Waste Management and Evaluation In Gastronomy
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Waste Management and Evaluation In Gastronomy | GDR115 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Learns the concepts of waste and waste management.
2) Learns waste management practices in the kitchen
3) Learns the analysis of recycling of wastes generated in kitchens
4) Learns the evaluation methods of wastes.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | No relation | High | Middle | Low | High | Middle | Middle | High | |
| 2 | Middle | High | Middle | Middle | High | Low | Middle | Middle | |
| 3 | High | Middle | High | High | Middle | Middle | High | Middle | |
| 4 | High | Middle | Low | Middle | High | Middle | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course covers the concept and definition of waste, the importance of waste management in terms of the tourism sector, the sustainability of tourism and the necessity of waste management, the effective use of waste in kitchens, the quantitative and qualitative determination of wastes resulting from food production in kitchens, and the analysis of recycling of wastes generated in kitchens.
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