Gastronomy and Culinary Arts (Master) (with Thesis)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code:

GMS5016

Course Name:

Alternative Tourism and Gastronomy

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. HÜSEYİN TANJU İPEK

Course Lecturer(s):

Tanju İPEK

Course Assistants:

Course Objective and Content

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

Learning Outcomes

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.

Course Flow Plan

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

Sources

Course Notes / Textbooks:	Çeşitli kaynaklardan derlenmiş ders notları
References:	Çeşitli kaynaklardan derlenmiş ders notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

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