COURSE UNIT TITLE

: TURKISH CUISINE

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3011 TURKISH CUISINE COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

YELIZ DEMIR

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 understand the general characteristics of Turkish cuisine culture
2   to apply the examples of Turkish cuisine
3   to apply the examples of Turkish desserts

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Turkish cuisine culture
2 The formation process of Turkish cuisine
3 Special day concept and food cultureTurkish cuisine culture
4 Soups and mantı in Turkish cuisine theoretical explanation
5 Preparing Turkish cuisine soups
6 Preparing mantı
7 Midterm
8 Midterm
9 Vegetable meals in Turkish cuisine culture
10 Vegetable melas in Turkish cuisine culture
11 Kebabs and giblets in Turkish cuisine culture
12 Kebabs and giblets in Turkish cuisine culture
13 Dessert and Turkish coffe culture in Turkish cuisine
14 Principles of preparation of desserts and Turkish coffe in Turkish cuisine culture
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 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 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 app performance (%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. Weekly app review

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. Lectures have the right to weekly performance evaluation
4. The students are subject to the principles of faculty teaching and examination principles

Contact Details for the Lecturer(s)

E-mail: yeliz.demir@deu.edu.tr

Office Hours

Tuesday: 11:50-12:50

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