CLM 499 | Course Introduction and Application Information

Course Name
Food Journalism
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 499
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives Acquiring necessary knowledge and skills in journalism, Food Culture and Food Culture Journalism. Examples of food journalism in internet, web and social media.
Learning Outcomes The students who succeeded in this course;
  • Redefine journalism in the internet age
  • Food Culture
  • Discuss the impact of Food Journalism
  • Recognize the role of writing, critique, and visual imaging within the Food and Beverage sector
  • Prepare and install a web page about food culture
Course Content Professional documents, presentations and visuals about the data taken from various databases to form a presentation. Web Applications

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.1-5
2 Mass Media and Communication FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.6-10
3 Basics of Journalism FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.11-15
4 Food Journalism
5 Food Culture FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.16-22
6 Writing about Food, tips and tricks FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.23-30
7 Presentations I
8 Presentations II
9 Online Food Journalism FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.31-35
10 Internet era, Webpage design, free internet service providers, templates FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.35-45
11 Social Media, printing, publishing, promotion FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.46-50
12 Food Blogs, Twitter, Facebook, Instagram, #food, #foodporn FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.51-55
13 Studies about webpages and feedback FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.55-58
14 Studies about webpages and feedback FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, p.59-65
15 Review of the semester
16 Final Exam

 

Course Textbooks

FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, ISBN 13: 978-0-3407-2003-5

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
30
Presentation / Jury
1
30
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
3
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
1
20
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
20
Final / Oral Exam
1
    Total
110

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest