Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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SKE240 | WORLD CUISINE AND DESTINATIONS | 3 | 2 | 2 | 4 |
GENERAL INFORMATION |
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Language of Instruction : | English |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Lecturer TAHİR GÜRDİL |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | This course aims to introduce students to important tourism destinations, learn different culinary cultures, some sample dishes, their contents and cooking techniques. |
Contents of the Course Unit: | Introduction to World Geography, Hemispheres, Continents and Oceans –Week Destination: MEXICO CITY, Climate Zones and Seasonality of Destinations--- Week Destination: ARGENTINA, Definition of GMT, UTC, International Day Line, Time Zones, Latitude and Longitude - Week Destination: BRAZIL, Tourist attractions. What is Attraction? Role and Attributes of Attractions - Week Destination: COLUMBIA, Typology of Attractions - Week Destination: CUBA, Typology of Attractions - Week Destination: VENEZUELA, Ensuring a Sustainable Form of Development - Week Destination: INDIA, Tourism Inventory, Vision, and Goal Setting - Week Destination: THAILAND, Auditing the Visitor and Resident Experience - Week Destination: JAPAN, Utilize Clusters to Gain a Competitive Edge - Week Destination: LEBANON, Establishing Destination Management Organizational Partnerships - Week Destination: MOROCCO, Developing Destination Marketing & Positioning Strategies - Week Destination: ITALY, Building the Destination’s Online Presence, Visitor Information Program - Week Destination: FRANCE, Semester Overview - Week Destination: BOSNIA AND HERZEGOVINA – ISTANBUL |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Learns climate zones and seasonality of tourism destinations |
Explains what are tourist attractions |
Identifies major tourism regions and their popular foods |
Learns what is food tourism and identifies similarities and differences between the cuisines of various countries |
Learns ingredients and cooking techniques of ethnic cuisines |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Chapter Reading | Introduction to World Geography, Hemispheres, Continents and Oceans –Week Destination: MEXICO CITY | Presentation, explanation, Q&A |
2 | Chapter Reading | Climate Zones and Seasonality of Destinations--- Week Destination: ARGENTINA | Presentation, explanation, Q&A |
3 | Chapter Reading | Definition of GMT, UTC, International Day Line, Time Zones, Latitude and Longitude - Week Destination: BRAZIL | Presentation, explanation, Q&A |
4 | Chapter Reading | Tourist attractions. What is Attraction? Role and Attributes of Attractions - Week Destination: COLUMBIA | Presentation, explanation, Q&A |
5 | Chapter Reading | Typology of Attractions - Week Destination: CUBA | Presentation, explanation, Q&A |
6 | Chapter Reading | Typology of Attractions - Week Destination: VENEZUELA | Presentation, explanation, Q&A |
7 | Chapter Reading | Ensuring a Sustainable Form of Development - Week Destination: INDIA | Presentation, explanation, Q&A |
8 | - | MID-TERM EXAM | - |
9 | Chapter Reading | Tourism Inventory, Vision, and Goal Setting - Week Destination: THAILAND | Presentation, explanation, Q&A |
10 | Chapter Reading | Auditing the Visitor and Resident Experience - Week Destination: JAPAN | Presentation, explanation, Q&A |
11 | Chapter Reading | Utilize Clusters to Gain a Competitive Edge - Week Destination: LEBANON | Presentation, explanation, Q&A |
12 | Chapter Reading | Establishing Destination Management Organizational Partnerships - Week Destination: MOROCCO | Presentation, explanation, Q&A |
13 | Chapter Reading | Developing Destination Marketing & Positioning Strategies - Week Destination: ITALY | Presentation, explanation, Q&A |
14 | Chapter Reading | Building the Destination’s Online Presence, Visitor Information Program - Week Destination: FRANCE | Presentation, explanation, Q&A |
15 | Chapter Reading | Semester Overview - Week Destination: BOSNIA AND HERZEGOVINA – ISTANBUL | Presentation, explanation, Q&A |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Tourism and Hospitality Studies, Destination Geography, June 2013 |
Tourism Destination Management Achieving Sustainable and Competitive Results |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Ability to teamwork
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5 | |||||
2 |
Identify vocational problems and resolve them effectively
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3 | |||||
3 |
Comprehend, appreciate and comply with cultural and social responsibilities
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3 | |||||
4 |
Develop an awareness for life long learning
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4 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Comply with occupational ethics and sense of responsibility
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3 | |||||
2 |
Utilize the theoretical information they have acquired in applications and practices
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Ability to have knowledge about sectoral issues.
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3 | |||||
2 |
Manage a process effectively to meet the demands.
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3 | |||||
3 |
Within the framework of regulations and procedures for implementation and to find solutions for problems.
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3 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Civil aviation field statistical research skills and the ability to think about, has the ability to foresee the consequences of strategic decisions and develop skills.
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3 | |||||
2 |
Encountered in practice or as a team member to take responsibility for unforeseen problems
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3 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Change and innovation are welcome.
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4 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Critically evaluates the acquired knowledge and skills.
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3 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Basic and is dominated by professional English, has the necessary qualifications to use the operating system in an active way for the profession.
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4 | |||||
2 |
Developments, will be able to follow trends and forecasts. Follow the latest developments related to the field and profession.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It has the ability to reflect on the ethical and professional responsibilities.
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3 | |||||
2 |
To analyze information about the area and has the skills to interpret and evaluate.
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4 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 14 | 2 | 28 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 14 | 3 | 42 |
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 | 0 | 0 | 0 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 44 | 0 | 100 |
Total Workload of the Course Unit | 100 | ||
Workload (h) / 25.5 | 3,9 | ||
ECTS Credits allocated for the Course Unit | 4,0 |