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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 Face to face
Coordinator of the Course Unit Prof.Dr. İSMET GALİP YOLCUOĞLU
Instructor(s) of the Course Unit

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

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
Explain the basic concepts of Social Service, working fields and application frameworks.
0
2
Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.
0

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Establish the link between the application frameworks of Social Service.
0
2
Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.
0
2
Examine the spatial legislation of Social Service and develop new strategies for implementation.
0

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Solve the problems specific to the field of Social Service according to scientific data.
0
2
Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.
0

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.
0

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Describes a life worthy of dignity of the person who is the subject of social service science.
0

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Configures the communication between institutions in order to solve the problems.
0
2
Uses the educational role in the social service area.
0
3
Produces projects that will increase the consciousness level of the society.
1

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention
0
2
Acts as a social worker in accordance with the laws, regulations and professional ethics rules.
0
3
Organize their work in accordance with their rights and responsibilities as an individual.
0

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
Total Workload of the Course Unit 128
Workload (h) / 25.5 5
ECTS Credits allocated for the Course Unit 5,0