Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
GMS522 - Culinary Sociology	II. SEMESTER	3 +0	6.0

Language of Instruction	Türkçe
Course Type	Elective Courses
Course Instructor(s)	ÖĞR. GÖR. DR. GÖKHAN ŞALLI
Mode of Delivery	Face to face and on-line
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite and co-requisite for the course.
Courses Recomended	Culinary and Sociology
Recommended Resources	Food SociologySociological Perspective on Food and Cuisine-Hayati Beşirli, Tourism Sociology-Muammer Tuna
Work Placement	not necessary
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Social Change and Sociology
Week - 2		Culture and Places
Week - 3		Culinary Culture and Geography
Week - 4		Traditional and Modern Kitchen
Week - 5		Kitchen Flows (Slow Food / Fast Food)
Week - 6		Case Study
Week - 7		Food Culture in Sociological Theories
Week - 8		Symbolic Analysis of Recipes
Week - 9		Social Factors that Build Cuisine (Religion, Ceremonies and Entertainment, Nutrition Habits, Education, Habits, Income Status, Cooks, Technology)
Week - 10		Social Factors that Build Cuisine (Religion, Ceremonies and Entertainment, Nutrition Habits, Education, Habits, Income Status, Cooks, Technology)
Week - 11		Traditional Cooking Methods
Week - 12		Modern Cooking Methods
Week - 13		Social Structure and Menu
Week - 14		Storage Methods

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