TURKISH CULINARY CULTURE AND APPLICATIONS I

AŞL104

Course Code: AŞL104
Semester: Second Term (Spring)
Theory+Practice: 1 + 3
ECTS: 6

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Second Term (Spring)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

The nomadic Turks (Huns, UYgurlar, Göktürkler) who play a role in the formation of the Turkish cuisine know the culinary culture
Turkey Seljuks period to learn how the change that he was of Turkish cuisine
The Ottoman period, developing and enriching Turkish kitchen culture knows. Know the characteristics of modern Turkish cuisine. 3)The Ottoman period, developing and enriching Turkish kitchen culture knows. Know the characteristics of modern Turkish cuisine.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Turkish cuisine culture and history
2^nd Week	Foods and beverages specific to Turkish cuisine, cooking methods and equipment used, preparation of tableware
3^rd Week	Traditional and regional / regional food processing and storage in Turkish cuisine
4^th Week	Central Anatolian culinary culture
5^th Week	Eastern Anatolia region culinary culture
6^th Week	Southeastern Anatolia region culinary culture
7^th Week	Culinary culture of the Black Sea Region
8^th Week	MIDTERM EXAM
9^th Week	Aegean region culinary culture
10^th Week	Mediterranean region culinary culture
11^th Week	Marmara Region culinary culture
12^th Week	Ottoman Cuisine Food, Preparation and Service
13^th Week	Turkish cuisine culture on special days and events
14^th Week	Ramazan Turkish cuisine, individual suggestions
15^th Week	FİNAL EXAM
16^th Week

Recommended or Required Reading

Halıcı, N. Turkish Cuisine, Oğlak Publications, 2009.
Baysal, A., Merdol, T. K. Sacir, H. et al. Examples from Turkish Cuisine, Ministry of Culture Publications, Ankara, 2000

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Eğitim-Project Presentation
Practice

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	1	20
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	3	42
Preparation for Final exam	1	20	20
Course hours	14	4	56
Preparation for Midterm exam	1	10	10
Laboratory (including preparation)	14	3	42
Final exam	1	1	1
Homework	1	10	10
Total Work Load			182
Total Work Load / 30 (h)			6.06
ECTS Credit of the Course			6

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12