GASTROTOURISM PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY420	GASTROTOURISM	5	3	3	5

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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. SEZER CİHAN KESKEN
Instructor(s) of the Course Unit
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:	The course covers 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 examples 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	Concepts of Culture and Gastronomy Tourism	Lectures, slide presentation
2	Related Sections of Resources	Gastronomy as a feature of attraction, attraction and attraction	Lectures, slide presentation
3	Related Sections of Resources	Importance and Importance of Gastronomy Tourism	Lectures, slide presentation
4	Related Sections of Resources	Gastronomy Food, Culture and Tourism Relation Importance of Turism, Characteristics, Types	Lectures, slide presentation
5	Related Sections of Resources	Gastronomy Through 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 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 enterprises	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

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	Explain the historical development process of Aviation Management.		1
2	Use computer programs related to Aviation Transportation.		1
3	Define basic concepts related with aviation management.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.		1
2	Classify the relationship between the basic functions of the business and the interactions between these functions.	0
3	Apply knowledge and skills related to his / her field by considering the legal aspect of occupational health and safety.		1
4	Explain the concepts of entrepreneurship and innovation with the field.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage operational activities related to the airline.			2
2	Gain lifelong learning skills and use knowledge of the field in the business life with the awareness of social responsibility.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Prepare written agreements with relevant institutions in accordance with the legislation.		1
2	Perform the theoretical and practical knowledge related to the field with appropriate analytical methods and modeling techniques in business life.			2
3	Manage all phases from planning to implementation of aviation operations as a member of a team.		1
4	Cooperate with stakeholders related to air transport.			2
5	Develop the modern techniques and tools necessary for applications related to the field.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Execute a study in his/her field independently.			2
2	Decide as an individual or a team member to solve the problems encountered in applications related to the field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate advanced knowledge and skills in his/her field with a critical approach.		1
2	Apply activities to improve his/her performance and his / her responsibility in line with the learning objectives by determining the learning needs.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Communicate with people and institutions related to the field in writing and verbally.			2
2	Explain his/her thoughts on the issues related to the field and suggestions for solutions to the problems by the related departments by using supporting quantitative and qualitative data.		1
3	Organize projects and activities for the social environment with social responsibility consciousness and to be able to apply those.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage airports and terminal operations efficiently using aviation and business information.		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	15	15
Preparation for the Final Exam	1	15	15
Mid-Term Exam	1	15	15
Preparation for the Mid-Term Exam	1	15	15
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	31	0	128