Gastronomy | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GST358 | ||||||||
Course Name: | Gastronomy and Media | ||||||||
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: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
Course Lecturer(s): |
Öğr.Gör. FULYA HEKİMOĞLU ÇELİK Dr. Şükran Pakkan |
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Course Assistants: |
Course Objectives: | The aim of this course is to provide a critical view of the relationship between media and popular culture in contemporary societies. Popular culture / mass culture, decisive means of mass communication in the world and in Turkey, effects, media-society relationship, hegemony, gives information about the concepts of feminism and colonization. |
Course Content: | Syllabus Evaluation of popular culture from a general point of view evaluation of ideology Evaluation of media theories Social media evaluation Evaluation of structuralism and post structuralism theories Midterm exam Evaluation of the concept of hegemony Evaluation of media and "other" problem Evaluation of the theories of feminism Evaluation of the concept of postmodernism Evaluation of popular culture in Turkey |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | • Distribution of the course syllabus at the beginning of the course, • To explain the content of the course to the students, • Meet • Sharing the expectations, | No data |
2) | • Defining the concepts of Popular Culture, Capitalism and Mass Culture | reading |
3) | • Looking / Seeing: Representing, defining the concepts of image, ideology and meaning | reading |
4) | • General definition of media theories | reading |
5) | • Identification of social media and media exchange issues with examples | reading |
6) | • Definition of Structuralism and Post Structuralism theories • Introducing and analyzing the theories of Ferdinand de Saussure, Claude Levi-Strauss and Will Wright | reading |
7) | • Definition of Structuralism and Post Structuralism theories • Roland Barthes: Introducing and analyzing the theories of Mythologies, Jacques Derrida and Jacques Lacan | reading |
8) | • To test the competencies of the topics covered in the 7-week process with the midterm exam. • Resolves midterm exam questions and reports any deficiencies. | none |
9) | • Introduction of Antonio Gramsci • Introducing and analyzing the concepts of Hegemony and Ideology | reading |
10) | • Introducing the problem of representing the media and the “Other” | reading |
11) | • Introducing gender and feminism theories | reading |
12) | • Introducing the concept of postmodernism • Introduction and analysis of the theories of Jean-Francois Lyotard, Jean Baudrillard and Fredric Jameson | reading |
13) | • introducing and analyzing issues of popular culture in Turkey | reading |
14) | • A general review before the final exam | review |
15) | • A general review before the final exam | review |
16) | Final Exam | No data |
Course Notes / Textbooks: | Cultural Theory and Popular Culture: An Introduction, 3th edition ©2001 | Pearson| Published: December 22, 2001 ISBN-10: 0582423635 |
References: | Storey, John, Cultural Theory and Popular Culture: An Introduction, 3th edition, Boston: Pearson, 2001 |
Learning Outcomes | 1 |
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8 |
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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. |
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 |
Expression | |
Brainstorming/ Six tihnking hats | |
Lesson | |
Reading | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
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 | 15 | 45 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 47 |