| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Sociology | GMS320 | 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 | ||
| Learning Outcomes | |||||||||||
| 1 | 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 | |
| 3 | No relation | Middle | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | High | High | 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 | Middle | 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.
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