CLM 433 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Gastronomy Strategies and Branding

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 433	Fall/Spring	3	0	3	6

Prerequisites	None
Course Language	English
Course Type	Elective
Course Level	-
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Discussion Group Work Case Study Q&A Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Dinç YILDIZ
Assistant(s)	-

Course Objectives	The course aims to develop the steps of strategy and projects for gastronomy locations in the food and beverage sector.
Learning Outcomes	The students who succeeded in this course; Define the gastronomy concept. Describe the sustainability, localization, and geographical indicatiors. Discuss the branding in gastronomy area in terms of branding culture and personalization Discuss the selection process for the gastronomical locations. Classify the differences in the national and international marketing area. Exemplify the applicability of gastrostrategy and projects.
Course Description	This lesson includes the development of project in the gastronomy area for Turkey gastronomy progressing, sustainability, and national-international branding.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses	X
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to Course
2	Gastro-branding / Gastro-concept development	Davcik, N. & Rundquist, J. (2012). An exploratory study of brand success: evidence from the food industry. Journal of International Food and Agribusiness Marketing. 24 (1), 91-109
3	Gastro-location development	Rinaldi, C. (2017). Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability, 9(10), 1748. doi:10.3390/su9101748
4	Gastro-marketing	Richards G. (2015) Food experience as integrated destination marketing strategy, World Food Tourism Summit Estoril, Portugal.
5	Strategy and project development	Sirse J.(2014) Gastronomic Cities, Baselin Study, EU URB ACT Connecting Cities Building Success
6	Determination of project content
7	Project studies
8	Project studies
9	Project studies
10	Project studies
11	Project studies
12	Project studies
13	Project studies
14	Project studies
15	Review of semester
16	Review of semester

Course Notes/Textbooks

Davcik, N. & Rundquist, J. (2012). An exploratory study of brand success: evidence from the food industry. Journal of International Food and Agribusiness Marketing. 24 (1), 91-109
Rinaldi, C. (2017). Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability, 9(10), 1748. doi:10.3390/su9101748
Richards G. (2015) Food experience as integrated destination marketing strategy, World Food Tourism Summit Estoril, Portugal
Sirse J.(2014) Gastronomic Cities, Baselin Study, EU URB ACT Connecting Cities Building Success.

Suggested Readings/Materials

Campón-Cerro A.M., Hernández-Mogollón J.M, Folgado-Fernández J.A. (2019) Best Practices in Hospitality and Tourism Marketing and Management A Quality of Life Perspective, Springer Publishing, ISBN 978-3-319-91691-0
Kotler P., Bowen J.T., Makens J.C., Baloglu S. (2017) Marketing for Hospitality and Tourism, 7th edition, Pearson, ISBN: 978-1-292-15615-6

Semester Activities	Number	Weigthing
Participation	1	20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury	1	40
Project	1	40
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	3	100
Weighting of End-of-Semester Activities on the Final Grade
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	24	24
Project	1	80	80
Seminar / Workshop			0
Oral Exam			0
Midterms			0
Final Exam			0
		Total	180

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	X	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	X	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	X	-	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	X	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	X	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	X	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-