ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Psychology | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GSTE235 | ||||||||
| Course Name: | Entrepreneurship Practices in Gastronomy | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | |||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Common Pool | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. SEBAHAT ELIF TAPAN | ||||||||
| Course Lecturer(s): |
Assoc. Prof. İLKAY GÖK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Use this lesson as a colleague to encourage you to wonder how rich and comprehensive your career is, listening to our guests who will share their experiences and will open in a new way. We want you to grow your interests and vision by letting you perceive the subject as broadly as possible, which will be an important link in this long food adventure. |
| Course Content: | Alternative Careers About Gastronomy Seed Purchasing - Distribution Cooking Equipment & Techniques Becoming a Brand Becoming a Chef Farming - Agricultural Engineering TV Programming Medicine & Nutrition - Nutritionists & Chefs Cooperation Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation The winery Gastronomy Festivals Food-Beverage Compliance & Gastronomy Tourism Importance of Economy of Turkey Gastro |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Discussion of the Course Content and Determination of Homework Topics | No data |
| 2) | TV Programming Chef / TV Live Chef - Sinem Çapraz | No data |
| 3) | Seed Seed Bank - Narköy / Nardane Kuşçu | No data |
| 4) | Purchasing - Distribution Macrocenter - Tülye Sekendiz & Ayşegül Talu Özkanca | No data |
| 5) | Cooking Equipment & Techniques Gurvita - Bahar Şamhili Tanju | No data |
| 6) | • Becoming a Brand | No data |
| 7) | • Being a Chef | No data |
| 8) | • Midterm exam | No data |
| 9) | • Farming - Agricultural Engineering | No data |
| 10) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
| 11) | • Gastronomy Festivals | No data |
| 12) | • Food and Beverage Compliance & Gastronomy Tourism | No data |
| 13) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
| 14) | • Importance of gastro Economics in Turkey | No data |
| 15) | • Winery | No data |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Veri yok. |
| References: | Veri yok. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Graduates acquire profound knowledge about the basic theories of psychology and gain the ability to use this equipment effectively on the field | |||||
| 2) With the readings and discussions included in the department courses, our students graduate as individuals who can think critically, question and express their opinion in the professional and social fields. | |||||
| 3) Graduates gain a strong background in research and practice with the methodology education they receive. | |||||
| 4) Since thirty percent of the courses are taught in English, our graduates acquire a proficiency in reading, speaking and writing in English. | |||||
| 5) Students graduate as individuals who are able to follow and willing to contribute to the developments in the field. | |||||
| 6) Students will graduate with the awareness of the ethical concerns that are crucial to have while working in the field and in academia. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Graduates acquire profound knowledge about the basic theories of psychology and gain the ability to use this equipment effectively on the field | |
| 2) | With the readings and discussions included in the department courses, our students graduate as individuals who can think critically, question and express their opinion in the professional and social fields. | |
| 3) | Graduates gain a strong background in research and practice with the methodology education they receive. | |
| 4) | Since thirty percent of the courses are taught in English, our graduates acquire a proficiency in reading, speaking and writing in English. | |
| 5) | Students graduate as individuals who are able to follow and willing to contribute to the developments in the field. | |
| 6) | Students will graduate with the awareness of the ethical concerns that are crucial to have while working in the field and in academia. |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| 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 | 16 | 32 |
| Quizzes | 1 | 1 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 35 | |