| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ209B | Gastronomy Tourism | Compulsory | 2 | 3 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| It is aimed to give information about the basic concepts of gastronomy tourism, the development of gastronomy tourism in the world and the contribution of gastronomy tourism to regional development. |
| Name of Lecturer(s) |
| Öğr. Gör. Dr. Ömer Ceyhun APAK |
| Learning Outcomes |
| 1 | Knows and applies the concepts and theories in Gastronomy and Culinary Arts. | | 2 | Define, interpret and evaluate the informations in the field of tourism and gastronomy. | | 3 | Learn the effect of gastronomy tourism on regional development. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
|
| Course Contents |
| Gastronomy and related concepts, Scientific and artistic dimensions of gastronomy, Gastronomy as an element of touristic product, charm and hospitality, Gastronomy tourism and sustainable tourism development, Development of eating and drinking habits and traditions. |
| Weekly Detailed Course Contents |
|
| 1 | Tourism and Sustainable Tourism | | | | 2 | Tourism as a Regional Development Tool | | | | 3 | Transition from Mass Tourism to Alternative Tourism and Special Interest Tourism | | | | 4 | Tourism types and their effects on development | | | | 5 | The Role of Culture in Tourism Oriented Development | | | | 6 | Culture and local culture in tourism-oriented development | | | | 7 | Cultural assets used in tourism-oriented development | | | | 8 | MIDTERM | | | | 9 | Historical development of gastronomy as a local cultural asset and its use as a cultural asset for tourism purposes | | | | 10 | Definition and scope of gastronomy tourism | | | | 11 | Indicators of gastronomy tourism development | | | | 12 | Geographical signs | | | | 13 | The contribution of gastronomy tourism to regional development | | | | 14 | World examples of regional development policies focused on gastronomic tourism | | | | 15 | World examples of regional development policies focused on gastronomic tourism | | |
|
| Recommended or Required Reading |
| SARIIŞIK, Mehmet, (2019), Tüm Yönleriyle Gastronomi Bilimi. Ankara: Detay Yayıncılık.
KURGUN, Hülya ve ÖZŞEKER, Demet Bağıran, (2016), Gastronomi ve Turizm. Ankara: Detay Yayıncılık. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Report Preparation | 1 | 10 | 10 |
| Individual Study for Mid term Examination | 10 | 1 | 10 |
| Individual Study for Final Examination | 10 | 2 | 20 |
| Homework | 14 | 3 | 42 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 2 | 3 | 4 | | LO2 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 2 | 3 | 4 | | LO3 | 3 | 5 | 5 | 5 | 5 | 4 | 5 | 2 | 3 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |