| Semester | Course Unit Code | Course Unit Title | T+P+L | Credit | Number of ECTS Credits |
| 8 | GST434 | Gastronomy And Media | 2+0+0 | 2 | 6 |
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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Elective
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Objectives of the Course
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The aim of this course is to reveal, discuss and teach the place of gastronomy in written and visual media. Within the scope of this course; It is aimed to teach subjects such as cultural heritage and gastronomy, the role of communication in the presentation of food.
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Course Content
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Course Methods and Techniques
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Discussion, Lecture, Question-Answer
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Prerequisites and co-requisities
|
None
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Course Coordinator
|
None
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Name of Lecturers
|
Associate Prof.Dr. Nihan YARMACI GÜVENÇ
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Assistants
|
Research Assist. Seray Evren
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Work Placement(s)
|
No
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Recommended or Required Reading
Course Category
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Social Sciences
|
%40
|
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Field
|
%60
|
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Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
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In-Term Studies
|
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Mid-terms
|
1
|
%
40
|
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Final examination
|
1
|
%
60
|
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Total
|
2
|
%
100
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ECTS Allocated Based on Student Workload
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Activities
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Total Work Load
|
|
Course Duration
|
14
|
3
|
42
|
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Hours for off-the-c.r.stud
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14
|
4
|
56
|
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Assignments
|
1
|
25
|
25
|
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Presentation
|
1
|
25
|
25
|
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Mid-terms
|
1
|
1
|
1
|
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Final examination
|
1
|
1
|
1
|
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Total Work Load
| |
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Number of ECTS Credits 6
150
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Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
| No | Learning Outcomes |
|
1
| Gastronomi ve medya kavramlarını açıklayabilir. |
|
2
| Gastronomi ve medya ilişkisinin önemini değerlendirebilir. |
|
3
| Medya türlerini ve özelliklerini açıklayabilir. |
|
4
| Gastronomi ve medya uygulamalarına ilişkin örnek olayları değerlendirebilir. |
|
5
| Gastronomi ile ilgili medya uygulamalarını analiz edebilir. |
|
6
| Medyadaki gastronomi programlarını açıklayabilir. |
Weekly Detailed Course Contents
| Week | Topics | Study Materials | Materials |
| 1 |
GASTRONOMİ VE MEDYA KAVRAMLARI İLE BU KAVRAMLARIN İLİŞKİSİ
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| 2 |
GASTRONOMİ VE SİNEMA
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|
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| 3 |
GASTRONOMİ VE BELGESELLER
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| 4 |
GASTRONOMİ VE TELEVİZYON YEMEK YARIŞMA PROGRAMLARI
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| 5 |
GASTRONOMİ VE TELEVİZYON YEMEK PROGRAMLARI
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| 6 |
GASTRONOMİ VE TELEVİZYON YEMEK PROGRAMLARI
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| 7 |
GASTRONOMİ VE TELEVİZYON GEZİ PROGRAMLARI
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| 8 |
VİZE
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| 9 |
GASTRONOMİ VE KİTAP
|
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| 10 |
GASTRONOMİ VE GAZETELER
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| 11 |
GASTRONOMİ VE DERGİLER
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| 12 |
GASTRONOMİ VE İNTERNET
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| 13 |
GASTRONOMİ BLOGLARI
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| 14 |
GASTTRONOMİ VE SOSYAL MEDYA
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| 15 |
GENEL TEKRAR
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Contribution of Learning Outcomes to Programme Outcomes
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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211199&curProgID=5713&lang=en