Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
1ASC123Turkish Cuisine I2+2+036

Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To transfer Turkish culinary culture and to enable students to use this knowledge to bring Turkish culinary culture to a better place in the future.
Course Content Theoretical and practical study of Turkish cuisine, which has been influenced by different cultures and geographies throughout history. Application of traditional Turkish cuisine recipes in today's modern conditions
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye Zafera huriye.zafera@gedik.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources AÖF TÜRK MUTFAĞI
Türk Mutfağı; Özge Samancı, Arif Bilgin, Kültür Bakanlığı yayını 2008
15. Yüzyıl Osmanlı Mutfağı; Mahmud Şirvani, Gökkubbe Y. 2005
Türk Mutfağı; Nevin Halıcı, Oğlak Yayınları, 2009
Tarih Süzgecinde Mutfak Kültürümüz; Deniz Gürsoy, 2013
Yemek Kitabı; Sabri Koz, Kitabevi,2002
Turkish cuisine; Özge Samancı, Arif Bilgin, Ministry of Culture publication 2008-Turkish Cuisine; Nevin Halıcı, Oğlak Publications, 2009-Cookbook; Sabri Koz, Kitabevi, 2002

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Attendance 14 % 0
Final examination 1 % 60
Total
16
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 4 56
Hours for off-the-c.r.stud 14 4 56
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 6 142

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Will be able to explain the historical development of Turkish cuisine.
2 Will be able to explain the products consumed in Turkish cuisine according to various periods.
3 Will be able to explain the traditional places and food trades specific to Turkish cuisine.
4 Learns the culture of taverns, appetizers and beverages.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Turkish cuisine Turkish cuisine; Özge Samancı, Arif Bilgin, Ministry of Culture publication 2008
2 Central Asian Period 15th Century Ottoman Cuisine; Mahmud Sirvani, Gökkubbe Y. 2005
3 Westward migration and Seljuks 500 Years of Ottoman Cuisine; Marianna Yerasimos, Boyut 2008
4 Ottoman period (Foundation and Principalities Period) Turkish cuisine; Nevin Halıcı, Oğlak Publications, 2009
5 Ottoman period (Classical Period 15th-17th centuries) Our Culinary Culture in the Filter of History; Deniz Gursoy, 2013
6 Ottoman period (19th century ) Cookbook; Sabri Koz, Kitabevi, 2002
7 Ottoman period (alafrang effects) Cookbook; Sabri Koz, Kitabevi, 2002
8 Midterm
9 Religious influences and community kitchens Halıcı, Nevin. Siniden Tepsiye Klasik Türk Mutfağı, Numune Matbaacılık Ltd. Şti. İstanbul.
10 Halk mutfağı Oğuz, Burhan.Türkiye Halkının Kültür Kökenleri 1, Beslenme Teknikleri, İstanbul Matbaası, İstanbul.
11 Tavern and appetizer culture Ögel, Bahattin. Türk Kültür Tarihine Giriş IV. “Türklerde Yemek ve Beslenme Kültürü”, Kültür Bakanlı Yayınları, Ankara.
12 Beverage culture and coffee Belge, Murat. Tarih Boyunca Yemek Kültürü. İletişim Yayınları, İstanbul
13 An overview
14 Final examination


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 5 3 3 3 3 3 2 2 2 2 2 1
C1 5 3 2 2 1 1 1 1 2 2 1 1
C2 5 3 2 2 5 5 2 2 3 2 2 2
C3 5 4 4 4 3 3 3 2 3 3 3 2
C4 5 4 4 3 5 4 3 3 2 1 2 1

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113054&curProgID=5609&lang=en