| Course Name | Food Journalism |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 227 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | Blended | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to explain the basic principles of journalism, to convey the knowledge of food culture and related food culture journalism and to discuss the principles of food culture journalism on the web and social media by examining examples from around the world. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course covers sample documents, presentations and worldwide application on food journalism along with web applications. |
| Related Sustainable Development Goals |   |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the course | |
| 2 | Mass Media and Communication | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016), 1-5 |
| 3 | Basics of Journalism | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016), 6-10 |
| 4 | Food Journalism | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016),11-15 |
| 5 | Food Culture | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016),16-22 |
| 6 | Writing about Food, tips and tricks | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016), 23-30 |
| 7 | Presentations I | |
| 8 | Presentations II | |
| 9 | Online Food Journalism | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016), 31-35 |
| 10 | Internet era, Webpage design, free internet service providers, templates | Peter Atkins, Ian Bowler,”Food in Society Economy, Culture, Geography” (Routledge,2016), 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 | |
| 14 | Studies about webpages and feedback | |
| 15 | Semester Review | |
| 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 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | 2 | 20 |
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 2 | 8 | |
| Presentation / Jury | 2 | 9 | |
| Project | 1 | 10 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 30 | |
| Total | 120 |
| # | 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. | X | ||||
| 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 | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 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 | |||||
| 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
