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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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 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