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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. Sustainable Gastronomy Tourism
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 22/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
TRZ568 - Sustainable Gastronomy Tourism I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ BEYZA UYANIK
Mode of Delivery face to face
Place of Delivery On Campus
Used Educational Platforms Face-to-face
Prerequisites There is no prerequisite or co-requisites for this course.
Courses Recomended -
Recommended Resources Savarin, Jean Anthelme Brillant (2016), Lezzetin Fizyolojisi ya da Yüce Mutfak Üzerine Düşünceler, Oğlak Yay.Standage, Tom, (2016), İnsanlığın Yeme Tarihi, Maya Kitap.Kurgun, H. ve Özşeker, D.B. (Ed.) (2016), Gastronomi ve Turizm, Detay Yay., Ankara.Bahar.,O., Çelik.,N., Samırkaş.,M., ( 2015). Farklı Boyutları ile Sürdürülebilir Turizm, Süre Yayınevi.
Work Placement -
Aims of the Course The aim of this course is to address gastronomy tourism within the framework of sustainability principles—covering conceptual, strategic, and applied dimensions—and to develop students' analytical and critical thinking skills in the areas of local food systems, environmentally friendly tourism practices, destination management, and sustainable gastronomic experience design.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to sustainable gastronomic tourism
Week - 2 Concepts of Sustainability and Sustainable Development
Week - 3 Tourism and Sustainable Tourism Concepts
Week - 4 The importance of sustainability in tourism and the relationship between natural environment
Week - 5 Gastronomy in tourism and destinations
Week - 6 Gastronomy in tourism and destinations
Week - 7 Gastronomy as tourist product
Week - 8 Gastronomy as tourist product
Week - 9 Gastronomic heritage and gastronomy as cultural element
Week - 10 Localism and autism in sustainable gastronomic tourism
Week - 11 Trends in sustainable gastronomic tourism
Week - 12 Trends in sustainable gastronomic tourism
Week - 13 Organic farming and edible insects (entomophagy) neurogastronomy
Week - 14 Vertical agriculture (hydroponics), hydroponic and aquaponic systems

  • Sustainable Cities and Communities

  • Sustainability and Green Energy Agriculture, Food and Livestock

  • Performance Assessment (Individual/Panel-Based) Project Presentation

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

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