| 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 | Online | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to lay out the concept of gastronomy and the basics of gastronomy tourism as well as explaining how it is actually applied in terms of management, application and marketing. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, gastronomy and 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 | ||
| Supportive Courses | X | |
| 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 | 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 | Local food and sustainable gastronomy as a tourism product | Saurabh K. Dixit, ”The Routledge Handbook of Gastronomic Tourism”, Part 3, Sustainability for gastronomic tourism, 1st edn., (Routledge Taylor & Francis Group, 2019), 207-299. |
| 10 | Modern marketing approaches to gastronomy tourism - 1: Digital marketing, culinary mapping | Saurabh K. Dixit,”The Routledge Handbook of Gastronomic Tourism”, Part 4,Gastronomic tourism in the digital arena, 1st edn., (Routledge Taylor & Francis Group, 2019), 299-350. |
| 11 | Modern marketing approaches to gastronomy tourism - 2: Social media, mobil apps., blogs | Saurabh K. Dixit,”The Routledge Handbook of Gastronomic Tourism”, Part 4,Gastronomic tourism in the digital arena, 1st edn., (Routledge Taylor & Francis Group, 2019), 351-385. |
| 12 | Contemporary forms of gastronomy and gastronomy tourism - 1: Slow Food, food tours and trails, craft drinks tourism etc. | Saurabh K. Dixit, The Routledge Handbook of Gastronomic Tourism”, Part 5, Contemporary forms of gastronomic tourism 1st edn., (Routledge Taylor & Francis Group, 2019) 385-440. |
| 13 | Contemporary forms of gastronomy and gastronomy tourism - 2: Street food, halal food, tea tourism etc. | Saurabh K. Dixit, The Routledge Handbook of Gastronomic Tourism”, Part 5, Contemporary forms of gastronomic tourism 1st edn., (Routledge Taylor & Francis Group, 2019) 441-489. |
| 14 | 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. |
| 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 | 4 | 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 | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 10 | |
| Presentation / Jury | |||
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 13 | |
| Final Exams | 1 | 15 | |
| Total | 120 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 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 | |||||
| 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 | |||||
| 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) | |||||
| 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 | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
