Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. PINAR TUĞÇE YELKİ
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To work on life and formal / informal education in rapidly changing cities in Turkey, to provide students with information on the city they live in, to develop the cities, to change the places, to use the places and to learn from the cities.
Course Content	The effects of urban life on people, urbanity, urbanization, sociocultural structures in urban life.

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	Concept definitions
2	Approaches on urban and urbanization
3	Urban life and problems - Urban migration
4	Squatting before 1980
5	Squatting after 1980
6	Exchange of city centers
7	New approaches based on cooperativeness in cities
8	Midterm
9	“Gated community”
10	Formal and informal education in the city
11	Shopping culture in the city
12	Public space and usage patterns in the city
13	General evaluation
14	General evaluation

Resources

1. Harvey, D.(2003). Sosyal Adalet ve Şehir. İstanbul: Metis Yayıncılık.
2. Harvey, D.(2013)Asi Şehirler. İstanbul: Metis Yayınları.
3. Tekeli, İ. (1977). Bağımlı Kentleşme
4. Tekeli, İ. (1982)Türkiye’de Kentleşme Yazıları.
5. Keleş, R.(2006). Kentleşme Politikası. Ankara: İmge Kitabevi.
6. Işık, O. Ve Pınarcıoğlu M. M. (2013). Nöbetleşe Yoksulluk. İstanbul: Sena Yayıncılık

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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