| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ206B | Turkish Kitchen Applications and Techniques | Compulsory | 2 | 4 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of this course is to examine the Turkish cuisine from the Central Asian period to the present and to have knowledge about it. |
| Name of Lecturer(s) |
| Öğr. Gör. Miraç İlyas KIVANÇ |
| Learning Outcomes |
| 1 | To explain the history of Turkish cuisine. | | 2 | To define the tools and equipment used in Turkish cuisine. | | 3 | To apply cooking techniques in Turkish cuisine. | | 4 | To apply the kinds of food made in Turkish cuisine. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Cultures that Turkish Culinary Culture has been influenced and influenced during the development process from Central Asia to today, eating and drinking habits of people living in this geography, tools and equipments used in the preparation of these foods and beverages, food storage and cooking techniques |
| Weekly Detailed Course Contents |
|
| 1 | Turkish nutrition culture | | | | 2 | Turkish cuisine culture | | | | 3 | History of Turkish cuisine | | | | 4 | Turkish kitchen equipment | | | | 5 | | Cooking technique in Turkish cuisine | | | 6 | Factors affecting food quality | | | | 7 | Tools and equipments used in Turkish cuisine | | | | 8 | Midterm | | | | 9 | Tools and equipments used in Turkish cuisine | Tools and equipments used in Turkish cuisine | | | 10 | Features of international cuisine | Features of international cuisine | | | 11 | | Taste | | | 12 | | Turkish appetizers, Turkish hot dishes | | | 13 | | Turkish desserts | | | 14 | | Turkish pastries | | | 15 | | White and red meat dishes in Turkish cuisine | |
|
| Recommended or Required Reading |
| ÖZKAYA, Fügen Durlu ve CÖMERT, Menekşe, (2017), Türk Mutfağında Yolculuk. Ankara: Detay Yayıncılık.
ŞENGÜL, Serkan ve TÜRKAY, Oğuz, (2017), Türkiye'nin Yöresel Mutfakları. Ankara: Detay Yayıncılık. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Report Preparation | 1 | 5 | 5 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 5 | 5 |
| Homework | 14 | 3 | 42 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 2 | 2 | | LO2 | 2 | 2 | 2 | 3 | 2 | 2 | 2 | 3 | 2 | 2 | | LO3 | 2 | 2 | 3 | 2 | 3 | 2 | 3 | 2 | 3 | 2 | | LO4 | 1 | 3 | 3 | 2 | 2 | 2 | 3 | 2 | 2 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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