Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
7GST419Turkish Cuisine Iı1+3+036

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 be able to comprehend the food culture of Turkish Cuisine. To be able to recognize the food groups of local cuisines. To teach Ottoman and local dishes practically.
Course Content Turkish cuisine ,Local cuisines
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Günay Hasdemir
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Gürman, Ülker (1993), Mutfak ve Yemek Temel Bilgileri Ankara: Alfa Yayıncılık./Koçak, Nilüfer (1999), Yiyecek ve İçecek Yönetimi 1 İzmir: Kanyılmaz Matbası
Gürman, Ülker (1993), Mutfak ve Yemek Temel Bilgileri Ankara: Alfa Yayıncılık./Koçak, Nilüfer (1999), Yiyecek ve İçecek Yönetimi 1 İzmir: Kanyılmaz Matbası

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 4 56
Hours for off-the-c.r.stud 14 4 56
Mid-terms 1 15 15
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 6 157

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns and applies the dishes of Marmara and Black Sea region.
2 Learns and applies the dishes of Central Anatolia and Eastern Anatolia region.
3 He learns and cooks the dishes of the Aegean and Mediterranean regions.
4 Learns about the dishes of the Southeastern Anatolia region.
5 Learns the Ottoman Turkish Cuisine practices.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Marmara Region Dishes and Applications
2 Marmara Region Dishes and Applications
3 Black Sea Region Dishes and Practices
4 Black Sea Region Dishes and Practices
5 Dishes and Practices of the Central Anatolia Region
6 Dishes and Practices of the Central Anatolia Region
7 Eastern Anatolian Region Dishes and Applications
8 Midterm
9 Eastern Anatolian Region Dishes and Applications
10 Aegean Region Dishes and Practices
11 Aegean Region Dishes and Practices
12 Mediterranean Region Dishes and Practices
13 Mediterranean Region Dishes and Practices
14 Dishes and Practices of the Southeastern Anatolia Region
15 Genel tekrar


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 5 3 5 5 5 5 4 5 3 4 5 4
C1 5 3 5 5 5
C2 5 3 5 5 5
C3 5 3 5 5 5
C4 5 3 5 5 5
C5 5 3 5 5 5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211187&curProgID=5713&lang=en