| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS22052021341 | Regional Cuisines | Compulsory | 2 | 4 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To enable students to learn about local cuisines. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Learning about Local Cuisines as an Element of Cultural Heritage | | 2 | Learning the Role of Local Cuisines in Destination Marketing | | 3 | To Learn About the Branding Process of Local Cuisines | | 4 | Learning the Relationship between Local Cuisine and Sustainability |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| The Concept of Local Cuisine, Local Cuisines as an Element of Cultural Heritage, The Relationship of Local Cuisines with Gastronomic Tourism, The Role of Local Cuisines in Destination Marketing, The Relationship of Local Cuisine and Sustainability, The Process of Creating a Brand of Local Cuisines. |
| Weekly Detailed Course Contents |
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| 1 | THE CONCEPT OF REGIONAL CUISINE | | | | 2 | TURKISH CULINARY CULTURE | | | | 3 | CULINARY CULTURE OF THE MEDITERRANEAN REGION | | | | 4 | CULINARY CULTURE OF THE AEGEAN REGION | | | | 5 | CULINARY CULTURE OF THE EASTERN ANATOLIA REGION | | | | 6 | CULINARY CULTURE OF THE SOUTH-EASTERN ANATOLIA REGION | | | | 7 | CULINARY CULTURE OF THE CENTRAL ANATOLIAN REGION | | | | 8 | CULINARY CULTURE OF THE BLACK SEA REGION | | | | 9 | CULINARY CULTURE OF THE MARMARA REGION | | | | 10 | Local Cuisines as an Element of Cultural Heritage | | | | 11 | The Relationship of Local Cuisines with Gastronomic Tourism | | | | 12 | The Role of Local Cuisines in Destination Marketing | | | | 13 | The Relationship between Regional Cuisine and Sustainability | | | | 14 | The Process of Creating a Brand of Local Cuisines | | | | 15 | Local Ethnic Cuisines | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 16 | 2 | 32 |
| Individual Study for Mid term Examination | 15 | 2 | 30 |
| Individual Study for Final Examination | 14 | 2 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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