Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2ASC134Turkish Cuisine Iı1+3+03610.06.2026

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
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 To examine Turkish cuisine culture, geography, climate, history and cultural interactions and cuisine cultures that are formed depending on the materials offered by the local regions and show common aspects with each other.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye ZAFERA
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Turkish cuisine; Özge Samancı, Arif Bilgin, Ministry of Culture publication 2008 15th Century Ottoman Cuisine; Mahmud Sirvani, Gökkubbe Y. 2005 500 Years of Ottoman Cuisine; Marianna Yerasimos, Dimension 2008 Turkish cuisine; Nevin Halıcı, Capricorn Publications, 2009
Course Notes Turkish cuisine; Özge Samancı, Arif Bilgin, Ministry of Culture publication 2008
15th Century Ottoman Cuisine; Mahmud Sirvani, Gökkubbe Y. 2005
500 Years of Ottoman Cuisine; Marianna Yerasimos, Dimension 2008
Turkish cuisine; Nevin Halıcı, Capricorn Publications, 2009
Documents Türk Mutfağı; Özge Samancı, Arif Bilgin, Kültür Bakanlığı yayını 2008 15. Yüzyıl Osmanlı Mutfağı; Mahmud Şirvani, Gökkubbe Y. 2005 500 Yıllık Osmanlı Mutfağı; Marianna Yerasimos, Boyut 2008 Türk Mutfağı; Nevin Halıcı, Oğlak Yayınları, 2009

Course Category
Social Sciences %20
Field %80

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 % 30
Practice 1 % 0
Final examination 1 % 60
Total
3
% 90

 
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 Gain information about Regional Culinary Culture
2 It evaluates Turkish culinary culture and history.
3 It can process the product correctly according to food groups.
Beceri 
4 They gain the ability to understand the recipe styles and diversity of Turkish cuisine.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 The Historical Development of Turkish Cuisine. Sabri Koz, Cookbook, Istanbul: Bookstore, 2003, Nevin Halıcı, Turkish Cuisine, Istanbul: Capricorn Publishing, 2009
2 Cooking methods in Turkish cuisine Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008, (hazard) Sabri Koz, Cookbook, Istanbul: Bookstore, 2003.
3 Table setting and service, the concept of special occasions, and food culture in Turkish cuisine. Sabri Koz, Cookbook, Istanbul: Bookstore, 2003.Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
4 Dried Legume Dishes in Turkish Cuisine Metin Gümüş, Antep Cuisine, Istanbul: Snow Publications, 2009.Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
5 Vegetable dishes in Turkish culinary culture Sabri Koz, Cookbook, Istanbul: Bookstore, 2003.. Süleyman Kazmaz, Rize Food and Food Culture, Ankara: Odak Ofset, 1992. Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
6 Soups from Turkish cuisine Sabri Koz, Cookbook, Istanbul: Bookstore, 2003. Fatma Çıkla, Çukurova Foods, Ankara: İnkılap, 1998. Süheyl Budak, Antakya Cuisine, [c.y.]: Markaj, 2008. Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
7 Pasta from Turkish cuisine Sabri Koz, Cookbook, Istanbul: Bookstore, 2003. Fatma Çıkla, Çukurova Foods, Ankara: İnkılap, 1998. Süheyl Budak, Antakya Cuisine, [c.y.]: Markaj, 2008. Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
8 MIDTERM EXAM
9 Vegetable dishes in Turkish culinary culture Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008, Ömür Akkor, Bursa Cuisine, Istanbul: İşbankası Culture Publications, 2011
10 Rice dishes in Turkish culinary culture Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008, Ömür Akkor, Bursa Cuisine, Istanbul: İşbankası Culture Publications, 2011
11 Meatballs in Turkish culinary culture Atrun Ünsal, When the Milk Sleeps, Istanbul: Yapı Kredi Publications, 2009
12 Turkish culinary culture: offal Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008 Aylin Doğan, “Traditional Bread Baking Techniques in Anatolian Culinary Culture” Food and Culture, Istanbul: Çiya Publications, 2013, p. 24-37. Aylin Doğan, “Pileki Stone and Pileki Bread”, Bread Book, (ed.) Emine Gürsoy Naskali, İstanbul: Bookstore, 2014, p. 111-141. Kamik Toygar, Traditional Bread and Pastry Meals, Ankara: Ankara University Press, 1995. Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
13 Desserts and Turkish coffee culture in Turkish cuisine Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008 Aylin Doğan, “Traditional Bread Baking Techniques in Anatolian Culinary Culture” Food and Culture, Istanbul: Çiya Publications, 2013, p. 24-37. Aylin Doğan, “Pileki Stone and Pileki Bread”, Bread Book, (ed.) Emine Gürsoy Naskali, İstanbul: Bookstore, 2014, p. 111-141. Kamik Toygar, Traditional Bread and Pastry Meals, Ankara: Ankara University Press, 1995. Deniz Gürsoy, Our Local Cuisine, Istanbul: Oğlak Publications, 2008
14 Project presentations
15 General Review

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14
All 4 3 4 1 3 2 2 3 2 1 3 4 4 3
C1 4 2 4 1 4 2 2 3 2 1 3 5 3 2
C2 4 5 2 1 2 1 2 2 3 1 3 2 3 5
C3 5 3 3 1 3 2 2 2 2 1 4 5 4 3
Sk4 4 2 5 1 4 2 3 3 2 1 3 3 5 2

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