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:

GST534

Course Name:

Sectoral Seminars

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:	The course aims informing the students about culinary culture through art, science & technology, business management. In addition to that to integrate aesthetics and cultural perspectives in gastronomy for undergraduate candidates considering their responsibility for future. Besides, to present required basic knowledge for students in order to feed their inspirations for improved business models.
Course Content:	The course enriches students' knowledge through weekly topics that represent the leading examples of science, culture, art and cuisine.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Students will comprehend the importance and depth of key informations such as: Basic pillars of gastronomy; culture, art, science, cuisine, business management.
2) The participants acquire the knowledge of technological developments and transformation through techniques and equipments in gastronomy
3) Knowledge of project management, risk management, innovation x x and change management, entrepreneurship, and sustainable development
4) Awareness of sectors and ability to prepare a business plan.
5) Gains leadership, entrepreneurship and self-direction skills (Leadership and Entrepreneurship).
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)	Introduction: Sharing course content
2)	Evolvement of food and gastronomy in brief
3)	Project Proposals
4)	Gastronomy cities
5)	Gastronomy museums
6)	The leading chefs/characters and their remarkable improvements in gastronomy
7)	The journey of culinary cultures round the globe
8)	Midterm Exam
9)	The breakthrough role of science and technology in D2-4 gastronomy
10)	Managing tools for success in gastronomy from satiety towards pleasure-Best practices
11)	Future of gastronomy (Digitalization etc.)
12)	Ambassadors of culinary culture - NationalInternational(Books, interviews, recipes etc.)
13)	Ambassadors of culinary culture - NationalInternational(Books, interviews, recipes etc.)
14)	Project Presentations
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.	5

Learning Activity and Teaching Methods

Expression
Lesson
Reading
Homework
Technical Tour
Web Based Learning

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Observation
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	15	30
Midterms	1	2
Final	1	2
Total Workload		34