GSTE235 Entrepreneurship Practices in GastronomyIstanbul Okan UniversityDegree Programs Industrial Engineering (English)General Information For StudentsDiploma SupplementErasmus Policy StatementNational Qualifications
Industrial Engineering (English)
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: Spring
Course Credits:
Theoretical Practical Credit ECTS
2 0 2 3
Language of instruction:
Course Requisites:
Does the Course Require Work Experience?: No
Type of course: University / Foreign Language
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Öğr.Gör. SEBAHAT ELIF TAPAN
Course Lecturer(s): Assoc. Prof. İLKAY GÖK
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;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) • Chief / TV Live Broadcast Chief - Sinem Cross
2) • Macrocenter - Tülye Sekendiz & Ayşegül Talu Özkanca
3) • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation
4) • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation
5) • Importance of gastro Economics in Turkey
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

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) Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems.
2) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose.
3) Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.)
4) Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively.
5) Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems.
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7) Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language.
8) Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9) Awareness of professional and ethical responsibility.
10) Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development.
11) Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions.

Course - Learning Outcome Relationship

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems.
2) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose.
3) Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.)
4) Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively.
5) Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems.
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7) Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language.
8) Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9) Awareness of professional and ethical responsibility.
10) Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development.
11) Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions.

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