FACULTY OF ENGINEERING

Department of Food Engineering

GEHU 206 | Course Introduction and Application Information

Course Name
Italian Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 206
Fall/Spring
3
0
3
4

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to introduce the main aspects of the elements which constitute Italian culture.
Learning Outcomes The students who succeeded in this course;
  • describe concepts about Italian culture
  • develop an awareness about Italian culture through texts
  • write their opinion clearly and effectively
  • form a point of view about their own and target culture
  • comment the concepts about Italian culture from his/her point of view
Course Description This course is designed to give general information on literature, art, architecture, design, music, fashion and culinary arts,; starting from the historical and social foundations of Italian culture in terms of geography, history, language and belonging.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 General introduction of the course Culture and civilization, the elements of culture, intercultural communication
2 The foundations of Italian Culture: geography, history, language and belonging Whittaker A., Speak the Culture, Italy, Bölüm 1, (Thorogood, 2010), 5-48
3 The foundations of Italian Culture: geography, history, language and belonging Whittaker A., Speak the Culture, Italy, Bölüm 1, (Thorogood, 2010), 5-48
4 The foundations of Italian Culture: geography, history, language and belonging Whittaker A., Speak the Culture, Italy, Chapter 1, (Thorogood, 2010), 5-48
5 Literature Whittaker A., Speak the Culture, Italy, Chapter 2, (Thorogood, 2010), 55-80
6 Philosophy Whittaker A., Speak the Culture, Italy, Chapter 2, (Thorogood, 2010), 55-80
7 Art and Music Whittaker A., Speak the Culture, Italy, Chapter 3, (Thorogood, 2010), 89-154
8 Midterm
9 Italian Architecture and Design Whittaker A., Speak the Culture, Italy, Chapter 3, (Thorogood, 2010), 89-154
10 Cinema Whittaker A., Speak the Culture, Italy, Bölüm 5, (Thorogood, 2010), 177-202
11 Fashion Whittaker A., Speak the Culture, Italy, Bölüm 5, (Thorogood, 2010), 177-202
12 Italian Cousine Whittaker A., Speak the Culture, Italy, Chapter 7, (Thorogood, 2010), 235-268
13 Student Presentations
14 Student Presentations
15 Review of the Semester
16 Final Exam

 

Course Notes/Textbooks
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
30
Project
Seminar / Workshop
Oral Exams
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
3
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
14
2
28
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
14
14
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
14
14
Final Exam
1
18
18
    Total
122

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Being able to transfer knowledge and skills acquired in mathematics and science into engineering,
2 Being able to identify and solve problem areas related to Food Engineering,
3 Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice,
4

Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering,

5

Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,

6

Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,

7

Having professional and ethical awareness,

8 Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering,
9

Being able to apply entrepreneurship, innovativeness and sustainability in the profession,

10

Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level),

11

Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)

12

Being able to speak a second foreign language at intermediate level.

13

Being able to relate the knowledge accumulated during the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


NEWS |ALL NEWS

Izmir University of Economics
is an establishment of
izto logo
Izmir Chamber of Commerce Health and Education Foundation.
ieu logo

Sakarya Street No:156
35330 Balçova - İzmir / Turkey

kampus izmir

Follow Us

İEU © All rights reserved.