COURSE UNIT TITLE

: TURKISH CUISINE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

GÖRKEM GIRGIN

Offered to

Gastronomy and Culinary Arts

Course Objective

Starting from the Turkish food culture, Turkish culture in the cuisine and to explain the importance of Turkish cuisine in the materials used and to ensure the implementation of student teaching dishes.

Learning Outcomes of the Course Unit

1   To detect the Ottoman Palace Cuisine and apply
2   To identify and prepare feasts
3   To understand the general characteristics of Turkish cuisine culture
4   To apply the examples of Turkish cuisine
5   To evaluate in terms of nutrition and health of Turkish cuisine

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Asia until the 12th century Turkish Culinary
2 Asia until the 12th century Turkish Culinary
3 Turkey during the Seljuk Turkish Cuisine; Westward migration and change
4 Turkey during the Seljuk Turkish Cuisine; Westward migration and change
5 14. YY Food Culture in Anatolia
6 14. YY Food Culture in Anatolia
7 Midterm
8 Midterm
9 Classical Ottoman Palace Cuisine
10 Banquet Dinner in Festival
11 General Characteristics of Turkish Cuisine Culture
12 Turkish Food Tradition and Tradition
13 Crockery Etiquette
14 Evaluation of nutrition and health of Turkish Cuisine
15 Final Exam
16 Final Exam

Recomended or Required Reading

Makbule Gezmen Karadağ / Feride Çelebi / Yasemin Ertaş /Nevin Şanlıer, Geleneksel Türk Mutfağından Seçmeler , ISBN 978-605-4940-66-0, ANKARA, 2014, DETAY YAYINCILIK

Planned Learning Activities and Teaching Methods

Lecture, In Class Activities, Case Studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final: Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm Exam
2. Final Exam
3. Homeworks Presentaions

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles

Contact Details for the Lecturer(s)

E-mail: demet.bagiran@deu.edu.tr

Office Hours

Monday: 10:30-11:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 2 24
Preparation for midterm exam 1 7 7
Preparation for final exam 1 8 8
Preparations before/after weekly lectures 12 1 12
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 77

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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