| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Sociology | Elective | Bachelor's degree | 3 | Spring | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Özgür ERGÜN
Learning Outcomes of the Course Unit
1) He/she explains concept of gastronomy.
2) He/she knows factors that play role in the development of gastronomy concept.
3) He/she knows production and consumption process of food and beverage.
4) He/she can explain food history and its development stages
5) He/she knows factors that impact on processes of gastronomy and food history development.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | ||
| Learning Outcomes | |||||||||||||||||||||
| 1 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes historical development of gastronomy and food production and consumption in terms of economic, social, political and cultural.
Weekly Schedule
1) A general look at FB industry2) Fundementals of restaurant management
3) Fundametals
4) Basics of restaurant
5) Classifications in FB
6) Establishment
7) Trademark creation
8) Midterm
9) Kitchen planning
10) Decorating
11) Tools in kitchen
12) Types of service
13) Quality
14) Customars
15) Trademark image
16) Final exam
Recommended or Required Reading
- Ders notlari
Planned Learning Activities and Teaching Methods
1) Lecture
2) Discussion
3) Simulation
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
Work Placement(s)
Not Required