COURSE INTRODUCTION AND APPLICATION INFORMATION

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 / Workshop
Lecturing / 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;
  • Knows the equipment, materials and methods used in prepartion of menus in the Turkish Cuisine
  • Knows the style and types of menus in the Turkish Cuisine
  • Applies professional skills and considers hygiene and safety when preparing Turkish menus
  • Evaluates the quality of menus in the Turkish Cuisine
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

 



Course Category

 Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

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

 

EVALUATION SYSTEM

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

ECTS / WORKLOAD TABLE

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

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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