Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GMS21112021341Gastronomy PhilosophyElective230
Level of Course Unit
First Cycle
Objectives of the Course
Deconstructing the connection between gastronomy and nutrition, nature, culture, spirituality, aesthetics and art issues to understand the relationship between gastronomy-food and philosophy, to provide information about modern nutrition trends
Name of Lecturer(s)
Learning Outcomes
1Comprehend the birth and meaning of philosophy
2Be informed about the currents of philosophy
3Have knowledge about modern nutrition trends
Mode of Delivery
Formal Education
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The birth and meaning of philosophy
2Philosophical Currents
3Gastronomy as a Concept
4Gastronomy and nutrition, gastronomy and nature
5Gastronomy, taste and culture
6Gastronomy and spirituality
7Midterm
8Gastronomy and modern trends-Fast Food trend, Slow Food trend
9The raw food trend
10Freegan current
11Vegetarian trend
12Vegan trend
13Philosophy of Ayurveda
14Fear of Food
15Gastronomy in the Future
16Final exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
Yarıyıl (Yıl) İçi Etkinlikleri40
Yarıyıl (Yıl) Sonu Etkinlikleri60
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures111
Individual Study for Mid term Examination111
Individual Study for Final Examination111
TOTAL WORKLOAD (hours)5
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
LO1555555
LO2555555
LO3555555
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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