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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: 30/09/2026

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
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisites for this course.
Courses Recomended
Recommended Resources
Work Placement
Aims of the Course

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

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

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