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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4042 LOCAL 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

Have knowledge about regional cuisine and food

Learning Outcomes of the Course Unit

1   Equipment used in the preparation of various menu under the Regional Turkish Cuisine, materials and methods to define 2   To have knowledge about the types and styles of menus prepared in the local Turkish cuisine 3   Regional Turkish Cuisine menu when preparing a safe, healthy and professional conduct to apply their skills 4   To evaluate the quality of local Turkish cuisine menu 5   To prepare the menus of different regions

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Central Anatolian Cuisine 2 Eastern Anatolia Region Cuisine 3 Southeastern Anatolia Cuisine 4 Mediterranean Cuisine 5 Aegean Cuisine 6 Black Sea Coast Cuisine 7 Midterm 8 Application; Central Anatolian Kitchen Dishes 9 Application; Central Anatolian Kitchen Dishes 10 Application; Eastern Anatolia Region Kitchen Dishes 11 Application; Southeastern Anatolia Kitchen Dishes 12 Application; Mediterranean Cuisine Dinners 13 Application; Aegean Cuisine Dinners 14 Application; Black Sea Regional Cuisine Meals 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 Halıcı, Nevin. Ege Bölgesi Yemekleri. Ankara Güven Matbaası Halıcı, Nevin. Güneydoğu Anadolu Yemekleri. Arı Ofset Matbaacılık Halıcı, Nevin. Karadeniz Bölgesi Yemekleri. Gür-Ay Ofset Matbaacılık San. Halıcı, Nevin. Türk Mutfağı. Oğlak Yayınları Gürsoy, Deniz. Kuzeyden Güneye Doğudan Batıya Yöresel Mutfağımız. Oğlak Yayınları

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

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Tutorials 14 2 28 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 5 1 1 1 1 1 LO.2 5 1 1 1 1 1 LO.3 5 1 1 1 1 1 LO.4 5 1 1 1 1 1 LO.5 5 1 1 1 1 1