Information Package / Course Catalogue
| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
| 1. | 1. The macro perspective of gastronomy in the tourism secto |
| 2. | 2. The benefits of gastronomy tourism to countries and the definition of gastronomy tourist |
| 3. | How the gastronomic characteristics of the countries are formed and managed |
| 4. | . Determination of gastronomic characteristics of countries |
| 5. | SWOT analysis within the framework of gastronomic tourism of countries |
| 1. | Kurgun, H. & Özşeker, D. B. (2016). Gastronomi ve Turizm, Ankara: Detay Yayıncılık |
| 2. | Frost, W., Laing, J., Best, G., Williams, K. Strickland, P. & Lade, C. (2016). Gastronomy, Tourism and the Media, USA: channel View Publications. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 9 | 1 | 10 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | PÇ-16 | |
OÇ-1 | 5 | 4 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 4 | 3 |
OÇ-2 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 3 | 5 | 5 | |
OÇ-3 | 5 | 5 | 3 | 3 | 3 | 5 | 5 | 5 | 3 | 5 | 5 | 3 | 5 | 5 | 3 | 5 |
OÇ-4 | 5 | 4 | 5 | 5 | 4 | 3 | 5 | 5 | 5 | 3 | 5 | 3 | 5 | 5 | 5 | 4 |
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 5 | 4 | 4 | 2 | 2 | 2 | ||