Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1ASC133Turkish Cuisine I1+3+03626.09.2025

 
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 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 Sınav uygulamalarında yarıyıl sonu sınavına vize konuları dahil edilmektedir.
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 Türk Mutfağı; Nevin Halıcı, Oğlak Yayınları, 2009
Yemek Kitabı; Sabri Koz, Kitabevi,2002
Türk Mutfağı; Özge Samancı, Arif Bilgin, Kültür Bakanlığı yayını 2008
15. Yüzyıl Osmanlı Mutfağı; Mahmud Şirvani, Gökkubbe Y. 2005
Tarih Süzgecinde Mutfak Kültürümüz; Deniz Gürsoy, 2013
AÖF TÜRK MUTFAĞI
Course Notes 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 % 30
Practice 1 % 20
Final examination 1 % 50
Total
3
% 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 To be able to explain the historical development of Turkish cuisine
2 To be able to explain the products consumed in Turkish cuisine according to various periods
3 To be able to explain the traditional places and food trades specific to Turkish cuisine.
4 To learn tavern, appetiser and beverage culture.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction - Explanation of the course. Project topics assigned.
2 Theoretical information about the introduction to Turkish cuisine Turkish cuisine; Özge Samancı, Arif Bilgin, Ministry of Culture publication 2008
3 Theoretical explanation of the Central Asian period Explanation of the Central Asian period 15th Century Ottoman Cuisine; Mahmud Sirvani, Gökkubbe Y. 2005
4 Westward migration and Seljuks Theoretical explanation of migration to the west and the Seljuks 500 Years of Ottoman Cuisine; Marianna Yerasimos, Boyut 2008
5 Ottoman period (Establishment and Principalities Period) Explanation of the Ottoman foundation and the period of the principalities Turkish cuisine; Nevin Halıcı, Oğlak Publications, 2009
6 Ottoman period (Classical Period 15th-17th centuries) Ottoman period, 15-17th century classical period explanation Our Culinary Culture in the Filter of History; Deniz Gursoy, 2013
7 Ottoman period(19th century ) Ottoman period (19th century) explanation Cookbook; Sabri Koz, Kitabevi, 2002
8 Midterm
9 Ottoman period (Western influences) Explaining the western influences of the Ottoman period Cookbook; Sabri Koz, Kitabevi, 2002
10 Religious influences and community kitchens Explaining religious influences and community kitchens Halıcı, Nevin. Siniden Tepsiye Klasik Türk Mutfağı, Numune Matbaacılık Ltd. Şti. İstanbul.
11 Folk cuisine Explaining the folk cuisine Oğuz, Burhan.Türkiye Halkının Kültür Kökenleri 1, Beslenme Teknikleri, İstanbul Matbaası, İstanbul.
12 Tavern and appetizer culture Explaining the culture of taverns and appetizers Ögel, Bahattin. Türk Kültür Tarihine Giriş IV. “Türklerde Yemek ve Beslenme Kültürü”, Kültür Bakanlı Yayınları, Ankara.
13 Beverage culture and coffee Explaining beverage culture and coffee Belge, Murat. Tarih Boyunca Yemek Kültürü. İletişim Yayınları, İstanbul
14 General Review
15 final exam

 
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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