• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SEC 2043 GASTRONOMY TOURISM ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Gastronomy and Culinary Arts

Course Objective

Learning general information about gastronomy, local food, eating and drinking culture, tourist product, destination planning.

Learning Outcomes of the Course Unit

1   He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. 2   He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Gastronomy and Related Concepts 2 Gastronomy and Related Concepts 3 Artistic and Scientific Dimensions of Gastronomy 4 Gastronomy as a Tourist Product 5 Gastronomy as a Dimension of Hospitality Industry 6 Gastronomy as a Dimension of Hospitality Industry 7 Midterm exam 8 Midterm exam 9 Gastronomic Tourism and Gastronomic Tourism Development 10 Gastronomic Tourism and Gastronomic Tourism Development 11 Development of Eating Habits and Customs 12 Development of Eating Habits and Customs 13 Gastro-Geography 14 Gastro-Geography 15 Final exam 16 Final exam

Recomended or Required Reading

GÜRSOY, Deniz, Gastronomi Turizmi, Oğlak Yayıncılık, 2016 GÖKDENIZ,Ayhan vd. Gastronomi Turizmi, Detay Yayıncılık, 2015 KURGUN,Hülya, BAĞIRAN ÖZŞEKER, Demet, Gastronomi Ve Turizm, Detay Yayıncılık, 2015 Yemek ve Kültür Dergisi,Çiya Yayınları

Planned Learning Activities and Teaching Methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60 4 RST RESIT 5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 4 48 Preparation for midterm exam 1 10 10 Preparation for final exam 1 20 20 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 116

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 5 LO.2 5 5 5