Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC287Food Geography2+0+02423.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course It is aimed to inform people about basic issues such as recognizing basic foodstuffs and understanding the processes of these foodstuffs from production to consumption, which foods are suitable for growing in geographical regions, the growing times of foods in accordance with their seasons, and the importance of geographical indications of products.
Course Content Classification of soil-grown products, grains, legumes, vegetable and fruit varieties, aquatic products, nutritional values ??and properties, and geographically indicated products are discussed.
Course Methods and Techniques Lecture, Presentation, Demonstration
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye ZAFERA
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Akkor, Ömür (2021), Turkish Gastronomy Atlas, Ketebe Publications.
Course Notes Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
Akkor, Ömür (2021), Turkish Gastronomy Atlas, Ketebe Publications.
Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137.
Documents Gıda Coğrafyası, Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3274, Açıköğretim Fakültesi Yayını No: 2137.

Course Category
Social Sciences %10
Field %90

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
Assignment 1 % 10
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 2 28
Presentation 1 6 6
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 4 92

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands the place and importance of foods in nutrition.
2 Gains knowledge about agriculture and animal husbandry.
3 It can distribute agricultural and animal production according to geographical regions.
4 Can classify the products grown in soil.
5 Understands the importance of geographical indication

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Essential Nutrients
2 Human Conditions Affecting Agriculture, History of Agriculture Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
3 Grain Varieties Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
4 Legume Varieties Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
5 Vegetable Varieties Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
6 Fruit Varieties Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137.
7 Geography of Foods Based on Land Animals Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
8 MIDTERM
9 Geography of Aquaculture-Based Foods Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
10 Spices I Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing
11 Spices II Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing
12 Concept of Geographical Indication Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
13 Geographical Indication in Turkey Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
14 Geographical Indication Characterization Food Geography, Eskişehir: T.R. Anadolu University Publication No: 3274, Open Education Faculty Publication No: 2137. Akbaba, Atilla and Çetinkaya, Neslihan (2018), Gastronomy and Food History, Detay Publishing.
15 General Review

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 4 2 2 2 2 3 3 2 2 2 2 2
C1 4 1 4 1 4 4 4 4 4 5 1 5
C2 4 3 1 3 1 1 1 1 1 1 1 1
C3 4 1 1 1 1 3 5 1 1 1 4 3
C4 4 1 1 1 1 2 1 1 1 1 4 1
C5 4 1 3 1 1 4 5 1 3 1 1 1

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