| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns the definitions of food science and the science of taste.
- Explains the concepts of gourmet and gourmetism.
- Explains the concepts of geographical indication and gastronomy tourism.
- Evaluates gastronomy tourism in terms of sustainable tourism.
- Considers the national promotion and presentation of regional dishes and culinary culture in destination planning.
- Recognizes the gastronomy stops in Turkey.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | |
|---|
| Course Contents |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
2 |
2 |
4 |
| Individual or group work |
2 |
2 |
4 |
| Preparation for Final exam |
1 |
10 |
10 |
| Course hours |
14 |
2 |
28 |
| Preparation for Midterm exam |
1 |
7 |
7 |
| Laboratory (including preparation) |
14 |
2 |
28 |
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
1 |
1 |
| Total Work Load | 86 |
| Total Work Load / 30 (h) | 2.86 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
