Food, Culture and Society
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food, Culture and Society | GMS313 | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) Explain the concept of food culture.
2) Will discuss the development of food culture.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | Low | Middle | High | High | Middle | Middle | Middle | Middle | Middle | |
| 2 | No relation | Middle | Low | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes culture and food culture, food culture in prehistoric ages, food culture in historical ages, art and food culture, religion and food culture, social functions of food, food culture in the future.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required