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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. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Aesthetics and Philosophy
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
EST201 - Aesthetics and Philosophy IV. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s)
Mode of Delivery The mode of delivery of this course is face-to-face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended Creativity
Recommended Resources
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Design Elements and Implementation in the Kitchen
Week - 2 Design Principles and Implementation in the Kitchen
Week - 3 Definition and Classification of Art
Week - 4 Aesthetic
Week - 5 Paleolithic, Mesolithic, Neolithic, Chalcolithic Art Understanding
Week - 6 The Concept of Art in The Primitive Period
Week - 7 All Art Movements From First Age to Present
Week - 8 All Art Movements From The First Age to the Present
Week - 9 All Art Movements From The First Age to the Present
Week - 10 All Art Movements From The First Age to the Present
Week - 11 All Art Movements From The First Age to the Present
Week - 12 The Place of Gastronomy in Art
Week - 13 The Relationship Between Gastronomy and Art
Week - 14 The Relationship Between Gastronomy and Art

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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