Course Name | Gastronomy Tourism |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 425 | Fall/Spring | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Elective | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | In this course, gastronomy tourism will be examined from the perspectives of economic value, management, marketing and best practices worldwide. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | The content of the course and the evaluation criteria | |
2 | Introduction to food history and gastronomy | Linda Civitello, “Cuisine and Culture, A History of Food and People” Chapter 12: Revolutions in Cuisines and Cultures, 2nd edn. (John Wiley & Sons, Inc, 2008), 335-356. |
3 | The definition, phenomenon and growth of tourism | David Weaver and Laura Lawton, “Tourism Management”, Chapter 3: The Evolution and growth of tourism, 5th edn. (Wiley, 2014), 49-83. |
4 | The tourism industry, tourist markets and the tourism product | David Weaver and Laura Lawton, “Tourism Management”, Chapter 5: The tourism product, 5th edn. (Wiley, 2014), 117- 159. |
5 | Gastronomy tourism and the evolution of gastronomy tourism and the related fields | Saurabh K. Dixit,”The Routledge Handbook of Gastronomic Tourism”, Chapter 1: Gastronomic tourism: a theoretical construct, Chapter 2: Historical evolution of gastronomic tourism, 1st edn., (Routledge Taylor & Francis Group, 2019), 24-32,1st edn., (Routledge Taylor & Francis Group, 2019) 1-24; Anne-Mette Hjalager, Greg Richards, “Tourism and Gastronomy”, Chapter 1: Gastronomy: an essential ingredient in tourism production and consumption, 1st edn. (Routledge Taylor & Francis Group, 2002), 3-21. |
6 | Gastronomy and food and tourism industry; supply and demand-side approach | Anne-Mette Hjalager, Greg Richards, “Tourism and Gastronomy”, Chapter 2: A typology of gastronomy tourism, 21-36; Chapter 3: Demand for the gastronomy tourism products: motivational factors; 1st edn. (Routledge Taylor & Francis Group, 2002), 36-51. |
7 | Midterm | |
8 | Gastronomy as a force for gastronomic globalization and localization; its relation with sustainability, rural and regional development | Saurabh K. Dixit, ”The Routledge Handbook of Gastronomic Tourism”, Part 3, Sustainability for gastronomic tourism, 1st edn., (Routledge Taylor & Francis Group, 2019), 207-299; Anne-Mette Hjalager, Greg Richards, “Tourism and Gastronomy”, Chapter 5: Gastronomy as a force for gastronomic globalization and localization, 1st edn. (Routledge Taylor & Francis Group, 2002), 71-91. |
9 | Modern marketing approaches to gastronomy: digital marketing, culinary mapping, blogs, social media etc. | Saurabh K. Dixit, ”The Routledge Handbook of Gastronomic Tourism”, Part 4,Gastronomic tourism in the digital arena, 1st edn., (Routledge Taylor & Francis Group, 2019), 299-385. |
10 | Gastronomy through locality, heritage and authenticity | Saurabh K. Dixit, ”The Routledge Handbook of Gastronomic Tourism”, Chapter 28: Heritage and authenticity in gastronomic tourism, 1st edn., (Routledge Taylor & Francis Group, 2019), 252-260. |
11 | Contemporay forms of gastronomy and gastronomy tourism | Saurabh K. Dixit, ”The Routledge Handbook of Gastronomic Tourism”, Part 5, Contemporary forms of gastronomic tourism 1st edn., (Routledge Taylor & Francis Group, 2019) 385-489. |
12 | Future Trends in gastronomy and gastronomic tourism | Ian Yeoman and Una McMahon-Beattie “The Future of Food Tourism”, Part 2, The Future of Food Tourism: The Star Trek Replicator and Exclusivity, 1st edn., (Channel View Publications, 2015) 23-49. |
13 | Project presentations | |
14 | Project presentations | |
15 | Review of the semester | |
16 | Final Exam |
Course Notes/Textbooks | Dixit, K. S.”The Routledge Handbook of Gastronomic Tourism”, 1st edn., Routledge Taylor & Francis Group, 2019, ISBN: 9781351375931
Hjalager, A. M., Richards, G. “Tourism and Gastronomy”, 1st edn. Routledge Taylor & Francis Group, 2002, ISBN 0415273811, 9780415273817
Yeoman, I., McMahon-Beattie, U., Fields, K., & Meethan, K. (Eds.), 1st edn., The future of food tourism: Foodies, experiences, exclusivity, visions and political capital. Channel View Publications, 2015, ISBN-13: 9781845415389
Civitello, L. “Cuisine and Culture, A History of Food and People”, 2nd edn. John Wiley & Sons, Inc, 2008, ISBN-13: 978047171725.
Weaver, D., Lawton, L. “Tourism Management”, 5th edn., Wiley, 2014, ISBN: 9781118644812 |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 15 |
Presentation / Jury | ||
Project | 1 | 25 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 3 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 16 | 1 | 16 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 1 | 10 | |
Presentation / Jury | |||
Project | 1 | 16 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 16 | |
Final Exams | 1 | 23 | |
Total | 129 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | X | ||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest