SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
GEHU 302 | Course Introduction and Application Information
Course Name |
Popular Culture
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEHU 302
|
Fall/Spring
|
3
|
0
|
3
|
6
|
Prerequisites |
None
|
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Course Language |
English
|
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Course Type |
Service Course
|
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Course Level |
First Cycle
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course to engage students in critically thinking about popular culture and its roles in society. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course intends to analyze and discuss popular culture and its role in the world. We will scrutinize its major theories and contemporary discussions around it, and relate them with various recent works. We will also elaborate popular culture of Turkey and situate it within wider theoretical debates. The course consists of lectures, screenings and discussions revolving around critical analysis of and engagement with contemporary examples of film, television, adverts and new media. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Course Introduction: Why should we study popular culture? | |
2 | What is popular culture? Why is the distinction between “popular” and “high” culture problematic? | J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Bölüm 1, S. 1-17. |
3 | Culture and Civilization Tradition | Storey, Chapter 2, p. 17-35 |
4 | Culturalism: Hoggart, Williams, Thompson, Hall and Whannel. Case study: The use of opera and classical music in advertisements | J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 3, P. 38-60. |
5 | Marxisms: Frankfurt School, Althusser, Gramsci, post-Marxism and cultural studies Screening: Popular music videos | J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 4, P.61-94. |
6 | Structuralism and Post-Structuralism Screening: Dances with Wolves (1990) | J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 6, P. 116-139. |
7 | Midterm exam I | |
8 | Gender and Sexuality Case study: Bitch Magazine: A Feminist Response to Popular Culture | J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Chapter 8, P. 152-186. |
9 | Postmodernism: Postmodern Theories of Popular Culture; Art and Popular Culture | J. Storey, Cultural Theory and Popular Culture, London and New York: Routledge, 2018. Bölüm 9, S.204-236. |
10 | Documentary/Film Screening | |
11 | In-Class Writing Assignment | |
12 | Psychoanalysis and Popular Culture | Storey, Chapter 5, p. 91-111 |
13 | Popular Culture and Politics | Storey, Chapter 10, p. 213-237 |
14 | Review of the term | |
15 | Second Midterm II | |
16 | Review of the Semester |
Course Notes/Textbooks |
|
|
Suggested Readings/Materials | The course uses the sources that are listed above. |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
30
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
2
|
60
|
Final Exam | ||
Total |
Weighting of Semester Activities on the Final Grade |
4
|
100
|
Weighting of End-of-Semester Activities on the Final Grade | ||
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 |
16
|
3
|
48
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
24
|
24
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
2
|
30
|
60
|
Final Exam |
0
|
||
Total |
180
|
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 |
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2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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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 |
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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. |
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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 |
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8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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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 |
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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) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
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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
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