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WORLD CUISINE AND DESTINATIONS PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
SKE240 WORLD CUISINE AND DESTINATIONS 3 2 2 4

GENERAL INFORMATION

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

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)

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

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

Tourism and Hospitality Studies, Destination Geography, June 2013
Tourism Destination Management Achieving Sustainable and Competitive Results

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Ability to teamwork
5
2
Identify vocational problems and resolve them effectively
3
3
Comprehend, appreciate and comply with cultural and social responsibilities
3
4
Develop an awareness for life long learning
4

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Comply with occupational ethics and sense of responsibility
3
2
Utilize the theoretical information they have acquired in applications and practices
3

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Ability to have knowledge about sectoral issues.
3
2
Manage a process effectively to meet the demands.
3
3
Within the framework of regulations and procedures for implementation and to find solutions for problems.
3

SKILLS

Practical

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.
3
2
Encountered in practice or as a team member to take responsibility for unforeseen problems
3

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Change and innovation are welcome.
4

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Critically evaluates the acquired knowledge and skills.
3

OCCUPATIONAL

Communication & Social

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.
4
2
Developments, will be able to follow trends and forecasts. Follow the latest developments related to the field and profession.
3

OCCUPATIONAL

Occupational and/or Vocational

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.
3
2
To analyze information about the area and has the skills to interpret and evaluate.
4

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 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