1. FIRST CYCLE - BACHELOR'S DEGREE
  2. TOURISM FACULTY
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 605 GASTRONOMY AND CULINARY ARTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 313GASTRONOMIC TOURISM3 + 05th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The goal of the course is to teach students gastronomic tourism.
Course Content Gastronomy and Related Concepts Artistic and Scientific Dimensions of Gastronomy Gastronomy as a Tourist Product (an Attraction) and as a Dimension of Hospitality Industry Gastronomic Tourism and Gastronomic Tourism Development Development of Eating Habits and Customs Gastro-Geography
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.
2He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00133445534534533445
LO 00234534533445534534
Sub Total6797910679791067979
Contribution34545534545534545

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms166
Final examination11010
Internet Searching/ Library Study236
Total Work Load

ECTS Credit of the Course





78

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COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1ÜMMÜHAN BAYRAM


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 313 GASTRONOMIC TOURISM 3 + 0 1 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. ÜMMÜHAN BAYRAM ubayram@pau.edu.tr TUR A0207 %70
Goals The goal of the course is to teach students gastronomic tourism.
Content Gastronomy and Related Concepts Artistic and Scientific Dimensions of Gastronomy Gastronomy as a Tourist Product (an Attraction) and as a Dimension of Hospitality Industry Gastronomic Tourism and Gastronomic Tourism Development Development of Eating Habits and Customs Gastro-Geography
Topics
WeeksTopics
1 .
2 ,
3
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5
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14
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes