GASTRONOMY CULTURE AND TOURISM PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Assist.Prof. FATMA ÖZÇELİK HEPER
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to give information about the gastronomic structure and tourism network in intersocietal different cultures.
Contents of the Course Unit:	The course includes societal gastronomy cultures and the consept of tourism.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the culture of gastronomy.
Give examples about tourism, touristic product, tourist attraction.
Demonstrate the effects of tourism on gastronomy culture.
Discuss the importance of gastronomy tourism, gastronomy routes, general characteristics of gastronomic identity.
Explain the relationship between Food, Culture and Tourism.

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	-	MID-TERM EXAM	-
9	Literature reading	Presentation of Research Assignments	Slide Presentation, Discussion
10	Literature reading	The Effect of Gastronomy and Tourism with Globalization and Localization	Slide Presentation, Discussion
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	-

SOURCE MATERIALS & RECOMMENDED READING
Akbaba, A. ve Çetinkaya, N. (2018). Gastronomi Ve Yiyecek Tarihi, Detay Yayıncılık.
Kurgun, H. Ve Özşeker, D. B. (2016). Gastronomi ve Turizm, Detay Yayıncılık.
JOTAGS, Süreli Yayın (Dergi).
Orhun, D ve Akıllı, K. (2019). Yedikleriniz Davranışlarınız Olur. Velespit Yayınları. ISBN No: 978-605-82592-8-7

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines		1
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.		1
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.			2

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	14	3	42
Preliminary & Further Study	13	4	52
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	1	1	1
Preparation for the Final Exam	7	5	35
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	159