TÜRKÇE
ENGLISH
Information
| Code | SD0407 |
| Name | Gastronomy Tourism |
| Term | 2022-2023 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
Prof. Dr. OYA BERKAY KARACA
(A Group)
(Ins. in Charge)
Prof. Dr. OYA BERKAY KARACA (A Group) (Ins. in Charge) Prof. Dr. OYA BERKAY KARACA (B Group) (Ins. in Charge) Prof. Dr. OYA BERKAY KARACA (B Group) (Ins. in Charge) |
Course Goal / Objective
Gastronomy and tourism relations are aimed to be discussed in detail from a broad perspective.
Course Content
Overview of gastronomy tourism within the context of cultural tourism, food and tourism relations, eating outside concept, concept of gastronomy, historical development of gastronomy, other related concepts, purpose, function and importance of gastronomy tourism, types of gastronomy tourism, supply and demand in gastronomy tourism, the place of gastronomic tourism in the national and international dimension and its importance, gastronomy, gastronomy trends and gastronomy citiesand rotas in Turkey and world will be given.
Course Precondition
Yok
Resources
Priscilla Marry Işın 2019 Yemeğin Kültürel Tarihi Y K Y İstanbul
Notes
Hülya Kurgun, Demet Bagıran Ozseker Gastronomi ve Turizm Detay Yayıncılık Ankara
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Define and explain concepts related to gastronomy. |
| LO02 | Connection between gastronomy, tourism and hospitality industry. |
| LO03 | Recognize the economic, social, cultural, environmental and religious significance of food. |
| LO04 | Express the importance of gastronomic tourism in national and international areas. |
| LO05 | Explains gastronomic trends. |
| LO06 | Express the importance, aims and types of gastronomy tourism. |
| LO07 | Explain gastronomy cities and routes in Turkey and world. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Overview of gastronomy tourism within the context of cultural tourism | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 2 | Tourist product, gastronomy as an element of charm and hospitality | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 3 | Concept of gastronomy, Historical development of gastronomy, Relationship between food and tourism, Eating out concept, Other related concepts | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 4 | Basic sociological theories and their effects on gastronomy discipline | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 5 | Gastronomy tourism, The goals and functions of gastronomic tourism, The importance and types of gastronomic tourism | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 6 | Gastronomy tourist typology, Motivation factors of gastronomy tourists, Supply and demand in gastronomy tourism | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 7 | Slow food and Fast food streams, Molecular gastronomy, Fusion cuisine | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The relationship between geographic marked products and gastronomy tourism, Sustainability and gastronomy, Gastronomy tourism in the axis of globalization and localization | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Gastronomy Trends I: Green restaurants, Thematic restaurants, Fast-Casual restaurants, The world's best restaurants and success stories, Franchising and success stories in food and beverage businesses | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Gastronomy Trends II: City Agriculture-Vertical Agriculture, Organic Agriculture, Cellular Agriculture, Clean Supreme, Hyper-local Sourcing, Silicon Valley and Food, Fast Casual 2.0, Using of Ecological Food in Beverage Companies, Edible Flowers and Insects | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 12 | Gastronomy Trends III: Movies about gastronomy, Food stylism and photography, Travel blogs and their role in destination choices, Social media in the food and beverage industry, Culinary museums, Network science, Taste components network, Digital gastronomy | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 13 | Gastronomy tourism cities and routes in Turkey | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 14 | World Gastronomy cities and routes I | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 15 | World Gastronomy cities and routes II | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||