TURKISH CULINARY AREA RESEARCHS

GMS502

Course Code: GMS502
Semester: First Term (Fall)
Theory+Practice: 2 + 2
ECTS: 10

Course Type

Compulsory Course

Course Level

Master's Degree With Thesis

Year of Study

Semester

First Term (Fall)

ECTS

Name of Lecturer(s)

Instructor Servet Kazım Güney

Learning Outcomes

At the end of this course, the students;

Learns the history of Turkish Cuisine.
Learns the definitions and basic principles of Turkish Cuisine.
Learns the cooking techniques used in Turkish Cuisine.
Learns meat dishes and cooking methods in Turkish Culinary culture.
Learns the dishes prepared from poultry in Turkish Culinary culture, cooking and serving methods.
Learns the dishes prepared from seafood in Turkish Culinary culture, cooking and serving methods.
Learns vegetable dishes, cooking and serving methods in Turkish Culinary culture.
Learns offal dishes, cooking and serving methods in Turkish Culinary culture.
Learns legume dishes, cooking and serving methods in Turkish Culinary culture.
Learns the cooking and serving methods of dolmas and sarmas in Turkish Culinary culture.
Learns the ways of cooking and serving börek and pastries in Turkish Culinary culture.
Learns to prepare and serve desserts and drinks in Turkish Culinary culture.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Gastronomy and Food History, Basic Kitchen Practices, Kitchen Management and Menu Planning, Ancient Food Culture, Basic Dough Making Techniques

Course Description

The aim of this course is; to create awareness of Anatolian Cuisine by conveying all the components, cooking techniques and product types that make up Turkish Cuisine, together with their historical and geographical origins.

Course Contents

WEEK	TOPICS
1^st Week	Introduction and Orientation
2^nd Week	Ancient Anatolian Cuisine
3^rd Week	Cuisine of the Roman and Byzantine Periods
4^th Week	Cuisine of the Seljuk Empire Period
5^th Week	Cuisine of the Ottoman Empire Period
6^th Week	Cuisine of the Ottoman Empire Period
7^th Week	Republican Era Cuisine
8^th Week	Midterm Exam Week
9^th Week	Project Presentations and Applications
10^th Week	Project Presentations and Applications
11^th Week	Project Presentations and Applications
12^th Week	Project Presentations and Applications
13^th Week	Project Presentations and Applications
14^th Week	Project Presentations and Applications
15^th Week	Final Exam

Recommended or Required Reading

1. Baysal , A., Merdol , T. K., Ciğerim , N. ve Sacır, H. (2000). Türk Mutfağından Örnekler (3. Baskı). Ankara: Kültür Bakanlığı Yayınları
2. Dalby, A. Grainger, S., (2001), Antik Çağ Yemekleri ve Yemek Kültürü. (Betül Avunç, Çev.). İstanbul: Homer Kitabevi
3. Efendi, D. M. (2015). Ağdiye Risalesi (Hazırlayan: M. E. Özen). İstanbul: İşaret Yayınları.
4. Fahriye, H. ( 2018). Yeni Ev Kadınının Yemek Kitabı:(1340-1924), (E. Karakaş, Çev.). İstanbul: Cinius Yayınları
5. Halıcı, N. (2015). Türk Mutfağı. (2. Baskı). İstanbul: Oğlak Yayıncılık.
6. Güney, S.K. (2021). Türk Mutfağını Anlamak. Ankara: Nobel Yayınevi
7. Işın, P.M. (2020b). Avcılıktan Gurmeliğe Yemeğin Kültürel Gelişimi. (3. Baskı), s. Yapı Kredi Yayınları, İstanbul
8. 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
Practice
Questions/Answers

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	3	3
Preparation for Quiz
Individual or group work	1	80	80
Preparation for Final exam	1	70	70
Course hours	14	3	42
Preparation for Midterm exam	1	60	60
Laboratory (including preparation)	7	4	28
Final exam	1	3	3
Homework	2	5	10
Presentation (including preperation)	1	3	3
Total Work Load			299
Total Work Load / 30 (h)			9.96
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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