Information Package
baskent.edu.tr

Program of Tourism and Hotel Management

TOİ152

GASTRONOMIC TOURISM

Course Code
TOİ152
Semester
-
Theory+Practice
3 + 0
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Explains the concept of gastronomy tourism, its historical development, and its sociological and economic place within regional/national/global tourism movements.
  2. Analyzes tourists' food and beverage consumption motivations, gastronomic travel behaviors, and their interest in the culinary heritage of different cultures.
  3. Evaluates the role of gastronomy tourism routes, geographically indicated products, and local food festivals in destination marketing and creating competitive advantage.
  4. Applies sustainability practices, local producer support strategies, and food ethics (Slow Food, zero waste, farm-to-table) in gastronomy tourism in line with the United Nations Sustainable Development Goals.
  5. Designs innovative and multicultural gastronomic experience packages tailored to tourist expectations by tracking current trends in gastronomy tourism; utilizes professional English literature in this process.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course analyzes the strategic role of food and beverage culture in destination marketing, culinary heritage, and the contribution of geographically indicated products to the tourism economy using scientific data. Gastronomic trends and the impact of globalization on local cuisines are examined. Aligned with the course learning outcomes, students gain the ability to explain the gastronomy phenomenon by correlating it with sociology and economics and to implement sustainable tourism practices that support local development.
Course Contents
WEEK TOPICS
1st Week Introduction to Gastronomy Tourism: Basic Concepts and Scope
2nd Week Culinary Culture, Identity, and Gastronomy in Historical Context
3rd Week Motivations and Consumer Behavior of the Gastronomy Tourist
4th Week Culinary Heritage, Authenticity, and Regional Products
5th Week Geographical Indications and Integration of Local Food Systems into Tourism
6th Week The Role of Gastronomy in Destination Marketing and Branding
7th Week Gastronomy Routes, Tasting Tours, and Creative Tourism
8th Week Midterm Exam
9th Week Gastronomy Festivals, Food Events, and Event Management
10th Week Beverage Tourism: Wine, Beer, Tea-Coffee Culture, and Tasting Experiences
11th Week Sustainability in Gastronomy Tourism and the "Farm to Table" Approach
12th Week The Slow Food Movement, Food Ethics, and Zero Waste
13th Week Gastronomy Media: Digital Platforms, Social Media, and Gourmet Culture
14th Week Future Trends and Innovative Approaches in Gastronomy Tourism
Recommended or Required Reading1. Şengül, S., Kurnaz, A. 2021. Gastronomi Turizmi Kavramlar, İlkeler ve Uygulamalar. Detay Yayıncılık
2. Sarıışık M. 2023. Gastronomi Tarihi. Detay Yayıncılık
3. Hjalager, A. M., Richards, G. Eds..2003. Tourism and gastronomy. Routledge.
4. Morrison, A. M. 2013. Marketing and managing tourism destinations. Routledge.
5. Kozak, N., Kozak, M. Eds. 2019. Tourist destination management, Instruments, products, and case studies. Springer.
6. Özdemir, G. 2008. Destinasyon pazarlaması. Detay Yayıncılık
7. Giritlioğlu, İ., & Şahin, S. (2022). Gastronomi turizmi: Kavramlar, uygulamalar ve trendler. Detay Yayıncılık.
8. Kozak, N., & Çelik, S. (Ed.). (2021). Türkiye'nin gastronomi turizmi potansiyeli ve rotaları. Nobel Akademik Yayıncılık.
9. Öztürk, Y., & Kılınç, İ. (2023). Sürdürülebilir gastronomi turizminde coğrafi işaretli ürünlerin yeri ve destinasyon imajına etkisi. Turizm Akademik Dergisi, 10(2), 55-72.
10. Dixit, S. K. (Ed.). (2019). Routledge handbook of gastronomic tourism. Routledge.
11. Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
12. World Food Travel Association (WFTA). (2024). State of the food and beverage tourism industry report. https://worldfoodtravel.org/
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
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 14 3 42
Preparation for Final exam 1 17 17
Course hours 14 3 42
Preparation for Midterm exam 1 17 17
Laboratory (including preparation)
Final exam 1 1 1
Homework
Total Work Load120
Total Work Load / 30 (h)4
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X
K2 X
K3
K4
K5 X
K6
K7 X X
K8
K9 X X
K10 X
K11 X X
K12 X X X