Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
8	GST434	Gastronomy And Media	2+0+0	3	6

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Mode of Delivery	Face to Face
Type of Course Unit	Elective
Objectives of the Course	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.
Course Content	Gastronomy; Its place in cinema, documentaries, TV programs, magazines, books, cooking programs, cooking competition programs, internet and social media.
Course Methods and Techniques	Discussion, Lecture, Question-Answer
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Associate Prof.Dr. Nihan YARMACI GÜVENÇ
Assistants	Research Assist. Seray Evren
Work Placement(s)	No

Recommended or Required Reading

Resources	Şengül ve Kurnaz, (2022) GASTRONOMİ VE MEDYA. Detay Yayıncılık
	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
	https://www.detayyayin.com.tr/urun/gastronomi-ve-medya

Course Category

Social Sciences	%40
Field	%60

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

In-Term Studies	Quantity	Percentage
Mid-terms	1	% 40
Final examination	1	% 60
Total	2	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	2	28
Assignments	1	10	10
Presentation	1	10	10
Mid-terms	1	15	15
Final examination	1	25	25
Total Work Load			Number of ECTS Credits 5 130

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Can explain the concepts of gastronomy and media.
2	Can evaluate the importance of gastronomy and media relations.
3	Can explain media types and their properties.
4	Can evaluate case studies on gastronomy and media practices.
5	Can analyze media applications related to gastronomy.
6	Can explain gastronomy programs in the media.

Weekly Detailed Course Contents

Week	Topics	Materials
1	GASTRONOMY AND MEDIA CONCEPTS AND THE RELATIONSHIP OF THESE CONCEPTS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
2	GASTRONOMY AND CINEMA	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
3	GASTRONOMY AND DOCUMENTARIES	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
4	GASTRONOMY AND TELEVISION COOKING COMPETITION PROGRAMS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
5	GASTRONOMY AND TELEVISION COOKING PROGRAMS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
6	GASTRONOMY AND TELEVISION COOKING PROGRAMS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
7	GASTRONOMY AND TELEVISION TRAVEL PROGRAMS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
8	MIDTERM	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
9	GASTRONOMY AND BOOKS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
10	GASTRONOMY AND NEWSPAPERS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
11	GASTRONOMY AND MAGAZINES	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
12	GASTRONOMY AND THE INTERNET	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
13	GASTRONOMY BLOGS	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
14	GASTRONOMY AND SOCIAL MEDIA	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık
15	GENERAL OVERVIEW	Şengül, S. ve Kurnaz, A. Gastronomi ve Medya, Detay Yayıncılık

Contribution of Learning Outcomes to Programme Outcomes

	P1	P3	P6	P8	P12	P13	P14
C1	5
C2	5				3
C3	5
C4	5	3			3
C5	5	3	4	3	4	4	4
C6	5				3

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211199&curProgID=5713&lang=en