SD0407 Gastronomy Tourism

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Week Plan
Student Workload - ECTS

Information

Code SD0407
Name Gastronomy Tourism
Term 2024-2025 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
Label NFE Non-Field Elective Courses (University) UCC University Common Course
Mode of study Yüz Yüze 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 (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
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
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
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
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
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
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
8 Mid-Term Exam Prepare for Exam
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
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
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
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
13 Gastronomy tourism cities and routes in Turkey Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question
14 World Gastronomy cities and routes I Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question
15 World Gastronomy cities and routes II Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample question
16 Term Exams Prepare for Exam
17 Term Exams Prepare for Exam


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

Update Time: 27.08.2024 10:11