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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS MSH 0164 GASTRONOMY TOURISM ELECTIVE 2 0 0 4

Offered By

Cultural Heritage and Tourism

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

IRFAN YILDIZ

Offered to

Efes Vocational School Cultural Heritage and Tourism Tourism and Hotel Management Civil Aviation Transportation Management Food Technology

Course Objective

The aim of this course is to give information about gastronomy tourism.

Learning Outcomes of the Course Unit

1   Has knowledge in the field of Tourism Management, management and organization. 2   Has knowledge in the field of Tourism Management, production management and marketing. 3   Has knowledge in the field of Tourism Management, accounting and finance. 4   Evaluate the concepts, ideas, data and information in the sectoral and academic fields and bring solutions to problems. 5   By evaluating the sectoral conjuncture and making predictions about the future, it can set strategic goals and targets, and plan them into practice.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 1.Tourism and Sustainable Tourism understanding 2 2. Tourism as a Regional Development Tool 3 3. Transition from Mass Tourism to Alternative Tourism and Special Interest Tourism 4 4.Tourism types and their effects on development 5 5. The Role of Culture in Tourism Oriented Development 6 6. Culture and local culture in tourism-oriented development 7 7. Cultural assets used in tourism-oriented development 8 8.Midterm exam 9 9. Historical development of gastronomy as a local cultural asset and its use for tourism as a cultural asset 10 10. Definition and scope of Gastronomy Tourism 11 11.Geographical signs 12 12. Contribution of gastronomic tourism to regional development 13 13. Global examples of regional development policies focused on gastronomy tourism 14 14.Examples which may be evaluated in the context of gastronomy tourism in 14.Türkiye

Recomended or Required Reading

Course Note Kurgun H, Özşeker DB (2016). Gastronomy and Tourism. Ankara: Detay Publishing. Other Resources Lecture notes prepared by the instructor.

Planned Learning Activities and Teaching Methods

Lecture, question-answer, presentation, explanation.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + FIN * 0.50 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + RST * 0.50 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm and final exam

Language of Instruction

Turkish

Course Policies and Rules

70% attendance is compulsory. Any kind of copying action will result in disciplinary action.

Contact Details for the Lecturer(s)

Email Addresses: irfan.yildiz@deu.edu.tr switchboard: 02328928776 Internal: 14403

Office Hours

Tuesday: 14: 30-16: 30 Thursday: 14: 30-16: 30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 7 7 Preparation for final exam 1 14 14 Preparing presentations 1 5 5 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 112

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 PO.17 PO.18 PO.19 PO.20 LO.1 1 1 LO.2 1 1 1 LO.3 LO.4 1 1 LO.5 1