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:

GST530

Course Name:

Media and Public Relations

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):

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) Interprets the media areas related to gastronomy.
4) Explaining gastronomy in social media, cinema, print media and digital 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 Media in Gastronomy
2)	Basic Concepts Related to Gastronomy and Media
3)	Communication, Mass Communication and Types
4)	Cinema and Gastronomy
5)	Print Media and Gastronomy-I
6)	Print Media and Gastronomy-2
7)	Television and Gastronomy-I
8)	Midterm Exam
9)	Television and Gastronomy-II
10)	The Internet and Gastronomy-I
11)	Internet and Gastronomy-II
12)	Social Media and Gastronomy
13)	Photography and Gastronomy
14)	Gastronomy and Sociology-I
15)	Gastronomy and Sociology-II

Sources

Course Notes / Textbooks:
References:	Gastronomi ve Medya (2016) Editör Yrd.Doç.Dr. Hakan YILMAZ ISBN 978-975-06-1897-0

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.	5

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)

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	Workload
Course Hours	15	30
Final	1	2
Total Workload		32