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Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| TOURISM AND HOTEL OPERATING PR. | |
| 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 |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Zeynep ALBAYRAK |
| Course Instructor |
Öğr. Gör. Zeynep ALBAYRAK
(Güz)
(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
There are no prerequisites for the course.
Resources
Gastronomy Tourism: Concepts, Principles and Applications Assoc. Prof. Dr. Serkan Şengül, Assoc. Prof. Dr. Alper Kurnaz; Ankara: Detay Publishing
Notes
Gastronomy Science Prof. Dr. Mehmet SARIIŞIK Ankara: Detay Publishing
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the concept of gastronomy. |
| LO02 | State gastronomy tourism and related concepts. |
| LO03 | Outlines the role of gastronomy tourism in regional development. |
| LO04 | Dominates the gastronomy routes. |
| LO05 | Understands the attractions of gastronomy tourism. |
| LO06 | Explains the marketing activities that can be applied in gastronomy tourism. |
| LO07 | States the relationship between gastronomy tourism and sustainability. |
| LO08 | Outlines 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. | |
| 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. | 3 |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Uses the physical environment, tools and technologies related to the field of tourism and hotel management. | 2 |
| 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. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Establishes effective interpersonal and intercultural communication. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Regularly conducts health, safety and risk assessments in the field of tourism and hotel management. | |
| PLO13 | Bilgi - Kuramsal, Olgusal | Protects the natural environment by adhering to ethical values. | |
| PLO14 | Bilgi - Kuramsal, Olgusal | Pays attention to personal care, hygiene, clothing and appearance. | |
| 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. | |
| 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 | Reading the topic from relevant sources | Öğretim Yöntemleri: Anlatım |
| 2 | History of Gastronomy Tourism | Reading the topic from relevant sources | Öğretim Yöntemleri: Soru-Cevap |
| 3 | Gastronomy Tourists | Reading the topic from relevant sources | Öğretim Yöntemleri: Grup Çalışması |
| 4 | Gastronomy Tourism in the World | Reading the topic from relevant sources | Öğretim Yöntemleri: Anlatım |
| 5 | Gastronomy Tourism in Turkey | Reading the topic from relevant sources | Öğretim Yöntemleri: Anlatım |
| 6 | The Role of Gastronomy Tourism in Regional Development | Reading the topic from relevant sources | Öğretim Yöntemleri: Grup Çalışması |
| 7 | Local Foods | Reading the topic from relevant sources | Öğretim Yöntemleri: Soru-Cevap |
| 8 | Mid-Term Exam | Study for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Gastronomy Tourism Routes and Tours | Reading the topic from relevant sources | Öğretim Yöntemleri: Grup Çalışması |
| 10 | Gastronomy Tourism Attraction Elements | Reading the topic from relevant sources | Öğretim Yöntemleri: Beyin Fırtınası |
| 11 | Gastronomy Festivals | Reading the topic from relevant sources | Öğretim Yöntemleri: Grup Çalışması |
| 12 | Marketing in Gastronomy Tourism | Reading the topic from relevant sources | Öğretim Yöntemleri: Anlatım |
| 13 | Gastronomy Tourism Policies and Strategies | Reading the topic from relevant sources | Öğretim Yöntemleri: Anlatım |
| 14 | Gastronomy Tourism and Sustainability | Reading the topic from relevant sources | Öğretim Yöntemleri: Soru-Cevap |
| 15 | New Trends in Gastronomy Tourism | Reading the topic from relevant sources | Öğretim Yöntemleri: Beyin Fırtınası |
| 16 | Term Exams | Study for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Study for the exam | Ölçme Yöntemleri: Yazılı Sınav |
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 |
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 | ||