COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Gastronomy Strategies and Branding
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 433
Fall/Spring
3
0
3
6
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Group Work
Case Study
Q&A
Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The course aims to develop the steps of strategy and projects for gastronomy locations in the food and beverage sector.
Learning Outcomes The students who succeeded in this course;
  • Define the gastronomy concept.
  • Describe the sustainability, localization, and geographical indicatiors.
  • Discuss the branding in gastronomy area in terms of branding culture and personalization
  • Discuss the selection process for the gastronomical locations.
  • Classify the differences in the national and international marketing area.
  • Exemplify the applicability of gastrostrategy and projects.
Course Description This lesson includes the development of project in the gastronomy area for Turkey gastronomy progressing, sustainability, and national-international branding.
Related Sustainable Development Goals

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to Course
2 Gastro-branding / Gastro-concept development Davcik, N. & Rundquist, J. (2012). An exploratory study of brand success: evidence from the food industry. Journal of International Food and Agribusiness Marketing. 24 (1), 91-109
3 Gastro-location development Rinaldi, C. (2017). Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability, 9(10), 1748. doi:10.3390/su9101748
4 Gastro-marketing Richards G. (2015) Food experience as integrated destination marketing strategy, World Food Tourism Summit Estoril, Portugal.
5 Strategy and project development Sirse J.(2014) Gastronomic Cities, Baselin Study, EU URB ACT Connecting Cities Building Success
6 Determination of project content
7 Project studies
8 Project studies
9 Project studies
10 Project studies
11 Project studies
12 Project studies
13 Project studies
14 Project studies
15 Review of semester
16 Review of semester
Course Notes/Textbooks
  • Davcik, N. & Rundquist, J. (2012). An exploratory study of brand success: evidence from the food industry. Journal of International Food and Agribusiness Marketing. 24 (1), 91-109
  • Rinaldi, C. (2017). Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability, 9(10), 1748. doi:10.3390/su9101748
  • Richards G. (2015) Food experience as integrated destination marketing strategy, World Food Tourism Summit Estoril, Portugal
  • Sirse J.(2014) Gastronomic Cities, Baselin Study, EU URB ACT Connecting Cities Building Success.
Suggested Readings/Materials
  • Campón-Cerro A.M., Hernández-Mogollón J.M, Folgado-Fernández J.A. (2019) Best Practices in Hospitality and Tourism Marketing and Management A Quality of Life Perspective, Springer Publishing, ISBN 978-3-319-91691-0 
  • Kotler P., Bowen J.T., Makens J.C., Baloglu S. (2017) Marketing for Hospitality and Tourism, 7th edition, Pearson, ISBN: 978-1-292-15615-6

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
40
Project
1
40
Seminar / Workshop
Oral Exam
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade
3
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

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
2
28
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
24
Project
1
80
Seminar / Workshop
Oral Exam
Midterms
Final Exams
    Total
180

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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)
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