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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
- TRZ 627 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. SERKAN ŞENGÜL
Dersi Verenler
Dersin Yardımcıları

Research Assistant Sevim Usta

Dersin Kategorisi Alanına Uygun Öğretim
Dersin Amacı

Examination of the relationship between gastronomy and tourism, the relationship between gastronomy and culture, the concept of gastronomy and knowledge about gastronomy tours, as well as the development of gastronomy theory and gastronomy tourism, the historical processes of Turkish cuisine, Turkish cuisine culture and the use of Turkish cuisine as a tourism product within the scope of gastronomy tourism

Dersin İçeriği

This course contains gastronomic theory, the relationship with other disciplines of gastronomy,
gastronomy, tourism, Turkey's gastronomic tourism destinations, the Turkish culinary habits in Turkish
culture, cuisine of the place and importance, historical development of Turkish cuisine, pre-Islamic
Turkish cuisine, culture, Seljuk cuisine, Ottoman cuisine, Republican Turkish cuisine.

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
Öğretim Yöntemleri:
Ölçme Yöntemleri:

Ders Akışı

Hafta Konular ÖnHazırlık
1 Gastronomic theory
2 The Relationship of Gastronomy with Other Sciences
3 Gastronomy and Culture Relations
4 Gastronomy and Tourism Relationship
5 Gastronomy Tourism
6 Gastronomy Tourism Destinations in Turkey  
7 Turkish Kitchen Habits
8 The Place and Importance of Cuisine in Turkish Culture
9 Historical Development Processes of Turkish Cuisine
10 Pre-Islamic Turkish Culinary Culture
11 Seljuk cuisine
12 Ottoman kitchen
13 Turkish cuisine in the Republic period
14 Turkey's Regional Culinary Cultures

Kaynaklar

Ders Notu
Ders Kaynakları

Bilgin, Arif (2004) Osmanlı Saray Mutfağı. İstanbul: Kitabevi Yayınları. Bilgin, Arif ve Özge Samancı (Eds.) (2008). Türk Mutfağı. Ankara: Kültür ve Turizm Bakanlığı. Yerasimos, Marianna (2011). Evliya Çelebi Seyahatnâmesi’nde Yemek Kültürü, Yorumlar ve Sistematik Dizin. İstanbul: Kitabevi Yayınları. Şengül, Serkan ve Türkay Oğuz (2017). Türkiye’nin Yöresel Mutfakları, Ankara: Detay Yayıncılık


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 Develops, deepens and reaches original results at the level of expertise with original thought and research, up-to-date and advanced knowledge in the field of tourism management X
2 Develop a new idea, method, design and / or application that brings innovation to the field of tourism management or apply a known idea, method, design and / or application to the field of tourism management in a different field. X
3 Contributes to expanding the boundaries of knowledge in the field of tourism by publishing at least one scientific article in national and / or international refereed journals X
4 Has advanced knowledge about general and field-specific research methods X
5 Plans, conducts, evaluates and reports a research on a specific topic in his / her field by using scientific research methods. X
6 Develop original ideas in order to contribute to the solution of social, scientific, cultural and ethical problems encountered in the field of tourism management X
7 Develop the behaviors and competencies necessary for lifelong learning X
8 Develop competitive strategies related to tourism management
9 Have detailed information about macro and micro scale tourism plans and policies
10 To be able to communicate verbally and in writing by using a foreign language at least at C1 level

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
Odev 1 20
PerformansGoreviSeminer 1 10
KisaSinav 1 20
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 2 7 14
Assignment 1 15 15
Final examination 1 15 15
Toplam İş Yükü 140
Toplam İş Yükü /25(s) 5.6
Dersin AKTS Kredisi 5.6
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