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:

GST503

Course Name:

Research in Food History

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	7

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

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. BİLGE DİLARA DOKUZCAN CİNGÜ

Course Assistants:

Course Objective and Content

Course Objectives:	To teach the history of gastronomy and food history.
Course Content:	At the end of the course, students will have the following competencies: - Gain the ability to understand and interpret historical sources. - Develop research and resource management skills. - Develop analytical and critical thinking skills.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Distributing the course syllabus at the beginning of the course, Explaining the content of the course to the students, Introductions Sharing expectations, Distribution of homework topics and selection by students
2) An Overview of Gastronomy and Food History
3) ● Gastronomic Activities Influencing the Ages
4) Stone Age Sumerians Hittites Discussion about Student Presentations
5) Nutrition in Ancient Egypt Greek Culinary Culture in Antiquity Pompeii Culinary Culture Discussion about Student Presentations
6) Minoan Nutrition Middle Eastern Cuisine in the Middle Ages European Cuisine in the Middle Ages Discussion about Student Presentations
7) Byzantine Cuisine Renaissance and Italian Cuisine Discussion about Student Presentations
8) Testing the competencies of the subjects covered in the 7-week period with the midterm exam. Analyze the midterm exam questions and report their deficiencies. Midterm Exam Analyzing the questions in the midterm exam and reporting the deficiencies.
9) Wine from Past to Present Historical Development of Restaurants Discussion about Student Presentations
10) The Impact of the Industrial Revolution on Kitchens Marie Antonin Careme Discussion about Student Presentations Lecture, discussion
11) SPECIFIC OBJECTIVES ● Phrygians The Discovery of America New Foods TOPIC (S) ● Discussion about Student Presentations LEARNING ACTIVITIES Lecture, discussion
12) SPECIFIC OBJECTIVES ● Rice (paddy) Tea Soybean TOPIC (S) ● Discussion about Student Presentations
13) SPECIFIC OBJECTIVES ● Historical Development of Coffee Houses Beer from Past to Present Molecular Cuisine TOPIC (S) ● Discussion about Student Presentations LEARNING ACTIVITIES Lecture, discussion
14) SPECIFIC OBJECTIVES ● Auguste Escoffier Fernand Point TOPIC (S) ● Discussion about Student Presentations LEARNING ACTIVITIES Lecture, discussion
15) SPECIFIC OBJECTIVES ● Watching and discussing the documentary 'The Seed' TOPIC (S) ● General Review
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week

Subject

Related Preparation

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15
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.	5

Learning Activity and Teaching Methods

Assessment & Grading Methods and Criteria

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	2	2	4
Homework Assignments	1	1	1
Midterms	1	2	2
Final	1	2	2
Total Workload			9