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;
  • 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 Description Course will cover example documents, presentations and worldwide application on food journalism along with 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 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

 


 SOCIAL MEDIA

NEWS |ALL NEWS

Izmir University of Economics
is an establishment of
izto logo
Izmir Chamber of Commerce Health and Education Foundation.
ieu logo

Sakarya Street No:156
35330 Balçova - İzmir / Turkey

kampus izmir

Follow Us

İEU © All rights reserved.