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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS DHF 3514 TABLEWARE AND CULINARY ARTS ELECTIVE 1 0 0 1

Offered By

Dentist

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR GÜLSER KILINÇ

Offered to

Dentist

Course Objective

It is aimed to provide knowledge about table setting and food presentation.

Learning Outcomes of the Course Unit

1   Defines the history of the dining table. 2   Understands dining culture. 3   Interprets traditional dining culture. 4   Defines food presentation methods. 5   Defines world cuisines. 6   Understands the cuisine of our country.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Dining culture in history 2 Culinary culture from Mesopotamia to the present day 3 Ottoman palace cuisine 4 Breakfast, lunch, and dinner tables 5 Placement and selection of plates, cutlery, and glasses on the dining table 6 Preparation of banquet tables and seating arrangements 7 Food service at the dining table 8 Sequence and timing of service 9 Serving techniques for different types of dishes 10 Fish, meat, and other food service practices 11 History and service etiquette of tea and coffee 12 Table manners and dining etiquette 13 World cuisines: Historical development and origins 14 World cuisines: Contemporary practices and modern trends

Recomended or Required Reading

1- Sofra (Sadık Yalsızuçanlar) 2- Sağlıklı Misafir Sofram (Pelin Bilgiç) 3- SOFRA SANATI PRATIK YEMEK TARIFLERI 4- Istanbul Sofraları (Selin Kutucular) 5-Sofra Özel Çay Saati Kitabı

Planned Learning Activities and Teaching Methods

The course will be delivered through theoretical and visual presentations.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE roundStudent.examMTE * 0.40 + Student.examFN * 0.60,0 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) roundMTE * 0.40 + RST * 0.60,0

Further Notes About Assessment Methods

None

Assessment Criteria

The course grade is determined by calculating 40% of the midterm examination and 60% of the final examination. A resit examination is administered for students who do not pass.

Language of Instruction

Turkish

Course Policies and Rules

To increase the general culture of students.

Contact Details for the Lecturer(s)

gulser.kilinc@deu.edu.tr

Office Hours

The first Monday of every month from 12:00 to 13:00.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 1 14 Independant Study 10 1 10 Midterm 1 1 1 TOTAL WORKLOAD (hours) 25

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 LO.1 4 5 LO.2 4 4 LO.3 2 5 LO.4 1 3 LO.5 1 3 LO.6 3 3 3 3 3 3 3 3 3 3