Anadolu Info Package Anadolu Info Package
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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Local Product Experience and Destination Image
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 14/04/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS526 - Local Product Experience and Destination Image II. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ BEYZA UYANIK
Mode of Delivery The mode of delivery of this course is face-to-face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended -
Recommended Resources
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Concept of Local Products and Gastronomic Identity
Week - 2 Terroir, Geographical Indication, and Authenticity
Week - 3 Product Development Strategies for Local Products
Week - 4 Menu Positioning of Local Products
Week - 5 Transformation of Local Products into Tourism Products
Week - 6 Place Branding (City Branding) and Urban Gastronomy
Week - 7 Michelin and Local Product Strategies
Week - 8 Storytelling and Gastronomic Narrative
Week - 9 Experience Design with Local Products
Week - 10 Digital Branding
Week - 11 Crisis and Authenticity Management
Week - 12 Student Presentations
Week - 13 Student Presentations
Week - 14 Final Exam Week

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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