Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)	Assist. Prof. Dr. SÜNDÜZ HAŞAR
Course Assistant

Purpose and Content

The aim of the course	To ensure that students have knowledge about cultural theories, cultural evolution and changes
Course Content	Culture concept and related definitions, cultural elemets, cultural interaction and exchange;cultural elements in paleolithic era, neolithic era, Mesopotamia, Egypt and Anatolian societies; Roman imperial culture; religion and culture

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	A UNIVERSAL CONCEPT: CULTURE
2	CULTURE CIVILISATION AND THEORIES RELATED TO APPEARANCE OF THESE CONCEPTS
3	DYNAMICS OF CULTURE: CULTURAL RELATIVITY AND CULTURAL CHANGES
4	CULTURAL ANTHROPOLOGY
5	ANCIENT TIMES AND PRIMEVAL CULTURES
6	CULTURE OF PALEOLITHIC ERA
7	CULTURAL IN ANCIENT WORLD
8	CULTURE OF NEOLITHIC
9	MIDTERM
10	CULTURE OF EGYPT
11	MESOPOTAMIAN CULTURE
12	ANATOLIAN CULTURES
13	ROME: IMPERIAL CULTURE
14	MONOTHESTIC RELIGIONS, CULTURAL CHANGES AND NEW FORMATIONS

Resources

1- Peter Burke. Kültür Tarihi .İstanbul Bilgi Üniversitesi Yayınları, İstanbul, 2006; ISBN : 9789756176658

2- Peter Burke. Avrupa'da Rönesans, Literatür Yayıncılık; İstanbul, 2003; ISBN : 9799750402325

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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