Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS302

TURKISH CULINARY CULTURE II

Course Code
GMS302
Semester
Sixth Term (Spring)
Theory+Practice
1 + 3
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study3
SemesterSixth Term (Spring)
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. Learns the organizational structure of Turkish cuisine.
  4. Relate the differences between Turkish and international cuisine.
  5. Learns meat dishes and cooking styles in Turkish Culinary culture.
  6. Learns the dishes prepared from seafood in Turkish Cuisine culture, the way of cooking and serving.
  7. Learns the vegetable dishes, cooking and serving styles in Turkish Culinary culture.
  8. Learns offal dishes, cooking and serving styles 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 Tek,
Course DescriptionThe aim of this course; To create awareness of Turkish Cuisine by transferring all the components, cooking techniques and product types that make up the Turkish Cuisine together with their historical and geographical origins.
Course Contents
WEEK TOPICS
1st Week Meat Dishes
2nd Week Meat Dishes
3rd Week Poultry
4th Week Poultry
5th Week Sea Products
6th Week Vegetable food
7th Week Offal Dishes
8th Week Midterm
9th Week Legumes Dishes
10th Week Dolmalar Sarmalar
11th Week Pastries
12th Week Desserts
13th Week Desserts
14th Week Beverages
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
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 10
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)
Total Work Load155.5
Total Work Load / 30 (h)5.18
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