Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST527

Course Name:

Gastronomy Tourism

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to introduce the concept of gastronomy and the basics of gastronomy tourism and to explain its application in terms of management, application and marketing today.
Course Content:	This course examines the state of gastronomy and gastronomy tourism worldwide in terms of economic value creation, management, marketing and best practices.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Will be able to comment on the history of food and beverages, which is the main element of gastronomy tourism
2) Will be able to explain the development of tourism, tourism industry, tourist market and tourism product.
3) Will be able to define the concepts related to gastronomy and gastronomy tourism.
4) Will be able to discuss gastronomy tourism in relation to related fields.
5) will be able to evaluate the role of gastronomy tourism in regional development.
6) Will be able to analyze gastronomy tourism in terms of management, marketing and best practices.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Recognizing the course content and evaluation criteria, introduction to the course
2)	History of food and drink and introduction to gastronomy
3)	Tourism concept, definition and development of tourism	David Weaver and Laura Lawton, “Tourism Management”, Chapter 3: The Evolution and growth of tourism, 5th edn. (Wiley, 2014), 49-83.
4)	Tourism industry, tourist market and tourism product	David Weaver and Laura Lawton, “Tourism Management”, Chapter 5: The tourism product, 5th edn. (Wiley, 2014), 117- 159.
5)	Gastronomy tourism and historical development of gastronomy tourism	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)	The structure of supply and demand in gastronomy tourism	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 Exam
8)	Globalization and localization in gastronomy tourism	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 as a Tourism Product and Sustainable Gastronomy	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)	Gastronomy tourism in terms of locality, heritage and authenticity	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 in Gastronomy Tourism - 2; Social Media, Mobile Applications, 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 gastronomy and gastronomy tourism practices - 1; "Slow Food", Gastronomy Tours and Routes, Artisan Beverage 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 gastronomy and gastronomy tourism practices - 2; Street Food, Halal Food, Tea Tourism etc.	Handbook of Gastronomic Tourism”, Part 5, Contemporary forms of gastronomic tourism 1st edn., (Routledge Taylor & Francis Group, 2019) 441-489.
14)	Gastronomy and the future of gastronomy 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

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	4

Learning Activity and Teaching Methods

Lesson
Group study and homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	32
Midterms	1	2
Final	1	2
Total Workload		36