SUSTAINABLE GASTRONOMY TOURISM PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GST608	SUSTAINABLE GASTRONOMY TOURISM	1	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	DOCTOR OF PHILOSOPHY, TYY: + 7.Level, EQF-LLL: 7.Level, QF-EHEA: Third Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assoc.Prof. SERDAR EGELİ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to teach students that sustainability creates a synergetic effect with multidisciplinary structures, and that the effects of using the concepts of sustainability, gastronomy and tourism together with activities are stronger.
Contents of the Course Unit:	The content of the course includes the history and importance of sustainability, the relationship between sustainability indicators and gastronomy tourism, environmental, social and economic analysis, the effects of trends, media and communication and marketing on sustainable gastronomy tourism.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	literature review	Gastronomy Tourism and Related Concepts	Lectures, question-answer discussion
2	literature review	Sustainability Philosophy	Lectures, question-answer discussion
3	literature review	Gastronomy Tourism and Sustainability	Presentation, question-answer discussion
4	literature review	Smart Agriculture and Sustainability	Presentation, question-answer discussion
5	literature review	Sustainable Food Production	Presentation, question-answer discussion
6	literature review	Local Food Rituals and Its Impact on Sustainable Gastronomy	Presentation, question-answer discussion
7	literature review	Non-Governmental Organizations in Sustainable Gastronomy	Presentation, question-answer discussion
8	literature review	Sustainable Supply Chain Management	Presentation, question-answer discussion
9	literature review	Sustainable Restaurant Operations	Presentation, question-answer discussion
10	-	MID-TERM EXAM	-
11	literature review	Destination Management	Presentation, question-answer discussion
12	literature review	Sustainable Gastronomy Tourism Activities	Presentation, question-answer discussion
13	literature review	Sustainable Food Movements	Presentation, question-answer discussion
14	literature review	Sustainable Gastronomy and Consumer Behavior	Presentation, question-answer discussion
15	literature review	Sustainable Gastronomy and Consumer Behavior	Presentation, question-answer discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
ÖZKAYA, F.D., ÖZKÖK, F., SÜNNETÇİOĞLU, A., ve SÜNNETÇİOĞLU,S.(2021). Sürdürülebilir Gastronomi, Detay Yayıncılık.
ŞENGÜL,S., ve KURNAZ, A. (2021). Gastronomi Turizmi Kavramlar, İlkeler ve Uygulamalar, Detay Yayıncılık

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Classical Exam
Homework Assessment	1	10
Final Exam	1	50		Classical Exam
TOTAL	3	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Have the cognitive and practical competence at the doctoral level related to the field.						5
2	It interprets different disciplines that are of interest and relevance within the framework of its field and integrates it into its own field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discusses the methods and methods used in the field and reveals the pros and cons of these methods.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Researches, discovers, perceives and transfers new and unknown information about her field.						5
2	Understands the value of scientific knowledge in field, defends her ideas, puts forward innovative thoughts.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Put the principles of food preparation and presentation into practice in different ways.						5
2	Gains the ability to act in accordance with the requirements of the applied principles in the field.						5
3	Conducts scientific studies and thus contributes to its field.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Makes breakthroughs in its field and sector, presents designs and puts them into practice.						5
2	Participates in scientific study or practical applications, works in harmony with her teammates.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Collects globally-wide information on the issues that concern its field, and evaluates the collected information according to scientific thought.						5
2	Acts in accordance with the scientific method and adapts to changing or updated applications.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Have the literature knowledge of the field.						5
2	Acts jointly with its stakeholders in the field, develops and discusses projects.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Predicts, identifies and offers solutions to problems and troubles experienced or may be experienced in the field.						5
2	Understands and interprets scientific publications published in field.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	0	0	0
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0