Information Package / Course Catalogue
| Course Code | : PLT290 |
| 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 | : 4 |
It is aimed to give basic information about how gastronomy defines the gastronomic characteristics of cities and countries within the general information about the recognition of countries and cities.
Within the scope of the course, general information about the relationship of gastronomy with tourism, how gastronomy is shaped in cities and countries, and the gastronomy and travel points of countries and countries in particular, are given.
| Ins. Evren Barış KAYHAN |
| 1. | Gastronomy and the importance of travel |
| 2. | Gastronomy and the importance of travel |
| 3. | How the gastronomic characteristics of our country and countries are formed |
| 4. | Determining the gastronomic characteristics of our country and countries |
| 5. | Adapting to the eating and drinking culture and travel culture |
| 1. | Kurgun, H. & Özşeker, D. B. (2016). Gastronomi ve Turizm, Ankara: Detay Publishing |
| 2. | Geleneksel Tarifleri ile Aydın Gastronomisi Kitabı, Aydın Governorate |
| 3. | The Science of Gastronomy: All Aspects, Mehmet Sarıışık, 2017 |
| 4. | Gastronomy Atlas of Türkiye - Muhammed Ömür Akkor,2021 |
| 5. | Turkey's registered flavors: Geographical Indications, Derya Nizam and Raşit Çavaş, 2021 |
| 6. | The Human History of Eating, Tom Standage, Maya Book 2016 |
| 7. | A History of the World in the six Glasses,Tom Standage, Kırmızı Kedi 2014 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Final Examination | 1 | %60 |
| Assignment Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 1 | 42 |
| Lecture - Practice | 10 | 1 | 2 | 30 |
| Assignment | 2 | 4 | 2 | 12 |
| Midterm Examination | 1 | 1 | 0 | 1 |
| Final Examination | 1 | 14 | 1 | 15 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
OÇ-2 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |
OÇ-3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |
OÇ-4 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
OÇ-5 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |