| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD313.2 | Turkish cuisine | Elective | 3 | 5 | 2 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To provide an understanding of national, regional/local history and culture of Turkish cuisine, food and beverages, methods of Turkish food preparation, food processing and cookery systems |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Filiz AYGÜN ERTÜRK |
| Learning Outcomes |
| 1 | Student learns general cultural characteristics and historical development of Turkish cuisine | | 2 | Student learns national and regional/local, foods and beverages, kitchen operations including methods of food preparation, food processing, cookery systems and table layout | | 3 | Student learns national and reagional/local pattern of food processing and storage | | 4 | Student learns Turkish cuisine operations on specific days and events |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The topics are historical and cultural development of national and regional/local Turkish cuisine, foods and beverages, food processing, preparation, cooking and storage methods,cuisine operations on specific days and event |
| Weekly Detailed Course Contents |
|
| 1 | History and culture of Turkish cuisine | | | | 2 | Turkish cuisine in the scope of food and beverages, methods of food preparation, food processing, cookery systems and table layout | | | | 3 | National and reagional/local pattern of food processing and storage | | | | 4 | Middle Anatolia Region cuisine culture and operations | | | | 5 | East Anatolia Region cuisine culture and operations | | | | 6 | Southern Anatolia Region cuisine culture and operations | | | | 7 | The Black Sea Region cuisine culture and operations | | | | 8 | MIDTERM EXAM | | | | 9 | The Black Sea Region cuisine culture and operations | | | | 10 | The Aegean Coast Region cuisine culture and operations | | | | 11 | Mediterranean Region cuisine culture and operations | | | | 12 | Marmara Region cuisine culture and operations | | | | 13 | Turkish cuisine in spesific days and events | | | | 14 | Turkish cuisine in Ramadan | | | | 15 | Presentations | | |
|
| Recommended or Required Reading |
| Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012
Toygar K., Berkok N., Ankara Mutfak Kültürü ve Yemekleri, Ankara, 1999
Türk Mutfak Kültürü, TC Kültür Bakanlığı yayınları |
| 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 | 2 | 28 |
| Question-Answer | 14 | 1 | 14 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 7 | 1 | 7 |
| Individual Study for Final Examination | 7 | 1 | 7 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 1 | 2 | 3 | 1 | 1 | 4 | 3 | 4 | 4 | 1 | 4 | 4 | 3 | 4 | | LO2 | 1 | 1 | 2 | 3 | 1 | 1 | 4 | 3 | 4 | 4 | 1 | 4 | 5 | 3 | 4 | | LO3 | 1 | 1 | 2 | 3 | 1 | 1 | 4 | 3 | 4 | 4 | 1 | 4 | 5 | 5 | 5 | | LO4 | 1 | 1 | 2 | 3 | 1 | 1 | 4 | 3 | 4 | 4 | 1 | 4 | 5 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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