Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
163313002104GASTRONOMYElective123
Level of Course Unit
Short Cycle
Objectives of the Course
To have tourism guides, who are aware of Gastronomy, can provide the requirements, requests and expectations of guests who are aware of health, taste and aesthetics is significant for the sustainable development of country. The Purpose of course is that trainees of tourism guide are well informed about scientific and artistic dimensions and food and beverage culture.
Name of Lecturer(s)
Learning Outcomes
1Concept of gastronomy is described and explained.
2Relation of tourism and gastronomy is explained.
3Artistic and Scientific dimensions of gastronomy are explained.
4Relation of religion and food and meaning and importance of food in various religions are explained.
5
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Gastronomy and Related Concepts, Scientific and Artistic Dimensions of Gastronomy; Gastronomy as a Touristic Product and Attractiveness; Gastronomy as a Dimension of Entertainment Industry; Tourism of Gastronomy and Development of Tourism of Gastronomy; Development of Eating Habits and Traditions; Basic Nutrition Principles; Kinds and Components of Food and Beverage; Processing Technics of Food and Beverage; Food Storage, Conservation, Protection for Food Poisoning, Food Safety, HACCP as a Management Agent in Providing Hygiene and Sanitation, A General Evaluation of European Gastronomy.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Gastromy and Related Concepts
2Artistic and Scientific Dimensions of Gastronomy
3Gastronomy as Touristic Product and Attractiveness
4Gastronomy as a Dimenson of Entertainment Industry
5Formation of Eating Habits and Traditions
6Basic Nutrition Principles
7Kinds and Components of Food - Beverage
8Visa
9Food Processing Technics and Cooking Methods
10Beverage Processing Technics:Introduction of Alcoholic and Non Alcoholic Beverages
11 HACCP as a Management Agent in Providing Hygiene and Sanitation
12 A General Evaluation of European Gastronomy
13 General Review
14 Final Exam
15
16
Recommended or Required Reading
İlhan, İbrahim, Gastronomi: Beslenme Bilimi ve Sanatı, Ders Notları, Nevşehir Turizm Fakültesi, Nevşehir, 1998. , Harrison A.F., Gastronomy, New Horizan Books Sussex, 1982
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Self Study14228
Individual Study for Mid term Examination11212
Individual Study for Final Examination11212
TOTAL WORKLOAD (hours)82
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
LO15             
LO25             
LO35             
LO45             
LO5              
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr