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:

GST522

Course Name:

Gastronomy and Communication

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:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Dr.Öğr.Üyesi SEMRA GEÇKİN ONAT

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to provide Gastronomy students with a comprehensive knowledge about the reflections of their profession in the media from different angles and the point that has been reached since the first publications within the wide range of gastronomy. It also aims to provide them with the media-oriented perspective necessary for their careers in the culinary profession.

Course Content:

This course includes; The Place and Importance of Media in Gastronomy,Gastronomy and Media Related Basic Concepts,Communication, Mass Communication and Types,Cinema and Gastronomy,Printed Media and Gastronomy-I,Printed Media and Gastronomy-II,Television and Gastronomy-I,Midterm Exam,Television and Gastronomy-II,Internet and Gastronomy-I,Internet and Gastronomy-II,Social Media and Gastronomy,Photography and Gastronomy,Gastronomy and Sociology-I,Gastronomy and Sociology-II.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explains the relationship between gastronomy and media.
2) Define the concepts of gastronomy and communication
3) Interpret the media areas related to gastronomy.
4) Explains gastronomy in cinema, print media, digital media and social media.
5) Interprets gastronomy from a sociological perspective.
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
1)	The Place and Importance of Communication in Gastronomy
2)	Basic Concepts of Gastronomy and Communication
3)	Communication, Mass Communication and Types
4)	Cinema and Gastronomy
5)	Print Media and Gastronomy-I
6)	Print Media and Gastronomy-II
7)	Television and Gastronomy-I
8)	Midterm Exam
9)	Television and Gastronomy-II
10)	Internet and Gastronomy-I
11)	Internet and Gastronomy-II
12)	Social Media and Gastronomy
13)	Photography and Gastronomy
14)	Gastronomy and Sociology-I
15)	final exam

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
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

Peer Review
Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Web Based Learning

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Peer Review
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	2	2	4
Homework Assignments	1	1	1
Midterms	1	2	2
Final	1	2	2
Total Workload			9