COURSE UNIT TITLE

: AEGEAN CUISINE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4060 AEGEAN CUISINE ELECTIVE 2 1 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR UĞUR LOKMAN

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of this course is to provide information about the preparation and presentation of the menus of Aegean Cuisine in accordance with the nutritional principles.

Learning Outcomes of the Course Unit

1   Defines the equipment, materials and methods used in the preparation of different menus within the framework of Aegean cuisine.
2   Knows the menu types and styles prepared in Aegean cuisine.
3   Applies safe, healthy and professional behavior skills while preparing Aegean cuisine menus
4   Evaluates the quality of Aegean cuisine menus
5   Learn to apply Aegean cuisine recipes and techniques

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Aegean cuisine History, geographical and cultural influences of Aegean cuisine.
2 Aegean Herbs and cold kitchen applications Herbs in Aegean cuisine and their use in cold dishes. Cold appetizer techniques and presentation.
3 Aegean Herbs and hot kitchen applications Use of Aegean herbs in hot dishes. Herbs combined with meat dishes and olive oil dishes commonly used in Aegean cuisine.
4 Aegean appetizers and techniques History and types of Aegean appetizers. Appetizer preparation techniques and presentation suggestions. Differences between cold and hot appetizers.
5 Olive oil and olive oils The place and importance of olive oil in Aegean cuisine. Health benefits and proper use of olive oil.
6 Seafood and main courses-1 Rich seafood varieties of the Aegean seas
7 Seafood an main course-2 Soups made with seafood
8 Meat dishes and swets-1 Meat dishes and traditional stews in the Aegean.
9 Meat dishes and stews-2 The richness of meat dishes in Aegean cuisine.
10 Offal applications Offal dishes and their place in Aegean cuisine.
11 Pastries Types and importance of pastries in Aegean cuisine.
12 Sherbet and milk desserts Desserts and sorbet desserts in Aegean cuisine
13 Izmir cuisine Original dishes and flavors of Izmir cuisine. Izmir's special appetizers, dishes and desserts.
14 Sephardic cuisine, Levantine cuisine History and food culture of Sephardic cuisine. The influence of Levantine cuisine on the Aegean, flavors and cooking methods. Common dishes and richness.
15 Final Exam
16 Final Exam

Recomended or Required Reading

Izmir'in Lezzet Öyküsü (2018) 2.ed.
Mutfak Tarihinin Levanten Tarifleri (2011) 1.ed.
Turkish Cuisine (2015) Editors: A. Bilgin, Ö. Samancı, Ministry of Culture and Tourism, Ankara.
Ege Yemekleri (2020) M. Faruk Bayrak, Soframda Anadolu.

Planned Learning Activities and Teaching Methods

1. Lecture
2. In-kitchen practices

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussions and in-kitchen practices (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussions and in-kitchen practices (60%).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homeworks and weekly performances

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Participation in class is compulsory.

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Monday, 11:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 9 9
Preparation for final exam 1 9 9
In-class practices 14 2 28
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.455
LO.555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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