ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST319 | ||||||||
| Course Name: | Gastoronmy, Culture and Society | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Dr. Nilay ÖRNEK HAMAMSARILAR Öğr.Gör. İPEK AHU SOMAY Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Gastronomy, Culture and Society course; explains people's culinary identities, how culinary culture is determined in certain social, political and economic conditions. Students who take the course can also understand our relationship with food. It can make sense of how we built the idea of edible and the reasons that influence the meaning and value of food. |
| Course Content: | • Syllabus • Discuss Course Outline • Defining Food • Settled Ingredients • Domestic Food Production • Spice Trade and Columbian Exchange • Mobile Ingredients • Midterm Exam • Global Food Production • Cooks and Kitchens • Commercial Kitchen and Chefs • Recipes and Dishes • General Review |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • Curriculum disclosure • Defining the course content • Meet • Sharing expectations • Determination of project topics | Homework: assigned reading for next class session |
| 2) | • Describe the cultural structure of renewability and how food carries meaning and value. • Explain how food classification and rules are placed in the social order. • Define the ideological basis of public discourse about food. | Homework: assigned reading for next class session |
| 3) | • Discuss the evolutionary effects on human diet, dietary practices and kitchens. • Identify the changing nature of Omnivore's dilemma. • Define the shaping of individual responsibility in dietary choices. | Homework: assigned reading for next class session |
| 4) | • Identify and compare various food intake strategies and explain how they lay the foundations of kitchens. • Describe the localization of materials and their transformation into settled population kitchens. • Consider the strategy of receiving food for each food, adapted to the environment and capable of providing a population. | Homework: assigned reading for next class session |
| 5) | • Discuss possible causes for domestication to change. • Explain the social consequences of intensification of production and excess use. • Describe food sharing within the local group and, more socially, exchange food with remote networks. | Homework: assigned reading for next class session |
| 6) | • Describe the effects of the spice trade and the Colombian Stock Exchange to shape the kitchen. • Draw the effects of the distance between increasing supply, specialization and production and consumption on the eating habits of the population. | None |
| 7) | Lists and explains the intensification of production and the rise of industrial agriculture. • Discuss the consequences of the shift from shift production to production. • Follow the link between paid workforce and changing eating habits. | Homework: assigned reading for next class session |
| 8) | Evaluation of the topics discussed from the beginning of the semester to today | Analyze midterm exam questions. |
| 9) | • Explain the rise of industrialized cuisine as part of the global food industry. • Summarize the effect of increasing surpluses, specialization, and the distance between production and consumption on the food habits of the population. • Determination of the mobility of materials and the locations where they were purchased. | Homework: assigned reading for next class session |
| 10) | • Follow the origins of human cooking activity and our definitions as characters. • Consider some social consequences of cooking. • Cooking as a form of processing activity that will be reflected in the language. | Homework: assigned reading for next class session |
| 11) | • Explains gender and space dynamics in cooking events and their relationship with social organization. • Describe the role of cooks and cooks in shaping national cuisines. • Monitor the social importance of the home and commercial kitchen. | none |
| 12) | • Describe the origin of recipes. • It details the national and global transmission of culinary information. • Follow the link between recipes, kitchens, locality and inalienable wealth. | none |
| 13) | • Explain the role of recipes and cookbooks in culinary and nation building. • Explain the kitchen ownership issue. • The nature of any kitchen can change, but discuss it with a sense of kitchen continuity. | none |
| 14) | General review and answering questions | Study for final exam |
| 15) | Review | Study for final exam |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Eating Culture: An Anthropological Guide to Food Crowther ©2013 | University of Toronto Press| Published: 2013 ISBN: 978-1442604650 |
| References: | Bendiner, K. (2004). Food in Painting. Reaction Books Ltd.: UK. |
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. | 4 |
| 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. | 3 |
Learning Activity and Teaching Methods
| Expression | |
| Lesson | |
| Group study and 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 | |
| Group project | |
| 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 | Workload |
| Course Hours | 16 | 32 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 34 | |