• 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 GMS 4066 GASTRONOMY ROUTES ELECTIVE 2 0 0 2

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

The aim of this course is to give information about the gastronomic structure and tourism network in intersocietal different cultures.

Learning Outcomes of the Course Unit

1   It will explain the gastronomy culture. 2   It can give examples about tourism, touristic products, touristic attractiveness. 3   It will be able to demonstrate the effects of tourism on gastronomy culture. 4   Gastronomy tourism importance, gastronomy routes, general characteristics of gastronomic identity will be discussed. 5   It will be able to explain the relationship between Food, Culture and Tourism.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Concepts of Culture and Gastronomy Tourism 2 Touristic Product, Attraction, Gastronomy as the factor of entertainment 3 The importance of gastronomy tourism, features, types 4 Relationship between Food, Culture and Tourism 5 Gastronomy as Cultural Heritage 6 Gastronomy Routes and Tours in the World 7 Midterm / Gastronomy Routes and Tours in the World 8 Gastronomy Festivals, Gastronomy Museums 9 Trends in Gastronomy 10 Gastronomic Identity and Gastronomic Tourism Products 11 Presentation of Research Assignments 12 Presentation of Research Assignments 13 Presentation of Research Assignments 14 Presentation of Research Assignments 15 Final Exam 16 Final Exam

Recomended or Required Reading

To be announced.

Planned Learning Activities and Teaching Methods

Discussion, Presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCG FINAL COURSE GRADE MTE * 0.20 + ASG * 0.20 + FIN * 0.60 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.20 + ASG * 0.20 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Preparations before/after weekly lectures 14 1 14 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 46

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 4 3 1 1 1 LO.2 4 4 3 1 1 1 LO.3 4 4 3 1 1 1 LO.4 4 4 3 1 1 1 LO.5 4 4 3 1 1 1