GASTROTOURISM PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS420	GASTROTOURISM	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First 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	Assist.Prof. REHAB AHMED MOHAMED ELGAMIL
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to give information about gastronomic structure and tourism weave in different cultures.
Contents of the Course Unit:	This course contents are the concepts of social gastronomy and tourism.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain gastronomy culture.
Give an example tourism, tourist product, tourist attraction.
Explain 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	Related Sections of Resources	Course plan, course responsibilities are transferred. Concepts of Culture and Gastronomy Tourism	Lectures, slide presentation
2	Related Sections of Resources	Gastronomy as an touristic product, attractiveness and host component	Lectures, slide presentation
3	Related Sections of Resources	Importance of gastronomy tourism, properties and types	Lectures, slide presentation
4	Related Sections of Resources	Food, Culture and Tourism Relationship	Lectures, slide presentation
5	Related Sections of Resources	Gastronomy under Cultural Heritage	Lectures, slide presentation
6	Related Sections of Resources	Gastronomy Routes and Tours in the World	Lectures, slide presentation
7	Related Sections of Resources	Gastronomy Festivals, Gastronomy Museums	Lectures, slide presentation
8	-	MID-TERM EXAM	-
9	Related Sections of Resources	International Gastronomy Cultures and Tourism	Lectures, slide presentation
10	Related Sections of Resources	The Effect of Gastronomy and Tourism in the Axis of Globalization and Localization	Mutual Interaction and Discussion
11	Related Sections of Resources	Trends in Gastronomy	Lectures, slide presentation
12	Related Sections of Resources	Gastronomic Identity and Gastronomic Tourism Products	Lectures, slide presentation
13	Related Sections of Resources	Sociological Effects of Regional Gastronomy Culture and Tourist Interaction	Lectures, slide presentation
14	Related Sections of Resources	The impact of cultural formation and regional tourism in thematic food business	Lectures, slide presentation
15	Related Sections of Resources	Original Food Culture in Sustainable Tourism Efforts	Lectures, slide presentation
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).

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40
Homework Assessment	1	10
Final Exam	1	50
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	Define basic concepts about gastronomy.					4
2	Interpret the basic concepts, areas and approaches related to the field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.				3
2	Compare national and international cuisines in terms of similarities and differences.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.			2
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.						5
2	Collaborate with shareholders in the field to bring new ideas, products to the market.				3
3	Integrate basic kitchen techniques and product preparation principles into today's technology.			2
4	Plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.			2
2	They organize activities related to the field.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.		1
2	Design social and social projects in his / her field using historical, cultural and geographical riches.						5
3	Perform scientific researches using knowledge and skills related to his field.		1

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	2	26
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	4	28
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	126