The aim of this course is to explain the basics of tourism and to explain what are the tourism activities in gastronomy, how they should be organized and marketed and their contributions by establishing a connection with gastronomy.
Course Content
This course contains; Course Objectives and General Introduction to Tourism
What is tourism? Tourism industry concepts and properties.,Concepts of gastronomy tourism,Tourism and Gastronomy,The concept of geographical marking and its utility in the development of tourism,Gastronomy trends in the world,The effects of culinary museums in gastronomy tourism,The importance of localization in the globalizing world and its effect on gastronomy tourism,Midterm Exam,Trends in Gastronomy-Gastronomic festivals,Trends in Gastronomy-Local cuisines,Gastronomy Tourism in Turkey-Gastronomy Festivals,Gastronomy tourism in Turkey - Gastronomy tourism in Istanbul
potential,Gastronomy tourism in Turkey - in terms of tourist guides
addressing gastronomic tourism,Preparing travel programs of gastronomy tourism and
marketing,Sustainable gastronomy tourism,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understands the basics of tourism and its connection with gastronomy.
1, 10, 16, 9
Can identify gastronomy tourism activities and events.
1, 16, 9
A, C
Relate gastronomy tourism with different fields.
1
A, C
Can evaluate the tourism performance of a region through gastronomy.
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
X
7
8
Considers cooking as a chemical reaction.
9
10
X
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
5
10
Term Project
2
5
10
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
1
8
8
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
77
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
GASTRONOMY in TOURISM
-
Spring Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Banu ÖZDEN, Assist.Prof. Emine OLUM
Assistant(s)
Aim
The aim of this course is to explain the basics of tourism and to explain what are the tourism activities in gastronomy, how they should be organized and marketed and their contributions by establishing a connection with gastronomy.
Course Content
This course contains; Course Objectives and General Introduction to Tourism
What is tourism? Tourism industry concepts and properties.,Concepts of gastronomy tourism,Tourism and Gastronomy,The concept of geographical marking and its utility in the development of tourism,Gastronomy trends in the world,The effects of culinary museums in gastronomy tourism,The importance of localization in the globalizing world and its effect on gastronomy tourism,Midterm Exam,Trends in Gastronomy-Gastronomic festivals,Trends in Gastronomy-Local cuisines,Gastronomy Tourism in Turkey-Gastronomy Festivals,Gastronomy tourism in Turkey - Gastronomy tourism in Istanbul
potential,Gastronomy tourism in Turkey - in terms of tourist guides
addressing gastronomic tourism,Preparing travel programs of gastronomy tourism and
marketing,Sustainable gastronomy tourism,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understands the basics of tourism and its connection with gastronomy.
1, 10, 16, 9
Can identify gastronomy tourism activities and events.
1, 16, 9
A, C
Relate gastronomy tourism with different fields.
1
A, C
Can evaluate the tourism performance of a region through gastronomy.
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
