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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Open Education Faculty
  2. Culinary Arts
  3. Course Structure Diagram with Credits
  4. Sociology of Food
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 22/10/2025

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
AŞÇ108U - Sociology of Food II. SEMESTER 0 +0 5.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) Lecturer Gökhan ŞALLI
Mode of Delivery Distance Education
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources
Work Placement Not internship or practice.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Sociology of Food and Social Theory
Week - 2 Food, Agriculture and Countryside Argument
Week - 3 Geographical Indications and Alternative Food Networks
Week - 4 Social Inequalities, Classes and Food
Week - 5 Food, Cuisine and Culture
Week - 6 Food, Cuisine and Culture
Week - 7 Midterm Exams
Week - 8 Food and Politics
Week - 9 Gender, Cooking, Home and Professional Kitchens
Week - 10 Gender, Cooking, Home and Professional Kitchens
Week - 11 Food, Globalization, Localization and Identity
Week - 12 Food, Globalization, Localization and Identity
Week - 13 Crisis and Gastro-Anxiety in Food Regimes
Week - 14 Final Exams

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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