COURSE UNIT TITLE

: GASTRONOMY TOURISM

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 2073 GASTRONOMY TOURISM ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

Learning general information about gastronomy, local food, eating and drinking culture, tourist product, destination planning.

Learning Outcomes of the Course Unit

1   1. To be able to define the concepts, principles and theories in the field of Gastronomy and Culinary Arts
2   2. To know the relationship between food, culture and tourism
3   3. To be able to define and evaluate the relationship between tourism and gastronomy
4   4. To know the importance and development of gastronomy tourism
5   5. To be able to define and evaluate the relationship between sustainability and gastronomy

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The Concept of Gastronomy: Definition and Development
2 Gastronomy and Related Concepts
3 Artistic and Scientific Dimensions of Gastronomy
4 Food, Culture and Tourism Relationship
5 Relationship between Tourism and Gastronomy
6 Gastronomy as a touristic product: Touristic Product Definition and Features
7 Midterm exam
8 Midterm exam
9 Gastronomy Tourism and Development
10 Gastronomy tourist typologies
11 Gastro-Geography
12 Sustainability and Gastronomy
13 The Effect of Gastronomy and Tourism on the Axis of Globalization and Localization
14 Trends in gastronomy tourism
15 Final exam
16 Final exam

Recomended or Required Reading

GÜRSOY, Deniz, Gastronomi Turizmi, Oğlak Yayıncılık, 2016
GÖKDENIZ,Ayhan vd. Gastronomi Turizmi, Detay Yayıncılık, 2015
KURGUN,Hülya, BAĞIRAN ÖZŞEKER, Demet, Gastronomi Ve Turizm, Detay Yayıncılık, 2015
Yemek ve Kültür Dergisi,Çiya Yayınları

Planned Learning Activities and Teaching Methods

Lecture and sample analysis

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1.Midterm Exam: Mid-term exam covers the topics examined in the course and weekly assignments (40%).
2.Final Exam: Final exam covers all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

demet.bagiran@deu.edu.tr

Office Hours

Wednesday12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 4 48
Preparation for midterm exam 1 20 20
Preparation for final exam 1 20 20
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 126

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255555
LO.35555
LO.45
LO.5555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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