| Course Name | Regional Turkish Cuisines |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 472 | Fall/Spring | 2 | 2 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to prepare and present menus in the Regional Turkish Cuisine in accordance with nutritional principles. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course covers the general structure of Regional Turkish Cuisine, the ingredients used in Regional Turkish Cuisine, cooking techniques, the effect of historical and cultural elements in the local sense of culinary culture of the regions |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the course | |
| 2 | Black Sea Region Cuisine I | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 3 | Black Sea Region Cuisine II | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 4 | Marmara Region Cuisine | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 5 | Ottoman Cuisine | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 6 | Aegean Region Cuisine I | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 7 | Aegean Region Cuisine II | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 8 | Mediterranean Region Cuisine I | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 9 | Mediterranean Region Cuisine II | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 10 | Southeastern Anatolia Region Cuisine I | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 11 | Southeastern Anatolia Region Cuisine II | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 12 | Eastern Anatolia Region Cuisine I Midterm Exam | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 13 | Eastern Anatolia Region Cuisine II | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 14 | Central Anatolia Region Cuisine | Dağdeviren Musa, “The Turkish Cookbook”, Phaidon Press, 2019. |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 40 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 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 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 13 | |
| Final Exams | 1 | 15 | |
| Total | 120 |
| # | 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 | |||||
| 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 | |||||
| 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. | |||||
| 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 | |||||
| 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) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
