Gastronomy and Culinary Arts (Master) (without 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) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||
2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||
3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field. | ||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | |
2) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | |
3) | Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field. | |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development. |
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 |