Industrial Product Design
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:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

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) Ability to think creatively and innovatively in industrial design discipline.
2) Ability to master professional material and production technologies and follow up developments and to effectively apply acquired knowledge in the projects
3) Ability to reflect cultural values to professional approaches
4) Ability to reach to original design solutions through critical approach to complex design problems and also foresee potential user needs.
5) Having the knowledge and ability to effectively use two and three dimensional design tools and technologies in industrial design
6) Ability to participate in teamwork in companies and to effectively participate in industrial design project management
7) Ability to have professional and ethical sense of responsibility
8) To work independently, to take responsiblity and to develop designerly sensitivities towards global problems

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Ability to think creatively and innovatively in industrial design discipline.
2)	Ability to master professional material and production technologies and follow up developments and to effectively apply acquired knowledge in the projects
3)	Ability to reflect cultural values to professional approaches
4)	Ability to reach to original design solutions through critical approach to complex design problems and also foresee potential user needs.
5)	Having the knowledge and ability to effectively use two and three dimensional design tools and technologies in industrial design
6)	Ability to participate in teamwork in companies and to effectively participate in industrial design project management
7)	Ability to have professional and ethical sense of responsibility
8)	To work independently, to take responsiblity and to develop designerly sensitivities towards global problems

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