SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60721METOS-GAS0017	Slow Life and Gastronomy	0	Fall	2	0	2	4

Course Type :	Departmental 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:	E-Learning
Name of Coordinator:	Dr. Öğr. Üyesi SERAP NAZIR
Dersin Öğretim Eleman(lar)ı:	Dr. Öğr. Üyesi SERAP NAZIR
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

Although the slow life movement is a movement that emerged as a reaction to fast food and fast lifestyle; it is closely related to gastronomy. It aims to protect the environment, animal existence and sustainable agricultural practices of producers, traditional foods, protect biodiversity, food education and practices and support the local economy with the philosophy of "good, clean, fair food" within the framework of sustainability of quality and reliable food worldwide. In addition, after giving information about the philosophy, principles, historical development and structure of the slow life movement, it is aimed to discuss its activities in the world and in Turkey by giving examples.

Course Content:

The content of the course is the origin, approach and structure of the slow life and food movement, world problems against local foods, fast food and measures against life, the perception of slow life and quality, innovative approaches and changes for sustainability in gastronomy, evaluation of foods and cuisines in terms of gastronomy, in Turkey Slow life cities consist of the importance of slow life, agricultural biodiversity in terms of gastronomy, culinary modernism in slow life, slow life and food presentation practices.

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) Comprehends the relationship between gastronomy and slow life.

2) Knowledge about the past, present and future of traditional foods is obtained.

3) Knowledge is gained from sustainable agricultural practices to culinary practices for sustainable foods.

4) Gains knowledge about fast food and precautions against life.

5) The importance of agricultural biodiversity in terms of gastronomy is understood.

6) In slow life, the importance of culinary modernism practices in terms of gastronomy is understood.

7) Gains knowledge about slow life presentation practices in our country.

Skills (Describe as Cognitive and/or Practical Skills.)

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.)

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Slow food and introduction to gastronomy
2)	The Concept of Gastronomy and New Trends
3)	New Trends: Yavaş Şehir (Cittaslow)
4)	İntroduction of Cittaslow Trend
5)	Criteria of Cittaslow and Examples from Türkiye
6)	History, Mission and Criteria in Slow Food ; Evaluation of Turkish Coffee in Terms of Slow Food
7)	Midterm exam
8)	Geographical Indication
9)	Implementations for Slow Food Practices in Turkey - Gökçeada/Seferihisar/Foça
10)	Project Organizations in Slow Food
11)	Evaluation of Tarhana as in Slow Food
12)	Biodiversity impact on sustainable gastronomy
13)	Network of Ark of Taste , evaluation criteria and research of included products from Turkey
14)	Overview of Slow Food Earth Markets and evaluation of Şile Earth Market

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

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:

References:

Petrini, C. (2013). Slow Food Nation: Why our Food Should be Good, Clean, and Fair. Rizzoli Ex Libris publishing. Sağır, G. (2017). Küreselleşmeden geleneksele dönüşte slow food ve cittaslow hareketi. The Journal of Social Science, 1 (2), 50-59. Tencati&Zsolnai (2012). Collaborative enterprise and Sustainability: The case of Slow food. J Bus Ethics (2012) 110:345–354. Özgürel&Avcıkurt (2018). Yavaş Yemek (Slow Food) Hareketinin Yerli Turistler (Akademisyenler) Tarafından Algılanışı. Journal of Tourism and Gastronomy Studies, 6/4, 568-587. Wexler, M.N., Oberlander, J., Shankar, A. (2017). The Slow Food Movement: A 'Big Tent' Ideology. ournal of Ideology, 37 (1), 1. van der Meulen, H.S. (2008). The emergence of slow food. W. Hulsink and H. Dons (eds.), Pathways to High-tech Valleys and Research Triangles: Innovative Entrepreneurship, Knowledge Transfer and Cluster Formation in Europe and the United States, 225-247. Kjørstad, I. (2010). Slow Food: counteracting fast food and fast living. System innovation and Sustainbility 3. First edition, pp. 19, ISBN 9781351279369. Mariani, M., Casabianca, F., Cerdan, C., Peri, L. (2021). Protecting Food Cultural Biodiversity: From Theory to Practice. Challenging the Geographical Indications and the Slow Food Models. Sustainability , 13, 5265. Miele&Murdch (2002). The Practical Aesthetics of Traditional Cuisines: Slow Food in Tuscany. Sociologia Ruralis, 42 (4), pp. 313-328. Philippon, D. (2015). How Local is Slow Food?. Think Global, Eat Local: Exploring Foodways. RCC Perspectives. Schneider, S. (2008). Good, Clean, Fair: The Rhetoric of the Slow Food Movement. Special focus:food, 70(4), pp. 384-402. Ak, D. ( 2017). YAVAŞ KENT (CITTASLOW) HAREKETİ VE TÜRKİYE ÖRNEKLERİ ÜZERİNE BİR DEĞERLENDİRME. Journal of International Social Research 10(52):884-903. Savaş Yavuzçehre & Donat (2017). TÜRKİYE’DE SAKİN KENT (CITTASLOW) ÜYELİĞİNİN KAMUSAL MEKÂNLARA ETKİSİNE YÖNELİK BİR İNCELEME. Pamukkale Üniversitesi Sosyal Bilimler Üniversitesi, 27. Lotti, A. ( 2010). The commoditization of products and taste: Slow Food and the conservation of agrobiodiversity. Agric Hum Values, 27:71–83. Laudan, R. (2004). Slow Food: The French Terroir Strategy, and Culinary Modernism. Food, Culture & Society, 7:2, 133-144. Myers, J. (2013). The logic of the gift: the possibilities and limitations of Carlo Petrini’s slow food alternative. Agric Hum Values, 30:405–415. Sandıkçı&Baydeniz (2020). Presentation Level of Local Food in Cittaslow Restaurants: A Research in the Aegean Region. Journal of Tourism and Gastronomy Studies, 4), 646-659.

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

(The matrix below shows how the course learning outcomes (CLOs) associates with programme learning outcomes (both KPLOs & SPLOs) and, if exist, the level of quantitative contribution to them.)

Relationship Between CLOs & PLOs

(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )

CLOs/PLOs	KPLO 1								KPLO 2				KPLO 3	KPLO 4					KPLO 5
	1	2	3	4	5	6	7	8	1	2	3	4	1	1	2	3	4	5	1	2	3	4	5	6	7	8	9	10	11	12
CLO1
CLO2
CLO3
CLO4
CLO5
CLO6
CLO7

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)	Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts	5
	1.1 Learn and apply the principles of food science and nutrition	5
	1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice	2
	1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject	4
	1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas
	1.5 Learns food-human and food-society relations, understands the effect of food on social order	5
	1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field
	1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field
	1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field
2)	Knows the theory and practices of food and beverage business, gains entrepreneurial skills	3
	2.1 Can take responsibility in profession and apply ethical values	3
	2.2 Learns to work with the group, improves their oral and written interaction and presentation skills
	2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs	2
	2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field
3)	Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts
	3.1 Learns to work with the group, improves their oral and written interaction and presentation skills
4)	Applies the theoretical knowledge in business life during a semester.	3
	4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility.
	4.2 Informs the related persons and institutions in professional matters orally and in writing.
	4.3 To be able to manage activities for the development of employees working under their responsibility.
	4.4 Explain problems using professional data.	3
	4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications.
5)	S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field.	2
	5.1 Acquires the analyzing solving the problems and managing the conflicts.	2
	5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary.	2
	5.3 Has awareness for ethical and social responsivity.	3
	5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way.	1
	5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view.	3
	5.6 Develops strategical, innovative and entrepreneurial ideas.	2
	5.7 Acquires competence of managing the change.	3
	5.8 Shows development personally and socially with and awareness for lifelong learning.
	5.9 Follows advanced technologies and developments about digital transformation.
	5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field.
	5.11 Has awareness about citizenship competency.
	5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+).

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
Case Study
Problem Solving
Demonstration
Views
Laboratory
Reading
Homework
Project Preparation
Thesis Preparation
Peer Education
Seminar
Technical Visit
Course Conference
Brain Storming
Questions Answers
Individual and Group Work
Role Playing-Animation-Improvisation
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
Quiz
Report Evaluation
Homework Evaluation
Oral Exam
Thesis Defense
Jury Evaluation
Practice Exam
Evaluation of Implementation Training in the Workplace
Active Participation in Class
Participation in Discussions

Relationship Between CLOs & Teaching-Learning, Assesment-Evaluation Methods of the Course

(The matrix below shows the teaching-learning and assessment-evaluation methods designated for the course unit in relation to the course learning outcomes.)

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

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	1	% 10.00
Homework Assignments	1	% 15.00
Midterms	1	% 25.00
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	28	392
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	1	2	2
Project	0	0	0
Homework Assignments	1	2	2
Total Workload of Teaching & Learning Activities	-	-	396
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	2	2
Semester Final Exam	1	2	2
Total Workload of Assesment & Evaluation Activities	-	-	4
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			400
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			4