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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS MSH 0140 GASTRONOMY TOURISM ELECTIVE 3 0 0 5

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR GAMZE ÖZOĞUL

Offered to

Tourism and Hotel Management Cultural Heritage and Tourism Civil Aviation and Cabin Services Civil Aviation Transportation Management Food Technology

Course Objective

The aim of this course is to examine the relationship between gastronomy and tourism.

Learning Outcomes of the Course Unit

1   Define and explain the concepts related to gastronomy. 2   Obtain the connection between gastronomy, tourism and hospitality industry. 3   Understand the importance of gastronomy tourism both national and international level. 4   Knows the importance, goals and types of gastronomy tourism.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Concept of Gastronomy, Historical Development of Gastronomy, Other Related Concepts 2 Gastronomy as an element of touristic products, attraction and hospitality. 3 Gastronomy tourism, the goals and functions of gastronomy tourism, the importance of gastronomy tourism 4 The place and importance of gastronomy tourism in international dimension 5 Geography and Food Culture 6 Geographical indications 7 Mid-term exam 8 Gastronomic routes 9 Gastronomic routes 10 Molecular Gastronomy 11 Neurogastronomy 12 Fast food 13 Fusion cuisine 14 Thematic Restaurants 15 Final exam

Recomended or Required Reading

Kurgun, H. Özşeker, D. (2016). Gastronomi ve Turizm. Detay Yayıncılık. Sarıışık, M. (2017). Tüm Yönleri Ile Gastronomi Bilimi, Ankara: Detay Yayıncılık Gökdeniz, A. Erdem, B., Dinç, Y. ve Çelik Uğuz, S. (2017). Gastronomi Turizmi. Detay Yayıncılık, Ankara.

Planned Learning Activities and Teaching Methods

Lecturing, preparation about subject, in-class practices.

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

Exam

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

gamze.ozogul@deu.edu.tr

Office Hours

will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Preparation about subject 14 1 14 Preparations before/after weekly lectures 14 4 56 Preparation for midterm exam 1 7 7 Preparation for final exam 1 7 7 In-class practices 1 2 2 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 116

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 LO.2 1 LO.3 1 LO.4 1