SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 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 | - | |||||
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. |
|
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 to the course | Syllabus |
2 | What is Ethics? Ethics Theories | 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 | Ethical Practices in the Workplace Virtue Ethics | 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 | Consequentialism and Deontology Case: Famine | 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 Principles and Ethical Matrix Case: Animal Agriculture | Clark J.P., Ritson C. (2013) Practical Ethics for Food Professionals Ethics in Research, Education and the Workplace Wiley- Blackwell Publication Chapter 11 Ethical practices in the workplace |
6 | Ethics Along the Food Supply Chain Case: Sustainability | Costa R., Pittia P. (2018) Food Ethics Education Chapter 3 Sustainability and Ethics Along the Food Supply Chain Springer publication |
7 | Midterm | |
8 | The Ethics of Consumption | 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 |
9 | Traceability in the Restaurants | Costa R., Pittia P. (2018) Food Ethics Education Chapter 4 The Ethics of Consumption Springer publication |
10 | Publication Ethics | Costa R., Pittia P. (2018) Food Ethics Education Chapter 10 Publication Ethics Springer publication |
11 | Veganism and Vegetarianism | Costa R., Pittia P. (2018) Food Ethics Education Chapter 7 Corporate Social Responsibility Springer publication |
12 | Bioengineering - GMOs | Costa R., Pittia P. (2018) Food Ethics Education Chapter 6 Codes of Ethics of Food Professionals: Principles and Examples Springer publication |
13 | Nutrition, Health and Food Choices | Costa R., Pittia P. (2018) Food Ethics Education Chapter 8 Food Safety and Fraud Springer publication |
14 | Project Presentations | |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Costa R., Pittia P. (2018) Food Ethics Education Springer publication ISBN 978-3-319-64736-4 Clark J.P., Ritson C. (2013) Practical Ethics for Food Professionals Ethics in Research, Education and the Workplace Wiley- Blackwell Publication ISBN-13 : 978-0470673430 |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury |
1
|
20
|
Project |
1
|
20
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
20
|
Final Exam |
1
|
30
|
Total |
Weighting of Semester Activities on the Final Grade |
4
|
70
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
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 |
1
|
10
|
10
|
Presentation / Jury |
1
|
10
|
10
|
Project |
1
|
15
|
15
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
10
|
10
|
Final Exam |
1
|
13
|
13
|
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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