Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC001

Course Name:

Gastronomy Tourism

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to learn the concepts related to gastronomy and gastronomy, to learn basic information about tourism, to understand gastronomy and tourism relation.
Course Content:	Basic concepts about gastronomy, tourism, tourism effects, gastronomy tourism, gastronomy with production and consumption dimension, gastronomic role of local products, gastronomy as touristic product, tourism and gastronomy, international gastronomy and tourism

Learning Outcomes

The students who have succeeded in this course;
1) Defines the definition of gastronomy and general concepts related to gastronomy
2) Define tourism, associates with gastronomy and comprehends its effects
3) Understands the factors affecting the development of tourism
4) Have information about gastronomic values and comprehend the concept of destination
5) Locates gastronomy in tourism attractiveness
6) Consider and interpret gastronomy as cultural heritage
7) Reviews context of sustainable development strategies gastronomic routes in Turkey

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition of Gastronomy and Basic Concepts
2)	Definition of tourism and the effects of tourism
3)	Factors Affecting Tourism Development
4)	Definition and Elements of Gastronomy Tourism
5)	Gastronomic Values and Destination Relationship
6)	Gastronomy as a Tourism Attraction
7)	Gastronomy as a Cultural Heritage
8)	Midterm
9)	Gastronomy Routes
10)	Gastronomy Tourism and Geographical Indications
11)	Gastronomy in Destination Marketing
12)	Sustainable Gastronomy Tourism
13)	Gastronomy Tourism Development Strategies
14)	Gastronomy Tourism in Turkey

Sources

Course Notes / Textbooks:	Kurgun, H., Özşeker, D., B., 2016. Gastronomi (Kavramlar, Uygulamalar, Uluslararası Mutfaklar, Reçeteler) Ve Turizm, Detay Yayıncılık
References:	Kılıçhan, R., Erciyes Üniversitesi, Turizm Fakültesi, Gastronomi Turizmi: Türkiyede'ki Güncel Destinasyonlar Bozok, D. Ve Diğerleri, 2017. Gastronomi Üzerine Araştırmalar, Detay Yayıncılık Kozak, N. Ve Diğerleri, 2015. Genel Turizm, Detay Yayıncılık

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Define / explain general concepts in culinary profession.	3	3	3	3	3	1	1
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.	1	1	1	1	1	1	1
3) Have knowledge about regulations, professional standards and practices in the field of culinary.	3	3	1	1			1
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.	2	1
6) Organize all kinds of organizations in the field of culinary.							3
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	3	3		2	1		2
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.							2
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1	1		1	2	2	2
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.				2	3	3	3
11) Follow current developments in the field and profession.	2	1					3
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.							3
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.							2

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.	1
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.	1
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	1
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.	2
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	1
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	1
11)	Follow current developments in the field and profession.	1
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	1

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	Workload
Course Hours	14	42
Study Hours Out of Class	14	28
Midterms	1	2
Final	1	3
Total Workload		75