USEFUL INFORMATION, RESOURCES & SERVICES FOR STUDENTSUSEFUL LINKS AND DOCUMENTS ADITIONAL & SUPPORTING INFORMATION

SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
YTN6004	Kent Kültürü ve Estetiği	0	Spring	3	0	3	6

Course Type :	University Elective
Cycle:	Bachelor TQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Instructor ZEHRA KAYA
Dersin Öğretim Eleman(lar)ı:	Instructor ZEHRA KAYA
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

The aim of this course is to provide students with a comprehensive perspective on the concept of the city by examining it through its historical development, social structures, and aesthetic dimensions. Within the scope of the course, the formation processes and characteristic features of cities will be discussed through different case studies, and Istanbul will be evaluated as a laboratory-like field of analysis with its multi-layered structure.

Course Content:

The city is examined through its historical, social, and aesthetic dimensions. The content covers the conceptual framework, urban aesthetics, and selected city examples; followed by an analysis of Istanbul’s urban space, the Bosphorus, and the cultural and artistic heritage of the Roman–Byzantine, Ottoman, and Republican periods. Istanbul’s cultural institutions and its representation in literature are discussed, while the course concludes with perspectives on future cities, supported by fieldwork.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Explain the concepts of city, culture, and space, and evaluate the relationships among them.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Develop cultural and aesthetic perspectives on contemporary and future cities.
2) Design and present a research-based study focusing on Istanbul.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Compare different city examples in terms of their aesthetic and cultural dimensions.
2) Interpret the Bosphorus as an urban space within the context of urban aesthetics.
3) Analyze the cultural and artistic heritage of Istanbul across historical periods (Roman–Byzantine, Ottoman, Republican).
4) See and discuss the outputs of city life through the relationality of human and society in the context of culture, ecology and art.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Introduction-Conceptual Framework
2)	Urban Aesthetics
3)	Urban Aesthetics
4)	Urban Aesthetics and Case Studies
5)	Urban Aesthetics and Case Studies
6)	Istanbul City Space
7)	Bosphorus Prestige Space
8)	Midterm Exam
9)	Historical Background- Roman-Byzantine Period
10)	Historical Background-Ottoman Period
11)	Historical Background-Early Republic Period
12)	Republican Era, Urban Transformation and Environment
13)	Literature/Legends/Amulets on Istanbul Literature
14)	Field Trip
15)	On cities of the future
16)	Final Exam

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	4	6	5	7
Program Öğrenme Çıktıları (PÖÇ)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2)	To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3)	Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4)	To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5)	To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6)	To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7)	To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8)	To be able to apply technological developments related to the field.
9)	To be able to develop solutions to potential problems in production and service processes with a critical approach.
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11)	To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Reading
Homework
Seminar
Technical Visit
Questions Answers
Individual and Group Work
Active Participation in Class

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Presentation
Final Exam
Homework Evaluation

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Field Work	1	% 10.00
Homework Assignments	1	% 10.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	42	588
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	1	5	5
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	10	10
Total Workload of Teaching & Learning Activities	-	-	603
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	5	5
Semester Final Exam	1	10	10
Total Workload of Assesment & Evaluation Activities	-	-	15
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			618
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			6