Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
GASTRONOMY in TOURISM	GMS2216577	Spring Semester	3+0	3	5

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. Ozan Ekin SÖZAL
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.

Course Learning Outcomes	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.	10, 16, 19, 9
Can define Türkiye as a gastronomic destination.	1, 16	A, C

Teaching Methods:	1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam, C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	Course Objectives and General Introduction to Tourism What is tourism? Tourism industry concepts and properties.
2	Concepts of gastronomy tourism
3	Tourism and Gastronomy
4	The concept of geographical marking and its utility in the development of tourism
5	Gastronomy trends in the world
6	The effects of culinary museums in gastronomy tourism
7	The importance of localization in the globalizing world and its effect on gastronomy tourism
8	Midterm Exam
9	Trends in Gastronomy-Gastronomic festivals
10	Trends in Gastronomy-Local cuisines
11	Gastronomy Tourism in Turkey-Gastronomy Festivals
12	Gastronomy tourism in Turkey - Gastronomy tourism in Istanbul potential
13	Gastronomy tourism in Turkey - in terms of tourist guides addressing gastronomic tourism
14	Preparing travel programs of gastronomy tourism and marketing
15	Sustainable gastronomy tourism
16	Final Exam

Resources

To be distributed by the lecturer

Anne-Mette Hjalager, Greg Richards, Tourism and Gastronomy, Routledge Books, London, 2002 (https://www.researchgate.net/publication/322925141_Tourism_and_Gastronomy)

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	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	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.				X
7	Designs menus within the framework of professional ethics and health principles.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.				X
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.			X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.				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