Information Package / Course Catalogue
Gastronomy Tourism
Course Code: KOC116
Course Type: Non Departmental Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The aim of this course is to enable students to understand the fundamental principles of gastronomy tourism, evaluate local production and gastronomic values from the perspectives of quality, sustainability, and entrepreneurship, and develop research, analytical, and project design skills to create applications that contribute to local development.

Course Content

This course covers the fundamental concepts of gastronomy tourism, the relationship between gastronomy and tourism, local and geographically indicated products, the relationship between agricultural production and gastronomy, sustainability, entrepreneurship, destination promotion, and the role of gastronomy tourism in local development.

Name of Lecturer(s)
Learning Outcomes
1.Explains the fundamental concepts and principles of gastronomy tourism and evaluates them within the relationship between tourism, agriculture, and local development.
2.Understands “from farm to table” production processes and evaluates local gastronomic values in terms of quality and sustainability.
3.Designs gastronomy tourism experiences and develops tours, routes, or event plans appropriate for target audiences.
4.Explains the fundamental concepts and principles of gastronomy tourism and evaluates them within the relationship between tourism, agriculture, and local development.
5.Evaluate a gastronomic business or a local production site by using basic research and field observation methods.
Recommended or Required Reading
1.Current scientific articles published in DergiPark, TR Dizin, and JOTAGS; UNWTO reports; and TÜİK tourism and agricultural statistics. Instructor's lecture notes.
2.Instructor's lecture notes.
Weekly Detailed Course Contents
Week 1 - Theoretical
Course Introduction and a New Perspective on Gastronomy Tourism (Project groups are formed for semester-long projects.)
Week 2 - Theoretical
Identification of Local and Geographically Indicated Products
Week 3 - Theoretical
The Relationship Between Agricultural Production and Gastronomy (The Journey from Farm to Table)
Week 4 - Theoretical
The Story of Local Products
Week 5 - Theoretical
Designing a Gastronomy Experience (Developing a Gastronomy Tour)
Week 6 - Theoretical
Developing a Gastronomy Route (Operational Planning of a Tour Program)
Week 7 - Theoretical
Analysis and Integration in Gastronomy Tourism Projects (Analysis, Improvement, and Integration)
Week 8 - Theoretical
Gastronomy Route Project
Week 9 - Theoretical
Gastronomy and Rural Development
Week 10 - Theoretical
Gastronomy Entrepreneurship (Designing a Gastronomy Venture)
Week 11 - Theoretical
Digital Gastronomy and Promotion Quiz
Week 12 - Theoretical
Analysis of Gastronomy Experiences
Week 13 - Theoretical
Gastronomy Festivals and Event Management
Week 14 - Theoretical
Gastronomy Summit: Planning and Implementation Process
Assessment Methods and Criteria
Type of AssessmentCountPercent
Quiz1%10
Verbal Examination1%10
Midterm Examination1%20
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1314
Midterm Examination1617
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
OÇ-1
3
3
2
2
2
OÇ-2
3
3
4
2
4
2
OÇ-3
4
4
2
2
4
OÇ-4
3
4
2
3
2
2
3
2
OÇ-5
2
5
3
4
3
4
3
2
Adnan Menderes University - Information Package / Course Catalogue
2026