Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 3rd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | EBRU GÜNEREN (ebruguneren@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | EMRAH KESKİN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course aims to enable students to gain a new perspective on food culture and to use food as a marketing tool in tourism. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Have A High Level Of Knowledge About The Concept Of Gastronomy |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Presentation |
| LO-2 | Have Knowledge About Marketing Of Gastronomic Products In Tourism Sector |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination Presentation |
| LO-3 | Have Knowledge About The Development Of Gastronomy Trends |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| basic concepts of gastronomy, effects of gastronomy on marketing and tourism | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The Concept Of Gastronomy | Discussion Method |
| 2 | The Concept Of Gastronomy Tourısm | Discussion Method |
| 3 | Gastronomy Tourist, Typologies and Destinations | Discussion Method |
| 4 | Gastronomy Tourist Motivations | expression method |
| 5 | The Relationship between Gastronomy and Destination Marketing | Expression Method |
| 6 | Analysis of Marketing Mix in Terms of Gastronomy Destinations | Discussion Method |
| 7 | Effects of Gastronomy on Destination Marketing and Destination Competitiveness | Discussion Method |
| 8 | mid-term exam | |
| 9 | Restaurants and eating outside are behaved | Discussion Method |
| 10 | Gastronomic Experience | Discussion Method |
| 11 | Classification Systems in Gastronomic Products (Restaurant Classifications, UNESCO Gastronomy Cities, Geographical Indication Systems) | Discussion Method |
| 12 | Resource-Based Approach in Gastronomy Tourism | Discussion Method |
| 13 | The Relationship between Gastronomy and Culture in terms of Destination Marketing | Discussion Method |
| 14 | Article Analysis Presentations | Discussion Method |
| 15 | Article Analysis Presentations | Discussion Method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Guzel, B., Apaydin, M., 2016. Gastronomy tourism: motivations and destinations. In: Avcıkurt, Cevdet, Dinu, Mihaela S., Hacıoğlu, Necdet, Efe, Recep, Soykan, Abdullah, Tetik, Nuray (Eds.), Global Issues and Trends in Tourism. | |
| Required Course instruments and materials | ||
| book article | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 10 | 30 |
| b) Search in internet/Library | 3 | 12 | 36 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 3 | 10 | 30 |
| e) Term paper/Project | 1 | 1 | 1 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 0 | ||
| mid-term exam | 1 | 10 | 10 |
| Own study for final exam | 3 | 10 | 30 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||