SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEHU 307 | Course Introduction and Application Information
| Course Name |
Everyday Life and Sociology
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 307
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The course aims to introduce to sociological thinking by examining certain topics and debates in the study of everyday life. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course is designed to make students familiar with sogiological thinking through the discussions of everyday experiences. With an emphasis on the relationship between individual and society it aims to create an awereness about the “sociological imagination”. To do this, main sociological topics such as society, individual, identities, power, Urban/public space, intimacy, house, consumption, work, leisure, humour and inequalities in everyday life, will be discussed to explore the relationship between individual biography and social history. |
|
|
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 | Presentation and overview of the course | Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, pp. 3-6 |
| 2 | Thinking Sociologically and Everyday Life | C. Wright Mills, "The Promise of Sociology" Sociological Imagination (available at blackboard) Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, chapter 10, pp. 242-261 |
| 3 | Everydayness of Inequality: Class & Gender | Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, chapter 5, pp. 89-101. |
| 4 | Everydayness of Inequality: Ethnicity | Anthony Giddens, Sociology; 3rd edition, Polity Press, 1998, chapter 9, pp. 205-238. |
| 5 | New Sociologies of Everyday Life I | Susie Scott, Making Sense of Everyday Life Chapter 2 |
| 6 | New Sociologies of Everyday Life II | Susie Scott, Making Sense of Everyday Life Chapter 2 & Film screening |
| 7 | In-class Writing | |
| 8 | Emotions, Love and Friendship | Susie Scott, Making Sense of Everyday Life Chapter 3 |
| 9 | Houses and Rooms | Susie Scott, Making Sense of Everyday Life Chapter 4 |
| 10 | Eating and Drinking | Susie Scott, Making Sense of Everyday Life Chapter 6 |
| 11 | Consumption and Shopping | Susie Scott, Making Sense of Everyday Life Chapter 8 |
| 12 | Work, Leisure and Boredom | Susie Scott, Making Sense of Everyday Life Chapter 9 |
| 13 | Humour, Resistance and Everyday Life | Giselinde Kuipers, Good humor, bad taste: a sociology of the joke |
| 14 | Social Justice in Everyday Life Review of the semester | Darrin Hodgetts et al., Social Justice in Everyday Life, in Social Psychology and Everyday Life, Houndmillls : Palgrave Macmillan |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Making Sense of Everyday Life, Susie Scott, Polity Press, 2009. Everyday Life Reader, ed.by Ben Highmore, Routledge, 2002 |
| Suggested Readings/Materials | Additional readings may be assigned during the semester. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
30
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| 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 |
15
|
3
|
45
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
23
|
23
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
32
|
32
|
| Final Exam |
1
|
32
|
32
|
| 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 |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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