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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. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Gastronomy Events
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS325 - Gastronomy Events V. SEMESTER 3 +1 6.0
Language of Instruction Türkçe
Course Type Area 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 The aim of this course is to encourage students to participate in gastronomy and food activities. Students are expected to take part in gastronomy-related events.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Event Design in Gastronomy
Week - 2 Determining the Target Audience and Creating a Concept
Week - 3 Determining Date and Venue and Creating a Budget
Week - 4 Program and Content Planning
Week - 5 Event Marketing and Promotion
Week - 6 Midterm Exam
Week - 7 Obtaining Resources and Support at Events
Week - 8 Application and Monitoring
Week - 9 Application and Monitoring
Week - 10 Event application-1
Week - 11 Event application-2
Week - 12 Event application-3
Week - 13 Event application-4
Week - 14 Final exam

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

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