| Course Name | Ethics in Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 217 | Fall | 2 | 0 | 2 | 3 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to make students aware of basic ethical values and ethical behavior characteristics related to their profession. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course examines the claims of basic ethical theories, the structure of ethical issues and principles, and their relevance to professional ethics. It includes to raise awareness of ethical decision-making, individual, social responsibilities and the nature of the profession, professional ethical codes and responsibilities, and an individual's individual character and professional responsibilities. |
| Related Sustainable Development Goals |      |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course - What is Food Ethics? - Overview of Food Ethics in the Culinary World | Syllabus |
| 2 | Key Ethical Theories: Utilitarianism, Deontology, and Virtue Ethics - Applying Ethical Theories to Food-Related Decisions - Ethical Practices in the Workplace | Shani A., Belhassen Y. (2011) Teaching professional ethics in culinary studies International Journal of Contemporary Hospitality Management Vol. 25 No. 3, 2013 pp. 447-464. |
| 3 | Food Security, Justice and Equity - Global Hunger and Government Regulations | Clark J.P., Ritson C. (2013) Practical Ethics for Food Professionals Ethics in Research, Education and the Workplace Wiley- Blackwell Publication Chapter 1:Fundamentals of ethics |
| 4 | The Ethics of Animal Agriculture | Clark J.P., Ritson C. (2013) Practical Ethics for Food Professionals Ethics in Research, Education and the Workplace Wiley- Blackwell Publication Chapter 3:Ethical principles and the ethical matrix |
| 5 | Ethical Seafood and Fisheries | Clark J.P., Ritson C. (2013) Practical Ethics for Food Professionals Ethics in Research, Education and theWorkplace Wiley- Blackwell Publication Chapter 11 Ethical practices in the workplace |
| 6 | Environmental Impacts of Food Production - Genetically Modified Organisms (GMOs) | Costa R., Pittia P. (2018) Food Ethics Education Chapter 3 Sustainability and Ethics Along the Food Supply Chain Springer publication |
| 7 | The Ethics of Veganism and Vegetarianism - The Ethics of Plant-Based Diets and Lab-Grown Meat | Clark J.P., Ritson C. (2013) Practical Ethics for Food Professionals Ethics in Research, Education and theWorkplace Wiley- Blackwell Publication Chapter 12 Ethical thinking and practice |
| 8 | Midterm | |
| 9 | Cultural Perspectives on Food Ethics and Globalization - Cultural Appropriation in the Culinary World | Costa R., Pittia P. (2018) Food Ethics Education Chapter 4 The Ethics of Consumption Springer publication |
| 10 | The Social Responsibility of Chefs - The Role of Chefs in Shaping Food Culture and Ethics | Costa R., Pittia P. (2018) Food Ethics Education Chapter 10 Publication Ethics Springer publication |
| 11 | Sustainable Sourcing and Ethical Ingredient Selection | Costa R., Pittia P. (2018) Food Ethics Education Chapter 7 Corporate Social Responsibility Springer publication |
| 12 | Ethical Consumption - Food Waste in the Kitchen | Costa R., Pittia P. (2018) Food Ethics Education Chapter 6 Codes of Ethics of Food Professionals: Principles and Examples Springer publication |
| 13 | The Ethics of Food Marketing and Consumerism - Restaurant Transparency and Menu Design | Costa R., Pittia P. (2018) Food Ethics Education Chapter 8 Food Safety and Fraud Springer publication |
| 14 | Future Trends and the Ethics of Food Innovation Future of Ethical Gastronomy | Costa R., Pittia P. (2018) Food Ethics Education |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
| Semester Activities | Number | Weighting |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 30 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 35 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| 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 | 0 | ||
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 25 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 18 | |
| Total | 90 |
| # | 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 | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 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 | |||||
| 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
