COURSE UNIT TITLE

: TURKISH CUISINE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3011 TURKISH CUISINE COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

EKIN AKBULUT

Offered to

Gastronomy and Culinary Arts

Course Objective

Based on the Turkish nutritional culture, which has been influenced by different cultures throughout history, it is aimed to explain the cuisine and its importance in Turkish culture, to teach the ingredients and dishes used theoretically and practically, and to apply traditional Turkish cuisine recipes in today's modern conditions, so that the students can bring Turkish culinary culture to a better place in the future.

Learning Outcomes of the Course Unit

1   To understand the characteristics of Turkish cuisine
2   To be able to apply cooking techniques specific to Turkish cuisine
3   To be able to promote Turkish cuisine at an international level
4   To be able to prepare menus specific to Turkish cuisine
5   To give information about the Central Asian period of Turkish cuisine
6   To be able to provide information about the Seljuk, Principalities and Ottoman periods of Turkish cuisine
7   To be able to provide information about the Republic period of Turkish cuisine
8   To adapt Turkish cuisine to the modern food and beverage industry

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Making the management chart of the kitchen according to the hierarchical structure and job and job descriptions in the kitchen departments Making students' work plans in the kitchen and cleaning the kitchen
2 Historical Development of Turkish Cuisine Explaining the historical development of Turkish Cuisine from Central Asia to the present day
3 Preparation of soups and olive oil dishes in Turkish Cuisine Practicing of shepherds and cold starters with olive oil in Turkish Cuisine
4 Food Culture of Turkish Cuisine Table setting, special day meals, service, kitchen architecture, tools and equipment in Turkish Culinary culture
5 Preparation of Stuffing Practicing the stuffing of Turkish Cuisine
6 Processing and Storage of Food in Turkish Cuisine Explanation of traditional storage and processing methods in Turkish Cuisine
7 Preparation of Pilafs and Pulses Practice of rice and pulses dishes in Turkish Cuisine
8 Changes in Turkish Cuisine Explaining the factors that affect the change of Turkish Cuisine
9 Preparation of Pita and Lahmacun Practicing closed, leaf, round, round, countryside, etc. pitas and lahmacuns of Turkish Cuisine
10 Preparation of Dough Dishes Practicing pastries, ravioli, noodles in Turkish Cuisine
11 Meat Dishes in Turkish Cuisine The use of meat in Turkish cuisine, explaining the differences of dishes made from meat
12 Preparation of meatballs, appetizers, salads Practicing meatballs, salads and appetizers of Turkish Cuisine
13 Preparation of Vegetable Dishes Practicing vegetable dishes in Turkish Cuisine
14 Preparation of Kebabs Practicing the kebabs of Turkish Cuisine

Recomended or Required Reading

1. Halıcı, Nevin. Türk Mutfağı, Oğlak Yayıncılık.
2. Şahin Perçin, Nilüfer ve Uçuk, Ceyhun. Uygulamalı Türk Mutfağı, Nobel Yayıncılık.
3. Belge, Murat. Tarih Boyunca Yemek Kültürü. Iletişim Yayınları, Istanbul .
4. Bilgin, Arif ve Samancı, Özge. Türk Mutfağı. Kültür Bakanlığı Yayınları, Ankara
5. Baysal, Ayşe., Merdol, Türkan K., Sacır, Handan ve Ciğerim Nevin. Türk Mutfağından Örnekler, Kültür ve Turizm Bakanlığı
Yayınları, Ankara .
6. Yerasimos, Marianna. 500 Yıllık Osmanlı Mutfağı. Boyut Yayın Grubu.

Planned Learning Activities and Teaching Methods

Lecture, In Class Activities, Case Studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly app performance (%40)
2. Final: Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm Exam
2. Final Exam
3. Weekly app review

Language of Instruction

Turkish

Course Policies and Rules

1. Attendance at 70% of the classes is mandatory.
2. The faculty member reserves the right to conduct practical exams.
3. The faculty member reserves the right to evaluate weekly practice performance.
4. The faculty member reserves the right to assign homework.
5. Students are subject to faculty teaching and exam practice principles.

Contact Details for the Lecturer(s)

ekin.akbulut@deu.edu.tr

Office Hours

Tuesday: 14:00-15:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparation for midterm exam 1 7 7
Preparation for final exam 1 8 8
Preparations before/after weekly lectures 14 1 14
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 87

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55
LO.6
LO.7
LO.8

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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