Course Name | Turkish Cuisine |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 305 | Fall | 2 | 2 | 3 | 5 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Required | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecturing / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | Preparing and presenting menus in the Turkish Cuisine in accordance with nutritional principles |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | The general structure of Turkish Cuisine. The ingredients used in Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Turkish cuisine and plate presentation and organization compatible with these elements |
Related Sustainable Development Goals | |
| Core Courses | X |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction | |
2 | Jams and pickles | 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos Ev Konserveleri Refet Öncel |
3 | Soups | 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan ÇORBANIN KİTABI Ebru Omurcalı ALİ EŞREF DEDE’NİN YEMEK RİSALESİ Feyzi Halıcı |
4 | Pilaf | 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan GEÇMİŞTEN GÜNÜMÜZE TÜRK MUTFAĞI Gülten Yenici SOFRAMDA ANADOLU:KARADENİZ YEMEKLERİ M. Faruk Bayrak |
5 | Stuffed food | 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan OSMANLI’DAN GÜNÜMÜZE TÜRK MUTFAĞI Ömür Akkor SOFRAMDA ANADOLU:KARADENİZ YEMEKLERİ M. Faruk Bayrak |
6 | Stew | 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan |
7 | Appetizers | MEZE Gülhan Kaya TÜRK MEZELERİ Elif Adalı-Arzu Karakılıç RAKI BALIK AYVALIK MEZE KİTABI Erkan Acurol Arzu Acurol |
8 | Midterm Exam | |
9 | Pastry | GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos TÜRK VE DÜNYA TATLILARI Tuğrul Şavkay YEMEK ÖĞRETİMİ-PİLAVLAR,MAKARNALAR VE HAMUR İŞLERİ Ekrem Muhittin Yeğen |
10 | Pastry | GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos TÜRK VE DÜNYA TATLILARI Tuğrul Şavkay YEMEK ÖĞRETİMİ-PİLAVLAR,MAKARNALAR VE HAMUR İŞLERİ Ekrem Muhittin Yeğen ADIM ADIM HAMUR İŞLERİ ve EKŞİ MAYALI EKMEKLER Hakan Doğan SOFRAMDA ANADOLU:EGE YEMEKLERİ M. Faruk Bayrak |
11 | Milky Desserts | 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos TÜRK VE DÜNYA TATLILARI Tuğrul Şavkay TÜRK ve BATI MUTFAĞINDAN YEMEK TARİFLERİ Ülkü Necipoğlu |
12 | Desserts with syrup | ALİ EŞREF DEDE’NİN YEMEK RİSALESİ Feyzi Halıcı |
13 | Menu Presentation | |
14 | Menu Presentation | |
15 | Final and Project Presentation | |
16 | Review of the Semester |
Course Notes/Textbooks | |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | 1 | 20 |
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | 1 | 20 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 4 | 70 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 4 | 64 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 16 | 2 | 32 |
Field Work | |||
Quizzes / Studio Critiques | 25 | ||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 19 | ||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | ||
Final Exams | 1 | ||
Total | 96 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | X | ||||
11 | Speaks a second foreign at a medium level of fluency efficiently | X | ||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest