Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GST336Gastronomy And Tourism3+0+03531.10.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
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 Discussion, Lecture, Question and Answer, Individual Study and Group Study
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Nihan YARMACI GÜVENÇ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Doç. Dr. Serkan Şengül, Doç. Dr. Alper Kurnaz GASTRONOMİ TURİZMİ Kavramlar, İlkeler ve Uygulamalar Detay Yayıncılık
JOTAGS, Süreli Yayın (Dergi).
Course Notes
Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar,
Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
Documents https://www.detayyayin.com.tr/urun/gastronomi-turizmi-kavramlar-ilkeler-ve-uygulamalar#

Course Category
Social Sciences %40
Field %60

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 2 28
Assignments 1 20 20
Presentation 1 20 20
Mid-terms 1 1 1
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 131

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can discuss the importance of Gastronomy Tourism, gastronomy routes, general characteristics of gastronomic identity.
2 Can professionally define, analyze, synthesize, interpret and evaluate information and data in the field of tourism and gastronomy.
3 Can give examples about tourism, tourist product, tourist attraction.
4 Can define concepts related to gastronomy and gastronomy tourism.
5 Can discuss gastronomy tourism by associating it with related fields.
6 Can evaluate the role of gastronomy tourism in regional development.
7 Can analyze gastronomy tourism in terms of management, marketing and best practices.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 RELATIONSHIPS BETWEEN FOOD, CULTURE AND TOURISM Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
2 GASTRONOMY TOURISM AND RELATED CONCEPTS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
3 HISTORICAL DEVELOPMENT OF GASTRONOMY TOURISM Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
4 GASTRONOMY TOURISM ATTRACTION ELEMENTS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
5 GASTRONOMY TOURISM ROUTES AND TOURS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
6 GASTRONOMY APPLICATIONS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
7 GASTRONOMY TOURISM TRAVEL MOTIVATIONS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
8 MIDTERM Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
9 DEVELOPMENT INDICATORS IN GASTRONOMY TOURISM Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
10 EFFECTS OF GASTRONOMY TOURISM ON REGIONAL DEVELOPMENT Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
11 GASTRONOMY TOURISM AND SUSTAINABILITY Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
12 GASTRONOMY TOURISM POLICIES AND STRATEGIES Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
13 THE FUTURE OF GASTRONOMY TOURISM AND NEW TRENDS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
14 THE FUTURE OF GASTRONOMY TOURISM AND NEW TRENDS Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık
15 GENERAL OVERVIEW Gastronomi Turizmi: Kavramlar, Ilkeler ve Uygulamalar, Alper Kurnaz ve Serkan Sengül, Detay Yayıncılık

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 1 2
C2 5 5 2 2 4 3 2
C3 5 4
C4 5
C5 5 3 3 2 2 2
C6 5 3 3 2 2 3 2
C7 5 3 3 2 4 4 3 2

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