SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
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 |
Service Course
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
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;
|
Course Description | Course will cover example documents, presentations and worldwide application on food journalism along with web applications. |
|
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 Notes/Textbooks | FOOD IN SOCIETY Economy, Culture, Geography Peter Atkins, Ian Bowler, 2016, ISBN 13: 978-0-3407-2003-5 |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
30
|
Presentation / Jury |
1
|
30
|
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm | ||
Final Exam |
1
|
30
|
Total |
Weighting of Semester Activities on the Final Grade |
3
|
70
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
3
|
42
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
8
|
8
|
Presentation / Jury |
1
|
25
|
25
|
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
12
|
0
|
|
Final Exam |
1
|
15
|
15
|
Total |
138
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society |
X | ||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
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They prepared products that are filling and have a long shelf life
25 students of Department of Gastronomy and Culinary Arts of Izmir University of Economics (IUE) prepared products with a long shelf life,