Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS301

TURKISH CULINARY CULTURE I

Course Code
GMS301
Semester
Fifth Term (Fall)
Theory+Practice
1 + 3
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study3
SemesterFifth Term (Fall)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learn the history of Turkish cuisine.
  2. Learn the definitions and basic principles of Turkish Cuisine
  3. Learn the tools and equipment used in Turkish Cuisine
  4. Learn the cooking techniques used in Turkish Cuisine and the way of serving the prepared foods.
  5. Learn food safety and food preservation methods in Turkish Culinary culture.
  6. Learn the soups in Turkish Culinary culture.
  7. Learn egg dishes in Turkish Culinary culture
  8. Learn the salads in Turkish Culinary culture.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsGastronomy and Food History, Basic Culinary Practice, Kitchen Management and Menu Planning, Ancient Food Culture, Basic Dough Making Tech.
Course DescriptionThe aim of this course is to create awareness of Turkish cuisine by transferring all the components that make up the Turkish cuisine, cooking techniques and product types together with their historical and geographical origins
Course Contents
WEEK TOPICS
1st Week Introduction and orientation
2nd Week Ancient Anatolian civilizations and ancient Anatolian cuisine with Mesopotamian influence
3rd Week Ancient Hellenic and Eastern Roman Cuisine
4th Week Central Asian and Seljuk State Cuisine
5th Week Ottoman period and Republic period cuisine
6th Week Food Storage Methods in Turkish Cuisine (drying, roasting, salting, seasoning, jams, pickles)
7th Week Soups
8th Week Midterm
9th Week Egg Dishes
10th Week Salads
11th Week Appetizers, Sauces and Tarators
12th Week Piyazlar ve Pilakiler
13th Week Meatballs (from red meat, poultry and fish)
14th Week Rice dishes
15th Week Final Exam
Recommended or Required ReadingBaysal , A., Merdol , T. K., Ciğerim , N. ve Sacır, H. (2000). Türk Mutfağından Örnekler (3. Baskı). Ankara: Kültür Bakanlığı Yayınları
Dalby, A. Grainger, S., (2001), Antik Çağ Yemekleri ve Yemek Kültürü. (Betül Avunç, Çev.). İstanbul: Homer Kitabevi
Efendi, D. M. (2015). Ağdiye Risalesi (Hazırlayan: M. E. Özen). İstanbul: İşaret Yayınları.
Fahriye, H. ( 2018). Yeni Ev Kadınının Yemek Kitabı:(1340-1924), (E. Karakaş, Çev.). İstanbul: Cinius Yayınları
Halıcı, N. (2015). Türk Mutfağı. (2. Baskı). İstanbul: Oğlak Yayıncılık.
Işın, P.M. (2020b). Avcılıktan Gurmeliğe Yemeğin Kültürel Gelişimi. (3. Baskı), s. Yapı Kredi Yayınları, İstanbul
Şirvani, M. M. (2005). 15. Yüzyıl Osmanlı Mutfağı (Hazırlayanlar: Mustafa Argunşah ve Müjgan Çakır). İstanbul: Gökkubbe Yayınları.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Project
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Total(%) 40
Contribution of In-term Studies to Overall Grade(%) 40
Contribution of Final Examination to Overall Grade(%) 60
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz
Individual or group work 14 2 28
Preparation for Final exam 4 5 20
Course hours 14 4 56
Preparation for Midterm exam 3 5 15
Laboratory (including preparation) 8 3 24
Final exam 1 2.5 2.5
Homework 2 4 8
Presentation (including preperation) 2 2 4
Kitchen Practics 1 1 1
Total Work Load160.5
Total Work Load / 30 (h)5.35
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8
K1 X
K2
K3
K4 X X X X
K5 X
K6 X X X X X X
K7
K8
K9
K10 X
K11 X X X X X X
K12 X X X X X X
K13 X X X X X X
K14 X X X X X X
K15 X X X X
K16
K17
K18
K19
K20
K21
K22
K23