TÜRKÇE
ENGLISH
Information
| Code | TUR235 |
| Name | Gastronomy Tourism |
| Term | 2024-2025 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Zeynep ALBAYRAK |
| Course Instructor |
Zeynep ALBAYRAK
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Concept of Gastronomy Tourism Gastronomy Tourism in the World and in Turkey Gastronomy Tourism Routes Marketing in Gastronomy Tourism New Trends in Gastronomy
Course Content
Describing the concept of gastronomy tourism and defining gastronomy tourism destinations
Course Precondition
None
Resources
Gastronomi Turizmi: Kavramlar, İlkeler ve Uygulamalar Doç. Dr. Serkan Şengül, Doç. Dr. Alper Kurnaz; Ankara: Detay Yayıncılık
Notes
Gastronomi Bilimi Prof. Dr. Mehmet SARIIŞIK Ankara: Detay Yayıncılık
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the concept of gastronomy. |
| LO02 | Define gastronomy tourism and related concepts. |
| LO03 | Knows the role of gastronomy tourism in regional development. |
| LO04 | Dominates the gastronomy routes. |
| LO05 | Become knowledgeable about the attractions of gastronomy tourism. |
| LO06 | Explains the marketing activities that can be applied in gastronomy tourism. |
| LO07 | Knows the relationship between gastronomy tourism and sustainability. |
| LO08 | Knowledge about current trends in the field of gastronomy. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Transfers basic information about theories, facts, concepts and principles related to tourism and hotel management. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains information about legal regulations, professional standards and practices in the field of tourism and hotel management. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Transfer information about the internal and external environmental factors of organizations in the field of tourism and hotel management. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Transfers information about service processes and operations in the field of tourism and hotel management. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the planning, organization, execution, coordination and control functions of tourism and hotel management management. | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Uses the knowledge acquired in the field of tourism and hotel management in the business environment and profession. | 5 |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Uses the physical environment, tools and technologies related to the field of tourism and hotel management. | 4 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Have basic computer usage knowledge and knowledge about information systems used in hotel businesses and the ability to use these software. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility as a team member. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Establishes effective interpersonal and intercultural communication. | 4 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Regularly conducts health, safety and risk assessments in the field of tourism and hotel management. | 3 |
| PLO13 | Bilgi - Kuramsal, Olgusal | Protects the natural environment by adhering to ethical values. | 4 |
| PLO14 | Bilgi - Kuramsal, Olgusal | Pays attention to personal care, hygiene, clothing and appearance. | 5 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. | 4 |
| PLO16 | Bilgi - Kuramsal, Olgusal | Have the ability to think critically, produce alternative solutions and analyze information by obtaining information from different sources. | 4 |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates effectively with guests and collaborators through written and verbal expression. | |
| PLO18 | Beceriler - Bilişsel, Uygulamalı | Acts in accordance with social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Gastronomy Tourism and Related Concepts | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Grup Çalışması, Beyin Fırtınası |
| 2 | History of Gastronomy Tourism | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Gastronomy Tourists | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Grup Çalışması |
| 4 | Gastronomy Tourism in the World | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 5 | Gastronomy Tourism in Turkey | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | The Role of Gastronomy Tourism in Regional Development | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Local Foods | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Grup Çalışması |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Gastronomy Tourism Routes and Tours | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Gastronomy Tourism Attraction Elements | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Gastronomy Festivals | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Marketing in Gastronomy Tourism | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 13 | Gastronomy Tourism Policies and Strategies | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Gastronomy Tourism and Sustainability | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | New Trends in Gastronomy Tourism | Gastronomy Tourism: Concepts, principles and practices | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Beyin Fırtınası, Bireysel Çalışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | 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 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||