Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS457

OTTOMAN CULINARY PRACTICES

Course Code
GMS457
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Explain the Ottoman cuisine.
  2. Explain Ottoman culinary culture.
  3. Define cooking methods in Ottoman cuisine.
  4. Define the materials used in Ottoman cuisine.
  5. Prepare Ottoman dishes in accordance with the period.
  6. To be able to present the Ottoman dishes in accordance with the period.
  7. Learns Ottoman Palace Cuisine desserts.
  8. Learns the Ottoman Palace Cuisine drinks.
  9. Learns Ottoman Palace Cuisine dishes.
  10. Learns the origins of the materials and techniques used in the Ottoman Palace Cuisine.
  11. Learns the changes of Ottoman Palace Cuisine according to periods and social strata.
  12. Learns the structure of the Ottoman Palace Cuisine.
  13. Learns to create a menu in the concept of Ottoman Palace Cuisine.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionOttoman-Turkish culinary culture, traditions, techniques, food ingredients and food habits used in Ottoman-Turkish cuisine from its foundation to the 20th century are taught. The modernization of Ottoman-Turkish cuisine, the origins of the dishes, the culinary characteristics of the geographical regions of Turkey (Marmara, Aegean, Central Anatolia, Southeastern Anatolia and Eastern Anatolia, Mediterranean and Black Sea cuisines) are also covered in the course.
Course Contents
WEEK TOPICS
1st Week Introduction and Orientation
2nd Week Cooking Methods Used in Ottoman Cuisine
3rd Week Practical Sessions on Ottoman Palace Cuisine (Stuffed Dishes, Pastries, Milk-Based Desserts)
4th Week Ottoman Palace Kitchen Applications (Offal, Salads, Syrups)
5th Week Ottoman Palace Kitchen Applications (Grilled Meats, Pilafs, Syrups)
6th Week Ottoman Palace Kitchen Applications (Skillet Dishes, Stews, Syrups)
7th Week Ottoman Palace Cuisine Applications (Pasta, Pilaki, Syrup-Based Desserts)
8th Week Midterm Exam
9th Week Ottoman Palace Cuisine Applications (Game, Tarator, Pastries)
10th Week Ottoman Palace Cuisine Applications (Pide, Syrup-Based Desserts, Beverages)
11th Week Practical Applications of the Ottoman Palace Kitchen (Seafood, Pilafs, Halva)
12th Week Practical Applications of the Ottoman Palace Kitchen (Stews, Pilafs, Syrup-Based Desserts)
13th Week Practical Applications of the Ottoman Palace Kitchen (Sauteed Dishes, Olive Oil-Based Dishes, Elmasiye)
14th Week Practical Applications of the Ottoman Palace Kitchen (Meatballs, Tarators, Milk-Based Desserts)
15th Week Final Exam
Recommended or Required Reading1)Muhammed Bin Mahmud Şirvani, (2005), 15. Yüzyıl Osmanlı Mutfağı, Haz., Prof Dr. Mustafa Argunşah ve Müjgan Çakır, İstanbul, Gökkubbe Yayınları,
2)Mehmed Reşad, .,(2018), Fenn-i Tabahat (1340-1341), Haz. Priscilla Mary Işın, Kitap Yayınevi, İstanbul
3)Şavkay, T.,(2000), Osmanlı Mutfağı, Şekerbank Yayınları, İstanbul,
4)Hadiye Fahriye.,(2018), Yeni Ev Kadınının Yemek Kitabı:(1340-1924), Çev., Ertuğrul Karakaş. İstanbul: Cinius Yayınları
5)Dürrizade Nurullah Mehmed Efendi, (2015) Ağdiye Risalesi(1178-1764), Haz., Mine Esiner Özen, İstanbul, İşaret Yayınları
6)Ali Eşref Dede Efendi, (1992), Ali Eşref Dede'nin Yemek Risalesi(1275-1859), Haz., Feyzi Halıcı, Atatürk Kültür, Dil ve Tarih Yüksek Kurumu Atatürk Kültür Merkezi Yayını, Sayı:62, Türk Kültüründen Görüntüler Dizisi- Sayı:17, Ankara,
7)Yerasimos, S. (2002), Sultan Sofraları:15. ve 16. Yüzyılda Osmanlı Saray Mutfağı, Yapı Kredi Yayınları, İstanbul
8)Aşçıyan, O. (2018), Alaturka ve Alafranga Yeni Yemek Kitabı 1907, Aras Yayıncılık, İstanbul
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Practice 1 30
Total(%) 60
Contribution of In-term Studies to Overall Grade(%) 60
Contribution of Final Examination to Overall Grade(%) 40
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
Preparation for Final exam 1 2 2
Course hours 14 3 42
Preparation for Midterm exam 1 2 2
Laboratory (including preparation) 14 3 42
Final exam 1 1 1
Homework
Total Work Load90
Total Work Load / 30 (h)3
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9 LO10 LO11 LO12 LO13
K1 X
K2 X X X X X X
K3
K4
K5
K6 X X X X X X
K7
K8
K9
K10 X X X X X X
K11 X X X X X X
K12 X X X X X X
K13
K14
K15
K16
K17
K18
K19
K20 X X X X X X
K21
K22
K23