Food in Media

Course Code:

CULA 456

Course Type:

Area Elective

P:

3

Lab:

0

Credits:

3

ECTS:

6

Course Language:

İngilizce

Course Objectives:

Learn the world of mass media, and understand the effects of mass media on eating and purchasing behavior of consumers.

Course Content:

Classification of mass media. Food as a communication tool in media.

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Analyze the different relationships between communication and food	12	1,2,3	A,B,C
Understand how mass media influence consumer behaviors and consumption	12	1,2,3,	A,B,C
Be familiar with terms and current trends in the fields of mass communication	12	1,2,3	A,B,C
Examine the origins of different media and how these origins influence us today	12	1,2,3	A,B,C
Learn about job opportunities within the different fields.	12	1,2,3	A,B,C
Understand what needs in terms of food programs and how one become a successful part of that world as a professional.	12	1,2,3	A,B,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Course overview	Instructor notes
2	Introduction to food in media	Instructor notes Dictionary of Media and Communications (Danesi, M.)
3	Introduction to human communication: - Definitions of communication and key terms	Instructor notes Understanding Human Communication (Adler, R.B.; Rodman, G.)
4	Understanding of human communication: - The process, concept and basic models of communication	Instructor notes Introduction to Mass Communication (Baran, S.J.)
5	Introduction to mass communication: - Definition, process and models of mass communication	Instructor notes Introduction to Mass Communication (Baran, S.J.)
6	Understanding of mass communication: - Features and functions of mass media - Effects of mass media on consumer behavior and consumption	Instructor notes Introduction to Mass Communication (Baran, S.J.)
7	Review of the course (Week 1- 6)	Instructor notes
8	Midterm Exam (confirmed date TBA)
9	Food in media content: - Food in editorial content - Food in commercial content	Instructor notes
10	Food in mass media: - Food in publishing - Food in broadcasting - Food in new media	Instructor notes
11	Discussion session	Research Article: Impact of communication on consumers’ food choices (Verbeke, W.)
12	Final project presentations	Student Presentations
13	Final project presentations	Student Presentations
14	Overall review and evaluation

Recommended Sources

RECOMMENDED SOURCES
Textbook
Additional Resources

Material Sharing

MATERIAL SHARING
Documents
Assignments	Students will be study in groups. Regarding the functions and effects of mass media each group must be decide a content or material which they will broadcast or digitally public. Groups are free to choose the content/material. It can be either in audiovisual or digital format. The media content/material should be created and analyzed according to the mass communication process. Before the production, each group provide a progress report and projects must be approved. After the approval of the project, each group must produce the media content/material which they will broadcast or digitally public. At the end of this course each group and each group member will be grading according to his/her contributions and performance.
Exams	Students are required to prepare for class by reading lecture notes, and the relevant book chapters. Students are expected come to class fully prepared to discuss in class questions. Active participation is mandatory. Not all material discussed or distributed in class will be available online. If a student misses class, it is his/her responsibility to get course material and come prepared to next class. Students leaving the exams at any point for any reason cannot return and resume answering questions. Last 2 students left during exams need to leave the exam together. Under no circumstances extra credit/points will be given to any student at the end of the course. Students not entering finals will automatically receive FF.

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Attendance	1	10
Class Participation	1	10
Midterm Exam	1	30
Total		50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		50
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.
2	Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
5	Students know and apply the international standards of food hygiene and safety.
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10	Students know the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.					X
13	Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Mid-terms	1	3	3
Assignments	14	3	42
Final examination	1	3	3
Total Work Load			132
Total Work Load / 30 (hours)			4,4
ECTS Credit of the Course			6

None

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