The characteristics of the Turkish culinary culture are well understood and applied.
It learns and applies the dishes that are unique to Turkish cuisine, and the change and development of Turkish cuisine is well received.
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
Course Description
Course Contents
WEEK
TOPICS
1st Week
Ottoman public kitchen
2nd Week
Otoman Palace Kitchen Dinner
3rd Week
Turkish Food Soups
4th Week
Dough Works ın Turkish Municipality
5th Week
Turkish cuisine of salad
6th Week
Turkish cuisine of olive oils
7th Week
Turkish cuisine of meat foods
8th Week
MIDTERM EXAM
9th Week
Turkish cuisine of chicken foods
10th Week
Turkish cuisine of sea ??products
11th Week
Turkish cuisine of Milky desserts
12th Week
Turkish cuisine of sorbet sweeties
13th Week
Turkish cuisine of sherbet, compote and composters
14th Week
Turkish cuisine of halvah
15th Week
FİNAL EXAM
16th 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
Halıcı, N., Southeastern Anatolian Region Foods, Arı Ofset Matbaacılık, Konya, 1993.
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
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(%)
