Course Language:
English
Course Objectives:
This course aims to show the multi-dimensional role of gastronomic tourism in the context of interdisciplinary approaches such as communication, marketing, agriculture and development, and the importance and impact of its integrated relations with these fields at local, regional, and global levels.
Course Content:
Explores the relations between food, gastronomy, and tourism with local, regional, and global examples. The roles of both producers and consumers in the gastronomy tourism industry are also discussed in this course. Students will conduct their own research project and prepare a report in the frame of this course.
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion
Assessment Methods:
A: Exam, B: Homework, C: Presentation
Vertical Tabs
Course Learning Outcomes
| Students can understand the role of food in the context of intercultural communication, marketing, and tourism. |
| Students explore the integrated relationships of gastronomic tourism in different fields. |
| Students can develop an understanding of how food affects human life in various dimensions at local, regional, and global level. |
| Students can gain an interdisciplinary understanding and knowledge of gastronomic tourism. |
Course Flow
| Course overview |
| Introduction to gastronomic tourism |
| The definition of gastronomic tourism, food tourism, culinary tourism, sustainable tourism, agritourism, and other key terms |
| The history and development of gastronomic tourism |
| The role of gastronomic tourism in development: Rural development and agritourism |
| Sustainable gastronomic tourism |
| Food, gastronomy, and tourism in intercultural communication |
| Gastrodiplomacy and gastronomic tourism |
| Mid-Term/ Paper Presentations |
| Marketing of gastronomic tourism |
| Postmodern approaches in marketing of gastronomic tourism |
| Contemporary forms in gastronomic tourism |
| Practices in gastronomic tourism with local, regional, and global examples |
| Future of gastronomic tourism |
Recommended Sources
| Dixit, S. K. (Ed.). (2019). The Routledge handbook of gastronomic tourism. Routledge. |
| Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food tourism around the world. Routledge. |
Material Sharing
Every week- articles
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Midterm Exam | 1 | 40 |
| Presentations | 1 | 40 |
| Participation | 1 | 20 |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION (Exam or Presentation) TO OVERALL GRADE | 50 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 50 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Students study food in the context of food history, geography, culture, and nutritional sciences. | x | ||||
| 2 | Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | x | ||||
| 3 | Students have comprehensive information about food related concepts, techniques, and new product information. They can conduct research and develop ideas on these issues. | x | ||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | |||||
| 5 | Students know and apply the international standards of food hygiene and safety. | |||||
| 6 | Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject, and they can identify and solve problems that may arise at this stage. They can design the physical environment and understands the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context. | |||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them. | |||||
| 8 | They know the historical, geographical, and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use this information in menu planning, food production, etc. | |||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | |||||
| 10 | Students know the national and international regulations, professional standards, and professional ethics around food, and they apply them. | |||||
| 11 | Students know the basic concepts, theories and principles about business, economics, and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. | x | ||||
| 12 | They can engage in independent studies and teamwork. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | x | ||||
| 13 | Students understand the effects of food on human health and society, and in this context, they follow the press and media organizations and contribute to them. | x | ||||
| 14 | Students understand and manage food-related events. | x | ||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy. | x | ||||
| 16 | Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration, and presentation. They are competent in making chocolate. | |||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 14x Total course hours) | 14 | 4 | 56 |
| Hours for off-the-classroom study (Pre-study, practice) | 1 | 4 | 4 |
| Mid-terms | 1 | 3 | 3 |
| Presentation | 2 | 3 | 6 |
| Final examination | 1 | 3 | 3 |
| Total Workload | 17 | 72 | |
| Total Workload / Duration (hours) | 4,2 | ||
| ECTS Credit of the Course | 6 | ||