Sustainable Gastronomy Tourism
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Sustainable Gastronomy Tourism | GDR108 | Elective | Doctorate degree | 1 | Spring | 7 |
Name of Lecturer(s)
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) Understands the importance of sustainability on gastronomic tourism.
2) Gains knowledge about the relationship between gastronomic tourism and sustainability.
3) It examines gastronomic tourism and sustainability from environmental, social and cultural perspectives.
4) Understands the effects of trends, media, marketing and management in the relationship between gastronomic tourism and sustainability.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The content of the course is to examine the history of the concept of sustainability, its importance and the relationship of sustainability indicators with gastronomic tourism, its environmental, social and cultural examination, the effects of trends, media, marketing and management on sustainable gastronomy tourism.
Weekly Schedule
1) Sustainability2) The importance of sustainable tourism
3) Sustainable tourism indicators
4) Gastronomy tourism
5) Gastronomic elements, sustainability and destination relationship
6) The relationship between gastronomic tourism and sustainability
7) The relationship between gastronomic tourism and sustainability
8) Midterm Exam
9) Examples of sustainable gastronomic tourism practices
10) Examples of sustainable gastronomic tourism practices
11) Examples of sustainable gastronomic tourism practices
12) Examples of sustainable gastronomic tourism practices
13) Examples of sustainable gastronomic tourism practices
14) Examples of sustainable gastronomic tourism practices
15) Examples of sustainable gastronomic tourism practices
16) Final Exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Brain Storming
5) Case Study
6) Self Study
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required