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FIRST CYCLE - BACHELOR'S DEGREE
TOURISM FACULTY
GASTRONOMY AND CULINARY ARTS DEPARTMENT
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 Code
Course Title
L+P Hour
Semester
ECTS
GMS 313
GASTRONOMIC TOURISM
3 + 0
5th Semester
3
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
1
He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.
2
He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
PO 14
PO 15
PO 16
PO 17
LO 001
3
3
4
4
5
5
3
4
5
3
4
5
3
3
4
4
5
LO 002
3
4
5
3
4
5
3
3
4
4
5
5
3
4
5
3
4
Sub Total
6
7
9
7
9
10
6
7
9
7
9
10
6
7
9
7
9
Contribution
3
4
5
4
5
5
3
4
5
4
5
5
3
4
5
4
5
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
3
42
Hours for off-the-classroom study (Pre-study, practice)
14
1
14
Mid-terms
1
6
6
Final examination
1
10
10
Internet Searching/ Library Study
2
3
6
Total Work Load
ECTS Credit of the Course
78
3
COURSE DETAILS
Select Year
All Years
2023-2024 Fall
2022-2023 Fall
2021-2022 Fall
2020-2021 Fall
2019-2020 Fall
2018-2019 Fall
2017-2018 Fall
2016-2017 Fall
Course Term
No
Instructors
Details
2023-2024 Fall
1
ÜMMÜHAN 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
2023-2024 Fall
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Assoc. Prof. Dr. ÜMMÜHAN BAYRAM
ubayram@pau.edu.tr
TUR A0019
%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
Weeks
Topics
1
.
2
,
3
4
5
6
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
60
Final Exam
Midterm Exam
40
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes