KON388 Gastronomy Tourism

4 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON388
Name Gastronomy Tourism
Term 2017-2018 Academic Year
Semester 6. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Bahar) (A 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 GastronomyTourism, Types of Gastronomy Tourism, Supply and Demand in Gastronomy Tourism, The Place of Gastronomic Tourism in the National and International Dimension and Its mportance, and Turkish Cuisine and Historical Development, Information on World gastronomy will be given.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1. Define and explain concepts related to gastronomy.
LO02 2. Connection between gastronomy, tourism and hospitality industry.
LO03 3. Recognize the economic, social, cultural, environmental and religious significance of food.
LO04 4. Know the importance of gastronomic tourism in national and international areas.
LO05 5. Explains the contribution of Turkish cuisine to gastronomic tourism.
LO06 6.Knows the importance, aims and types of gastronomy tourism.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


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 questions
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 questions
3 Relationship between food and tourism, eating out concept Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Concept of Gastronomy, Historical Development of Gastronomy, Other Related Concepts Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Gastronomic Tourism, The Goals and Functions of Gastronomic Tourism, The Importance of Gastronomic Tourism Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 Types of Gastronomy Tourism Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Supply in Gastronomy Tourism Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Mid-Term Exam Prepare for Exam
9 Demand for Gastronomy Tourism Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Place and importance of gastronomic tourism in international dimension Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 The Place and Its Importance of Gastronomic Tourism in the National and Regional Dimension Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Gastronomic Tourism Potential of Turkey Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Turkish Cuisine and Historical Development I Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 Turkish Cuisine and Historical Development II Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 World Gastronomy Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Term Exams
17 Term Exams


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 11.01.2018 09:54