| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 5 |
| NAME OF LECTURER(S) | Instructor Sabahat Deniz
|
| 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 | | | | | Preparation for Quiz | | | | | Individual or group work | | | | | Preparation for Final exam | | | | | Course hours | | | | | Preparation for Midterm exam | | | | | Laboratory (including preparation) | | | | | Final exam | | | | | Homework | | | | | Total Workload | | | |
|---|
| Total Workload / 30 | | | |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
