COURSE UNIT TITLE

: TURKISH CUSINE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ERA 3504 TURKISH CUSINE ELECTIVE 0 0 3 5

Offered By

School of Applied Sciences

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR MUSTAFA ÜNÜVAR

Offered to

Tourism Management
International Trade
Gastronomy And Culinary Arts
Tourism and Hotel Management

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
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

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


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 12 4 48
Preparations before/after weekly lectures 12 5 60
Preparation for midterm exam 1 7 7
Preparation for final exam 1 8 8
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16
LO.1
LO.2
LO.3
LO.4
LO.5

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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