COURSE UNIT TITLE

: GASTROMY AND TURKISH CULINARY HISTORY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 4242 GASTROMY AND TURKISH CULINARY HISTORY ELECTIVE 2 0 0 3

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ÇIĞDEM MUTLU

Offered to

TOURISM AND HOSPITALITY MANAGEMENT (Evening)
TOURISM AND HOSPITALITY MANAGEMENT

Course Objective

It is aimed to provide students with information about gastronomy and Turkish culinary history and to learn the definition of gastronomy, history, development and characteristics of Turkish cuisine. It is aimed that students comprehend the cultural importance of Turkish cuisine and have knowledge about the place and importance of Turkish cuisine in Turkish culture and social life. Within the scope of developing students' research, critical thinking, creative thinking and communication skills, it is aimed that students conduct research on the topics in the course content, critically evaluate these topics, produce creative ideas and express their knowledge and ideas effectively.

Learning Outcomes of the Course Unit

1   Define gastronomy and Turkish culinary history.
2   Explain the history and development of Turkish cuisine.
3   can count the characteristics of Turkish cuisine
4   Discuss the cultural importance of Turkish cuisine.
5   Can conduct research, think critically, generate creative ideas and communicate effectively.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Concepts of gastronomy and Turkish culinary history, the importance of gastronomy
2 Periods of Turkish culinary history
3 Central Asian Turkish Cuisine Dietary habits of the Central Asian Turks
4 Central Asian Turkish Cuisine Ingredients and dishes used in Central Asian Turkish cuisine
5 Selçuklular (Seljuk) Cuisine Dietary habits of the Selçuklular
6 Selçuklular (Seljuk) Cuisine Ingredients and dishes used in Selçuklular (Seljuk) cuisine
7 Selçuklular (Seljuk) Cuisine Ingredients and dishes used in Selçuklular (Seljuk) cuisine
8 Mid Term
9 Ottoman Cuisine Dietary habits of the Ottomans
10 Ottoman Cuisine Ingredients and dishes used in Ottoman cuisine
11 Republican Period Cuisine Eating habits in the Republican period
12 Republican Period Cuisine Changes in Turkish cuisine during the Republican period
13 Turkish Culinary Culture Characteristics of Turkish cuisine
14 Turkish Culinary Culture Cultural importance of Turkish cuisine and the future of Turkish cuisine
15 Turkish Culinary Culture Cultural importance of Turkish cuisine and the future of Turkish cuisine

Recomended or Required Reading

Main Source: Sarıışık, M., & Özbay, G. (2019). Ulusal Gastronomi ve Türk Mutfağı (Tarihçe, Hammadde, Ritüeller, Özgün Yemekler ve Reçeteler). Detay Yayınevi
Study Aid: Articles
Other Course Materials: Course Slides prepared by the lecturer, published articles about the topics, youtube videos about the topics

Planned Learning Activities and Teaching Methods

1. Lecturing
2. Application, verbal participation in the lesson
3. Free working and teamwork, interactive lecture
4. Presentation

Assessment Methods

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


Further Notes About Assessment Methods

None

Assessment Criteria

40% midterm 60% final exam.

Language of Instruction

Turkish

Course Policies and Rules

Attendance at 70% of the classes is compulsory

Contact Details for the Lecturer(s)

murat.usta@deu.edu.tr

Office Hours

Wednesday 13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 15 15
Preparation for final exam 1 15 15
Preparing assignments 1 10 10
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 84

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18
LO.11
LO.21
LO.31
LO.411
LO.5111

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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