Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GMS21102021341	Eco-Gastronomy	Elective	2	3	0

Level of Course Unit

First Cycle

Objectives of the Course

To learn the concept of eco-gastronomy

Name of Lecturer(s)

Learning Outcomes

1	Explains good agricultural practices
2	Defines the concepts of local food and small producer
3	Yöresel gıda ve küçük üretici kavramlarını tanımlar
4	Explains sustainable food supply

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The Concept and Scope of Sustainability
2	Principles of Sustainable Food
3	Diversity and seasonality
4	Good Agricultural practices
5	Local food
6	Small manufacturers
7	Sustainable animal husbandry
8	Midterm
9	Sustainable fishing
10	Use of water and energy resources
11	Sustainable Restaurant
12	Sustainable food supply
13	Water and energy use
14	Waste management
15	Sustainability of Food Culture
16	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	1	1	1
Individual Study for Mid term Examination	1	1	1
Individual Study for Final Examination	1	1	1
TOTAL WORKLOAD (hours)			5

Contribution of Learning Outcomes to Programme Outcomes

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High