment & Grading Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	15	3	45
Midterms	1	2	2
Final	1	2	2
Total Workload			49