Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
7GST430Geography of Gastronomy3+0+03430.10.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course Reveal the effect of geography on gastronomy and eating and drinking culture
Course Content Classification of products grown in soil, types of fruits and vegetables, nutritional values ??and other characteristics of fruits and vegetables, special foods according to growing areas and conditions, animal products, seafood, spices, other foods grown outside Turkey and cultural characteristics of these foods.
Course Methods and Techniques verbal expression
Prerequisites and co-requisities None
Course Coordinator Asist Prof. Barış Yalınkılıç baris.yalinkilic@gedik.edu.tr
Name of Lecturers Associate Prof.Dr. NİHAN YARMACI GÜVENÇ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Prof. Dr. Taşkın DENİZ, Prof. Dr. Hüseyin Avni KIRMACI, GIDA COĞRAFYASI, Detay Yayıncılık, 2023
Course Notes Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve
Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay
Yayıncılık

Course Category
Social Sciences %30
Field %70

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 3 42
Mid-terms 1 6 6
Final examination 1 12 12
Total Work Load   Number of ECTS Credits 4 102

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can explain the relationship between Gastronomy and Geography
2 Can indicate the effect of geography on eating and drinking culture
3 The impact of geography on transitional culinary practices can grasp
4 Knows the geographical distribution of agricultural products and animal products.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Basic Concepts; Nutrients, Natural and Human Environmental Conditions Affecting Agriculture Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
2 History of Agriculture, Crop Production and Major Types of Livestock Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
3 Production, consumption and presentation of cereals according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
4 Production, consumption and presentation of legumes according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
5 Production, consumption and presentation of meats according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
6 Production, consumption and presentation of seafood according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
7 Production, consumption and presentation of vegetables according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
8 Midterm Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
9 Production, consumption and presentation of fruits according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
10 Production, consumption and presentation of spices according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
11 Production, consumption and presentation of herbs according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
12 Customs and traditions regarding eating and drinking according to geographical distribution Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
13 Food and beverages in folk medicine practices and eating and drinking in oral traditions Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
14 Definition and applications of geographical indication - Examples from Turkey and the World Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık
15 General overview Diker, O., Türker, N., Alaeddinoğlu, F., Cankül, D. ve Temizkan, R. (2023). Gastro Coğrafya. Ankara: Detay Yayıncılık

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 3
C2 5 3
C3 5 3
C4 5 4

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