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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. Geographical Indications Projects
  6. 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
GMS511 - Geographical Indications Projects I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) PROF. DR. SEMRA GÜNAY
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisites and co-requisites
Courses Recomended there is no recommended optional programme component
Recommended Resources • Bertie Mandelblatt(2012) Geography of Food The Oxford Handbook of Food History, Edited by Jeffrey M. Pilcher, DOI:10.1093/oxfordhb/9780199729937.013.0009
Work Placement There is no work placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Geographical indications, definition and importance
Week - 2 Geographical indicationed products and their features in the World and Turkey
Week - 3 Identification of the product to be applied for a geographical indication: Needs analysis research
Week - 4 Identification of the product to be applied for geographical indication: SWOT analysis
Week - 5 Determining the boundaries of the geographical region: Geographical characteristics survey
Week - 6 Determination of stakeholders: Stakeholder analysis
Week - 7 Determination of stakeholders: Stakeholder analysis
Week - 8 Stakeholder interviews: definition of product and identification of its distinctive features
Week - 9 Stakeholder interviews: determine the production method
Week - 10 Compilation of scientific studies: Compilation of research and reports
Week - 11 Evaluation of non-scientific articles: Compilation of works such as newspapers, articles and books
Week - 12 Evaluation of non-scientific articles: Compilation of works such as newspapers, articles, and books
Week - 13 Determining which features or properties of the product are carried out within the production area
Week - 14 Fulfillment the application report

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

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