| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Gastronomy Toursm | TIY131 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Prof. Dr. Bilsen BİLGİLİ
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Defines and explains concepts related to gastronomy.
2) The link between gastronomy, tourism and hospitality industry.
3) Evaluates gastronomy tourism in terms of sustainable tourism.
4) Consideration / presentation of local foods and eating and drinking cultures at national level in their destination planning.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| Learning Outcomes | |||||||
| 1 | No relation | No relation | High | No relation | No relation | No relation | |
| 2 | Middle | Middle | Middle | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Cuisine and culinary culture are the most appealing charms in the preference of tourists. The unique taste of a region in a country or even a part of it is important for tourism gastronomy. The work that needs to be done to improve gastronomic tourism will be handled locally by the tourism sector.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required