It is aimed to learn the gastronomic supply sources of the geographical regions in Turkey, existing and developable gastronomy routes and gastronomy activities.

Nowadays, people are constantly participating in gastronomy-based tour programs from where they live to anywhere in the world. In parallel with this development, the concept of gastronomy, gastronomy tourism and gastronomy guidance were included in the course and basic concepts were discussed. The Mediterranean Region; Eastern Anatolia Region, Aegean Region, Southeastern Anatolia Region, Central Anatolia Region, Black Sea Region and Marmara Region are mentioned.