| Gastronomy and Culinary Arts (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | GMS5016 | ||||
| Course Name: | Alternative Tourism and Gastronomy | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. HÜSEYİN TANJU İPEK | ||||
| Course Lecturer(s): | Tanju İPEK | ||||
| Course Assistants: |
| Course Objectives: | To master the tourism industry, development of tourism, mass tourism, alternative tourism, gastronomy tourism and to follow current developments. |
| Course Content: | Tourism industry, tourism development, mass tourism, alternative tourism, gastronomy tourism |
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The students who have succeeded in this course;
1) To have knowledge about the concept of alternative tourism. 2) To have information about gastronomy tourism and to follow current information. |
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | Historical Development of Tourism | |
| 3) | Mass Tourism (Development of Tourism after the Second Half of the 20th Century) | |
| 4) | Alternative ways and solution suggestions for mass tourism | |
| 5) | The Emergence of Alternative Tourism and Developments | |
| 6) | A Strong Approach to Alternative Tourism Gastronomy Tourism | |
| 7) | Gastronomy Tourism | |
| 8) | Midterm | |
| 9) | Gastronomy touism | |
| 10) | Gastronomy Tourism Applications | |
| 11) | Applications for Regional and Local Production | |
| 12) | Applications for Kitchens and Production Forms and Techniques | |
| 13) | General Evaluation of Gastronomy Tourism and Suggestions for the Future | |
| 14) | Final |
| Course Notes / Textbooks: | Çeşitli kaynaklardan derlenmiş ders notları |
| References: | Çeşitli kaynaklardan derlenmiş ders notları |
| Course Learning Outcomes | 1 |
2 |
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|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||
| 1) Follows current developments in the field of gastronomy. | ||||||||
| 2) Gains and applies an innovative perspective in the field of gastronomy. | ||||||||
| 3) Knows the reactions that occur during the cooking process. | ||||||||
| 4) Researches Anatolian cuisine and ethnic cuisines with scientific methods. | ||||||||
| 5) Analyse data with basic statistical applications. | ||||||||
| 6) Search academic knowledge in literature, knows the scientific research process and ethical violations | ||||||||
| 7) Have competence and sufficient equipment in the field of gastronomy. | ||||||||
| 8) Have knowledge about the multidisciplinary approach of gastronomy. | ||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Follows current developments in the field of gastronomy. | |
| 2) | Gains and applies an innovative perspective in the field of gastronomy. | |
| 3) | Knows the reactions that occur during the cooking process. | |
| 4) | Researches Anatolian cuisine and ethnic cuisines with scientific methods. | |
| 5) | Analyse data with basic statistical applications. | |
| 6) | Search academic knowledge in literature, knows the scientific research process and ethical violations | |
| 7) | Have competence and sufficient equipment in the field of gastronomy. | |
| 8) | Have knowledge about the multidisciplinary approach of gastronomy. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Midterms | 1 | 40 | 40 | ||||
| Final | 1 | 60 | 60 | ||||
| Total Workload | 100 | ||||||