Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS157

GASTRONOMY TOURISM

Course Code
GMS157
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Learns the definitions of food science and taste science.
  2. Explains the concepts of gourmet and gourmet.
  3. Geographical marking concept Explains the concepts of gastronomy tourism.
  4. Evaluates gastronomy tourism in terms of sustainable tourism.
  5. He / she considers the presentation and presentation of local dishes and food and drink culture at the national level in destination planning.
  6. Recognize Eating stop in Turkey.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionGastronomy history and gastronomy concepts in terms of European and World history. Sustainable tourism and geographical indications, globalization, trends in gastronomy, taste stops in Turkey are taught in the course.
Course Contents
WEEK TOPICS
1st Week Chronological history of Europe and the world in terms of gastronomy
2nd Week Gastronomy tourism concepts
3rd Week Geographical marking concept
4th Week Basic features of Turkish cuisine
5th Week Tourism and Gastronomy
6th Week Evaluation of gastronomy tourism in terms of sustainable tourism
7th Week Gastronomic history in terms of chronological European and World history
8th Week Midterm
9th Week Evaluation of gastronomy tourism in terms of sustainable tourism
10th Week The effect of gastronomy and tourism on the axis of globalization and localization
11th Week Trends in gastronomy
12th Week Gastronomy stops in Turkey 1
13th Week Gastronomy stops in Turkey 2
14th Week Gastronomy stops in Turkey 3
15th Week Final Exam
Recommended or Required Reading1. Gürsoy, D. (2016). Gastronomi Turizmi. Oğlak Yayıncılık.
2. Gökdeniz, A. vd. (2015). Gastronomi Turizmi. Detay Yayıncılık, Ankara.
3. Papatheodorou, A. (2007). Managing Tourism Destinations.
4. Morgan, N., Pritchard, A. & Pride R. (2004). Destination Branding. Butterworth-Heinemann.
5. Özdemir, G. (2008). Destinasyon Pazarlaması. Detay Yayıncılık, Ankara.
6. Schaumann (2004). The Guide to Successful Destination Management. Wiley.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
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 Load86
Total Work Load / 30 (h)2.86
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6
K1 X
K2 X
K3
K4 X
K5
K6
K7 X
K8
K9 X
K10
K11
K12
K13
K14
K15
K16 X
K17
K18 X
K19
K20
K21
K22
K23