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SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramCLM 217 | Course Introduction and Application Information
| 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 | - | |||||
| National Occupation Classification | - | |||||
| 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 Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction - What is Food Ethics? – An Overview of Food Ethics in the Culinary World | Syllabus |
| 2 | Basic Ethical Theories: Utilitarianism, Deontology, and Virtue Ethics – Applications of 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 Safety, Justice and Equality – 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 | Animal Ethics | 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 | Cultural Perspectives on Food Ethics and Globalization – Cultural Appropriation in the Culinary World | |
| 9 | Midterm Exam | |
| 10 | 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 | Food Marketing and Consumption Ethics – 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 – The Future of Ethical Gastronomy | Costa R., Pittia P. (2018) Food Ethics Education |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
30
|
| Seminar / Workshop | ||
| Oral Exams | ||
| 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 |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
0
|
||
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
25
|
25
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
18
|
18
|
| Total |
90
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
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
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