Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
GMS 4069	TURKISH CUISINE	COMPULSORY	2	2	0	5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

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	Türkiye during the Seljuk Turkish Cuisine; Westward migration and change
4	Türkiye 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 / 14. YY Food Culture in Anatolia
8	Classical Ottoman Palace Cuisine
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

Expression, Practice

Assessment Methods

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

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

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

e-mail adress of the lecturer

Office Hours

Lecture day, between the hours of 12:30-13:00

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Tutorials	14	4	56
Preparations before/after weekly lectures	14	5	70
Preparation for midterm exam	1	3	3
Preparation for final exam	1	3	3
Final	1	1	1
Midterm	1	1	1
TOTAL WORKLOAD (hours)			134

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.2	PO.3	PO.4	PO.5	PO.6
LO.1	4	1	1	1	1	1
LO.2	4	1	1	1	1	1
LO.3	4	1	1	1	1	1
LO.4	4	1	1	1	1	1
LO.5	4	1	1	1	1	1

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION