TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns the definitions of food science and taste science. 2) Explains the concepts of gourmet and gourmet. 3) Geographical marking concept Explains the concepts of gastronomy tourism. 4) Evaluates gastronomy tourism in terms of sustainable tourism. 5) He / she considers the presentation and presentation of local dishes and food and drink culture at the national level in destination planning. 6) Recognize Eating stop in Turkey.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Gastronomy history and gastronomy concepts in terms of European and World history. Sustainable tourism and geographical indications, globalization, trends in gastronomy, taste stops in Turkey are taught in the course.
COURSE CONTENTS	WEEK TOPICS 1st Week Chronological history of Europe and the world in terms of gastronomy 2nd Week Gastronomy tourism concepts 3rd Week Geographical marking concept 4th Week Basic features of Turkish cuisine 5th Week Tourism and Gastronomy 6th Week Evaluation of gastronomy tourism in terms of sustainable tourism 7th Week Gastronomic history in terms of chronological European and World history 8th Week Midterm 9th Week Evaluation of gastronomy tourism in terms of sustainable tourism 10th Week The effect of gastronomy and tourism on the axis of globalization and localization 11th Week Trends in gastronomy 12th Week Gastronomy stops in Turkey 1 13th Week Gastronomy stops in Turkey 2 14th Week Gastronomy stops in Turkey 3 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Gürsoy, D. (2016). Gastronomi Turizmi. Oğlak Yayıncılık. 2. Gökdeniz, A. vd. (2015). Gastronomi Turizmi. Detay Yayıncılık, Ankara. 3. Papatheodorou, A. (2007). Managing Tourism Destinations. 4. Morgan, N., Pritchard, A. & Pride R. (2004). Destination Branding. Butterworth-Heinemann. 5. Özdemir, G. (2008). Destinasyon Pazarlaması. Detay Yayıncılık, Ankara. 6. Schaumann (2004). The Guide to Successful Destination Management. Wiley.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 2 2 4 Individual or group work 2 2 4 Preparation for Final exam 1 10 10 Course hours 14 2 28 Preparation for Midterm exam 1 7 7 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework 1 1 1 Total Workload 86 Total Workload / 30 2,86 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No