• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

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

DOCTOR ÇAĞDAŞ SUNNA

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 Geographical indications 8 Mid-term exam 9 Gastronomic routes 10 Gastronomic routes 11 Molecular Gastronomy 12 Neurogastronomy 13 Fast food 14 Fusion cuisine 15 Thematic Restaurants 16 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

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 LO.1 5 5 LO.2 5 LO.3 5 LO.4 5