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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

GASTRONOMY CULTURE AND TOURISM COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS217 GASTRONOMY CULTURE AND TOURISM 3 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature reading Course plan, course responsibilities are taught. Concepts of Culture and Gastronomy Tourism Slide Presentation, Discussion
2 Literature reading Touristic Product, Attraction, Gastronomy as the factor of entertainment Slide Presentation, Discussion
3 Literature reading The importance of gastronomy tourism, features, types Slide Presentation, Discussion
4 Literature reading Relationship between Food, Culture and Tourism Slide Presentation, Discussion
5 Literature reading Gastronomy as Cultural Heritage Slide Presentation, Discussion
6 Literature reading Gastronomy Routes and Tours in the World, International Gastronomy Cultures and Tourism Slide Presentation, Discussion
7 Literature reading Gastronomy Festivals, Gastronomy Museums Slide Presentation, Discussion
8 Literature reading Presentation of Research Assignments Slide Presentation, Discussion
9 Literature reading The Effect of Gastronomy and Tourism with Globalization and Localization Slide Presentation, Discussion
10 - MID-TERM EXAM -
11 Literature reading Trends in Gastronomy, Molecular Gastronomy Slide Presentation, Discussion
12 Literature reading Gastronomic Identity and Gastronomic Tourism Products Slide Presentation, Discussion
13 Literature reading Sociological Effects of Regional Gastronomy Culture and Tourist Interaction Slide Presentation, Discussion
14 Literature reading Original Food Culture in Sustainable Tourism Efforts Slide Presentation, Discussion
15 Literature reading Presentation of Research Assignments Slide Presentation, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -