|
Language of Instruction
|
Turkish
|
|
Level of Course Unit
|
Bachelor's Degree
|
|
Department / Program
|
Gastronomy and Culinary Arts
|
|
Mode of Delivery
|
Face to Face
|
|
Type of Course Unit
|
Elective
|
|
Objectives of the Course
|
It is aimed to discuss the relationship between gastronomy and tourism in detail from a broad perspective.
|
|
Course Content
|
Gastronomic tourism within the scope of cultural tourism, Food and Tourism Relationship, Eating Out Concept, Gastronomy Concept, Historical Development of Gastronomy, Other Related Concepts, Purpose, Function and Importance of Gastronomy Tourism, Types of Gastronomy Tourism, Supply and Demand in Gastronomy Tourism, National and International Gastronomy Tourism Information will be given about its Place and Importance in the Dimension, Turkish Cuisine and Its Historical Development, and World Gastronomy.
|
|
Course Methods and Techniques
|
Tartışma, Anlatım, Soru-Cevap, Bireysel Çalışma ve Grup Çalışması
|
|
Prerequisites and co-requisities
|
None
|
|
Course Coordinator
|
None
|
|
Name of Lecturers
|
Associate Prof.Dr. Nihan YARMACI
|
|
Assistants
|
None
|
|
Work Placement(s)
|
No
|
Recommended or Required Reading
Course Category
|
Social Sciences
|
%40
|
|
|
Field
|
%60
|
|
|