GASTRONOMIC TOURISM

PEP154

Course Code: PEP154
Semester: -
Theory+Practice: 3 + 0
ECTS: 4

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Learns the definitions of food science and taste science.
Explains the concepts of gourmet and gourmet.
Geographical marking concept Explains the concepts of gastronomy tourism.
Evaluates gastronomy tourism in terms of sustainable tourism.
He / she considers the presentation and presentation of local dishes and food and drink culture at the national level in destination planning.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

Gastronomy 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
1^st Week	Relationships between food, culture and tourism.
2^nd Week	Introduction to gastronomic tourism.
3^rd Week	Historical development of gastronomy tourism and history of Turkish gastronomy.
4^th Week	Gastronomic tourism attraction elements.
5^th Week	Gastronomy routes and tours.
6^th Week	Gastronomy applications.
7^th Week	Gastronomy tourism travel motivations.
8^th Week	Midterm Exam.
9^th Week	Marketing approaches in gastronomy tourism.
10^th Week	Sustainability and gastronomy.
11^th Week	Gastronomy tourism policies and strategies.
12^th Week	The future of gastronomy tourism and new trends.
13^th Week	End of term presentations.
14^th Week	End of term presentations.
15^th Week

Recommended or Required Reading

1. 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
Preparation for Quiz
Individual or group work
Preparation for Final exam
Course hours
Preparation for Midterm exam
Laboratory (including preparation)
Final exam
Homework
Total Work Load			0
Total Work Load / 30 (h)			0
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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