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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS113 |
| Name | Professional Ethics |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Sema Nur TECİMEN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
This course aims to equip students with the skills to make ethical decisions and manage moral dilemmas at every stage of the food and beverage industry, from the supply chain to professional kitchen management, and from sustainability to the preservation of local culinary heritage.
Course Content
This course covers topics including professionalism and employee rights in the kitchen, menu transparency, food safety, fair supply chain management, sustainable gastronomy approaches, the preservation of cultural culinary heritage within an ethical context, gastronomy media, the corporate social responsibilities of businesses, and current moral dilemmas in the global food industry.
Course Precondition
There are no prerequisites for this course.
Resources
3)Petrini, C. (2015). İyi, Temiz, Adil: Slow Food İlkeleri (Çev. Defne Koryürek). Yeni İnsan Yayınevi
Notes
Stuart, T. (2009). Waste: Uncovering the Global Food Scandal. W. W. Norton & Company.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the fundamental ethical concepts and moral responsibilities in the food and beverage industry. |
| LO02 | Interprets the hierarchy, working conditions, and employee rights in professional kitchens within an ethical context. |
| LO03 | Discusses the importance of sustainable gastronomy, fair trade, food safety, and supply chain transparency. |
| LO04 | Analyzes the authentic preservation of cultural culinary heritage and the ethical boundaries in the commercialization of regional recipes. |
| LO05 | Evaluates the current moral dilemmas encountered in the global food industry and restaurant management. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 5 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 5 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | 5 |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 5 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the concepts of ethics and morals, the definition and scope of professional ethics in gastronomy, and its importance in the current industry | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Professionalism and working environment in the kitchen, kitchen hierarchy, fair working conditions, mobbing, and equal opportunity in kitchen culture | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Menu transparency and consumer rights | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Food safety and production ethics | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Sustainable gastronomy frameworks | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Preservation of cultural heritage and ethical responsibilities | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Cultural appropriation | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Ethical boundaries in the commercialization of traditional recipes | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Media, criticism, and gastronomy ethics | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Corporate social responsibility in restaurant management. | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Food waste, waste management, zero-waste kitchen practices, and the solidarity role of businesses in social crises. | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Current ethical dilemmas in global gastronomy. | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Crisis management and decision making in the kitchen. | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | End-of-term evaluation and presentation of students' final projects on a gastronomy ethics topic. | Review of lecture notes and relevant articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 2 | 2 |
| Final Exam | 1 | 2 | 2 |
| Total Workload (Hour) | 70 | ||
| Total Workload / 25 (h) | 2,80 | ||
| ECTS | 3 ECTS | ||