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 | Elective | |||||
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;
|
Course Description | Course will cover example 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 | 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 |
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 Exam | ||
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 |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 16 | 2 | 32 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 1 | 10 | |
Presentation / Jury | 1 | 20 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 20 | ||
Final Exams | 1 | ||
Total | 110 |
# | 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) | X | ||||
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 | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest