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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 5006 GASTRONOMY AND TOURISM ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

Students of the impact on tourism and gastronomy tourism in Türkiye and aimed to present the information in the world of gastronomy tourism.

Learning Outcomes of the Course Unit

1   Comprehension of Gastronomy and Tourism Relationship 2   Understanding the effect of gastronomic tourism on provincial tourism 3   Having information about Gastronomy Tourism in Türkiye 4   Having knowledge about gastronomic tourism in the world 5   Evaluation of local people's perception of gastronomic tourism

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Definition of Gastronomy Concept 2 Historical Development of Culinary Art 3 The Economics of Food Production and Consumption, Historical from Social, Political and Cultural Angles Evaluation in Development Process 4 Gastronomy And Tourism Relationship 5 Gastronomy Tourism and Gastronomy Tourist concepts 6 Gastronomy Tourism in Türkiye 7 Midterm 8 Midterm 9 With the example of the effect of gastronomic tourism on provincial tourism Lecturing 10 Developing standards in local restaurants 11 View of local people towards gastronomic tourism 12 Gastronomy Tourism and Türkiye Visitors Gastronomy Experiences of Foreign Tourists evaluation 13 Gastronomy Tourism in the World 14 Gastronomy Tourism in the World 15 Final exam 16 Final exam

Recomended or Required Reading

Mutfak Teknolojisi. Cemal Türkkan yayınları Türkan C. (2010) Aşçılık. Cemal Türkkan yayınları Ders notları Brown Amy (2000). Understanding food Belmont: Wadsworth Thomson Learning. Türkan C. (2010)

Planned Learning Activities and Teaching Methods

Expression, Practice

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FCG FINAL COURSE GRADE 3 FCGR FINAL COURSE GRADE MTE * 0.40 + FCG* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + 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) Tutorials 12 4 48 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 7 7 Preparation for final exam 1 8 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

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