Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS266

GASTRONOMIC ROUTES AND CULINARY GUIDING

Course Code
GMS266
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. It explains the historical development and basic concepts of culinary tourism.
  2. It helps readers understand Türkiye's gastronomic landscape.
  3. Gain knowledge about Turkish culinary culture.
  4. Gains knowledge about gastronomic products in Türkiye.
  5. Learn about culinary tours in Türkiye.
  6. Understands the concept of gastroenterology and its professional requirements.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone.
Course DescriptionThis course aims to introduce the basic concepts of culinary tourism, the culinary geography of Türkiye, Turkish culinary culture, an overview of culinary products in Türkiye, an overview of culinary routes in Türkiye, and the concept of culinary guiding.
Course Contents
WEEK TOPICS
1st Week Course Overview and Introduction
2nd Week Basic Concepts in Gastronomy
3rd Week General Information on Turkish Culinary Culture
4th Week The Geography of Gastronomy in Türkiye
5th Week Culinary Culture and Gastronomy Routes of the Mediterranean Region
6th Week Culinary Culture and Gastronomy Routes of the Eastern Anatolia Region
7th Week Culinary Culture and Gastronomy Routes of the Aegean Region
8th Week Midterm Exam
9th Week Culinary culture and gastronomy routes of the Southeastern Anatolia region
10th Week Culinary culture and gastronomy routes of the Central Anatolia region
11th Week Culinary culture and gastronomy routes of the Black Sea region
12th Week Culinary culture and gastronomy routes of the Marmara region
13th Week The Concept of Gastronomic Guiding -1
14th Week The Concept of Gastronomic Guiding -2
15th Week Final Exams
Recommended or Required ReadingNone.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 20
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 1 1
Preparation for Quiz
Individual or group work 1 20 20
Preparation for Final exam 1 20 20
Course hours 14 3 42
Preparation for Midterm exam 1 15 15
Laboratory (including preparation)
Final exam 1 1 1
Homework 1 5 5
Total Work Load104
Total Work Load / 30 (h)3.46
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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