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 |
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) Knows and applies innovative gastronomy practices. | |||||||
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) Has competence and sufficient equipment in the field of gastronomy. | |||||||
7) To be able to scan sources, to know the process of scientific research and to know ethical violations. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Follows current developments in the field of gastronomy. | |
2) | Knows and applies innovative gastronomy practices. | |
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) | Has competence and sufficient equipment in the field of gastronomy. | |
7) | To be able to scan sources, to know the process of scientific research and to know ethical violations. |
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 |