Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
6GST324Turkish Cuisine I1+3+034

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To learn basic traditional kitchen techniques in Turkish cuisine; To describe the special cooking techniques of Turkish cuisine.
Course Content Application of basic traditional Turkish recipes; Meat, poultry, fish, offal, seafood, vegetables, legumes, fruits, learning Turkish cooking techniques.
Course Methods and Techniques Lecture, question-answer, discussion, problem solving.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Büşra DİKEN ÇOLAK
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Nevin Halıcı - Turkish Cuisine
Applied Turkish Cuisine
Prof. Dr. Nilüfer ŞAHİN PERÇİN, Lect. See. Ceyhun UÇUK

Course Category
Social Sciences %10
Field %90

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
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 1 14
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 10 10
Practice 14 3 42
Final examination 1 15 15
Total Work Load   Number of ECTS Credits 4 109

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns Turkish cuisine and its historical development.
2 Learns about soups, moussaka and pans and applies it.
3 Makes roasting and baking dishes.
4 Learns noodles and rice.
5 Makes applications of olive oil dishes, salads and appetizers.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Historical Development of Turkish Cuisine Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
2 Hygiene, Sanitation Practices and Safety Measures in the Kitchen Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
3 Preparation, cooking and presentation of soups Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
4 Preparation, cooking and presentation of olive oil dishes Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
5 Preparation, cooking and presentation of stuffed and stuffed wraps Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
6 Preparation, cooking and presentation of pilav Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
7 Preparation, cooking and presentation of meatballs Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
8 MIDTERM Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
9 Preparation, cooking and presentation of Musakka and tava Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
10 Preparation, cooking and presentation of Silkme Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
11 Preparation, cooking and presentation of Bastı Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
12 Preparation, cooking and presentation of roasted meats Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
13 Preparation, cooking and presentation of oven dishes Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
14 Preparation, cooking and presentation of kebabs Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK
15 Preparation and Presentation of Meat Dishes Uygulamalı Türk Mutfağı Prof. Dr. Nilüfer ŞAHİN PERÇİN, Öğr. Gör. Ceyhun UÇUK


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5
C2 3 5 5 2 5 3 2 5 1 2 5
C3 3 5 5 2 5 3 2 5 1 2 5
C4 3 5 5 2 5 3 2 5 1 2 5
C5 3 5 5 2 5 3 2 5 1 2 5

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