Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC271Local Cuisines2+2+03511.11.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The aim of this course is to teach the local culinary culture, to teach the food culture of these regions, to let them know the products grown in the region, to provide information about the products with geographical marks and to gain the competencies of preparing local dishes.
Course Content Central Anatolian Cuisine, Eastern Anatolia Region Cuisine, Southeast Anatolia Cuisine, Mediterranean Cuisine, Aegean Cuisine, Black Sea Region Cuisine, Thrace Cuisine is realized with theoretical and practical training.
Course Methods and Techniques 14 haftalık eğitim boyunca teorik ve pratik bilgilerin yardımıyla yöresel mutfak uygulamalarını öğrenir.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Günay HASDEMİR gunnayh@hotmail.com
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Zeynep Alkaşı- Local Turkish Food
Local Cuisines of Turkey-
Local Cuisines with Basic Information-
Course Notes Sofra- Regional Kitchens

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 12 2 24
Mid-terms 1 10 10
Practice 12 2 24
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 134

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 To be able to prepare local dishes.
2 To be able to use the products grown in the regions in future culinary life
3 To have information about the local culture.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Getting to Know Turkish Regional Cuisine
2 Getting to Know Turkish Regional Cuisine
3 Getting to know the Marmara Region Cuisine
4 Getting to know the Marmara Region Cuisine
5 Getting to Know the Cuisine of the Eastern Anatolia Region
6 Getting to Know the Cuisine of the Eastern Anatolia Region
7 Getting to Know the Cuisine of the Southeastern Anatolia Region
8 Getting to Know the Cuisine of the Southeastern Anatolia Region
9 Getting to Know the Cuisine of the Central Anatolia Region
10 Getting to Know the Mediterranean Region Cuisine
11 Getting to Know the Black Sea Region Cuisine
12 Getting to Know the Black Sea Region Cuisine
13 Getting to know the Aegean Region Cuisine
14 Getting to know the Aegean Region Cuisine

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

  bbb

  
  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=239381&curProgID=5609&lang=en