COURSE SYLLABUS

GASTRONOMY AND TOURIST GUIDING

1	Course Title:	GASTRONOMY AND TOURIST GUIDING
2	Course Code:
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:
8	Theoretical (hour/week):
9	Practice (hour/week) :
10	Laboratory (hour/week) :
11	Prerequisites:	none
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr.Gör. BETÜL DEMİR AKGÜL
16	Course Lecturers:	Öğr. Gör. Betül DEMİR AKGÜL
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Betül DEMİR AKGÜL Tel: 0 224 757 6163 Mail: betuldemir@uludag.edu.tr İznik Meslek Yüksekokulu
18	Website:
19	Objective of the Course:	In addition to knowing the food culture of the region or country visited, tourist guide candidates should The aim is to explain how the dishes are prepared and what kind of ingredients are used.
20	Contribution of the Course to Professional Development	Students will have information about domestic gastronomy tours and routes.

Learning Outcomes:

1	Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts.;
2	Defines, analyzes, synthesizes, interprets and evaluates information and data in the field of tourism and gastronomy in a professional sense. ;
3	Gain information about gastronomy tour routes ;
4	Understands the importance of guiding gastronomy tours;

22	Course Content:

Week	Theoretical	Practical
1	Creating gastronomy tour routes in our country	Creating gastronomy tour routes in our country
2	Tourism as a Regional Development Tool	Creating gastronomy tour routes in our country
3	Transition from Mass Tourism to Alternative Tourism and Special Interest Tourism	Creating gastronomy tour routes in our country
4	Turizm türleri ve kalkınmaya etkileri	Creating gastronomy tour routes in our country
5	The Role of Culture in Tourism-Oriented Development	Creating gastronomy tour routes in our country
6	Culture and local culture in tourism-oriented development	Creating gastronomy tour routes in our country
7	Cultural assets used in tourism-oriented development	Creating gastronomy tour routes in our country
8	Historical development of gastronomy as a local cultural asset and its use for tourism purposes as a cultural asset	Creating gastronomy tour routes in our country
9	Definition and scope of Gastronomy Tourism	Creating gastronomy tour routes in our country
10	Gastronomy tourism development indicators	Creating gastronomy tour routes in our country
11	Coğrafi işaretler	Creating gastronomy tour routes in our country
12	Gastronomy tour routes	Creating gastronomy tour routes in our country
13	Gastronomy tour routes	Creating gastronomy tour routes in our country
14	Gastronomy tour routes	Creating gastronomy tour routes in our country

23	Textbooks, References and/or Other Materials:	ESER, Seçkin vd. Turist Rehberliği . Ankara: Detay Yayıncılık, 2018.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	For the assessment and evaluation of the course, 1 midterm and 1 final exam are held. The effect of midterm exam on the raw success grade of the semester / year is 40% in total, and the effect of the semester / year-end exam on the raw success grade is 60%.
Information	Results are determined by the letter grade determined by the relative evaluation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High