| Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
| GMS312 |
TÜRK MUTFAĞI II |
6 |
6 |
3 |
7 |
DERS BİLGİLERİ |
| Dersin Öğretim Dili : |
Türkçe |
| Dersin Düzeyi |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Dersin Türü |
Zorunlu |
| Dersin Veriliş Şekli |
- |
| Dersin Koordinatörü |
Prof. ASLI ALBAYRAK |
| Dersi Veren Öğretim Üyesi/Öğretim Görevlisi |
|
| Ders Ön Koşulu |
Yok |
AMAÇ VE İÇERİK |
| Amaç: |
It is aimed to study the theoretical and practical Turkish cuisines affected by different cultures historically and apply the traditional Turkish Cuisine recipes in today's modern conditions in this course. |
| İçerik: |
This course includes the regional Turkish cuisine culture and practices in Marmara, Central Anatolia, Eastern Anatolia, Southeast Anatolia, Black Sea, Aegean and Mediterranean regions. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
| Analyze the relationship between the cultural foundations of Turkish cuisine. |
| Report related Turkish dietary habits. |
| Generate recipes related Turkish regional cuisines. |
| Prepare products belonging to regional cuisines on a region basis. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
| Hafta |
Ön Hazırlık |
Konular |
Yöntem |
| 1 |
Reading Book |
Turkish cuisine culture according to region, Cuisine Application |
Application, Expression |
| 2 |
Reading Book |
Regional cuisine culture of Marmara Region, Cuisine Application |
Application, Expression |
| 3 |
Reading Book |
Examples of regional culisine culture, Cuisine Application |
Application, Expression |
| 4 |
Homework Preparation |
Regional cuisine culture of Central Anatolia, Cuisine Application |
Application, Expression |
| 5 |
Reading Book |
Examples of regional cuisine culture, Cuisine Application |
Application, Expression |
| 6 |
Literature Research |
Regional cuisine culture of Eastern Anatolia, Cuisine Application |
Application, Expression |
| 7 |
Literature Research |
Examples of regional culisine culture, Cuisine Application |
Application, Expression |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading Book |
Regional cuisine culture of Southeast Anatolia, Cuisine Application |
Application, Expression |
| 10 |
Reading Book |
Examples of regional culisine culture, Cuisine Application |
Application, Expression |
| 11 |
Reading Book |
Regional cuisine culture Black Sea Region, Cuisine Application |
Application, Expression |
| 12 |
Homework Preparation |
Regional cuisine culture of Mediterranean Region, Cuisine Application |
Application, Expression |
| 13 |
Homework Preparation |
Examples of regional culisine culture, Cuisine Application |
Application, Expression |
| 14 |
Homework Preparation |
Regional cuisine culture of Aegean Region, Cuisine Application |
Application, Expression |
| 15 |
Reading Book |
Examples of regional culisine culture, Cuisine Application |
Application, Expression |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
KAYNAKLAR |
| Şengül, S., Türkay, O. (2017). Türkiye'nin Yöresel Mutfakları, Detay Yay. |
| Çakır, A. (2015). Trakya mutfak kültürü ve yemekleri = Thrace culinary culture, Ertem Basım, Ankara. |
| Koşay, H. Z., Ülkücan, A. Anadolu Yemekleri ve Türk Mutfağı, Çiya Yay. |
ÖLÇME VE DEĞERLENDİRME |
| Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi |
Etkinlik Sayısı |
Katkı Yüzdesi |
Açıklama |
| (0) Etkisiz |
(1) En Düşük |
(2) Düşük |
(3) Orta |
(4) İyi |
(5) Çok İyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI
| KNOWLEDGE |
| Theoretical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
|
|
|
|
|
5 |
| KNOWLEDGE |
| Factual |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to know the science behind cooking.
|
0 |
|
|
|
|
|
| SKILLS |
| Cognitive |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
|
|
|
3 |
|
|
| SKILLS |
| Practical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
|
|
|
|
|
5 |
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
|
|
|
3 |
|
|
| OCCUPATIONAL |
| Autonomy & Responsibility |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
0 |
|
|
|
|
|
| OCCUPATIONAL |
| Learning to Learn |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
|
|
2 |
|
|
|
| OCCUPATIONAL |
| Communication & Social |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
|
|
2 |
|
|
|
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
|
1 |
|
|
|
|
| OCCUPATIONAL |
| Occupational and/or Vocational |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 |
|
|
|
|
|
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
|
|
2 |
|
|
|
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
|
|
2 |
|
|
|
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
| Öğrenme-Öğretme Etkinlikleri İş Yükü |
| Öğrenme-Öğretme Etkinlikleri |
Etkinlik(hafta sayısı) |
Süresi(saat sayısı) |
Toplam İş Yükü |
| Lecture & In-Class Activities |
14 |
5 |
70 |
| Preliminary & Further Study |
13 |
4 |
52 |
| Land Surveying |
0 |
0 |
0 |
| Group Work |
0 |
0 |
0 |
| Laboratory |
0 |
0 |
0 |
| Reading |
0 |
0 |
0 |
| Assignment (Homework) |
0 |
0 |
0 |
| Project Work |
0 |
0 |
0 |
| Seminar |
0 |
0 |
0 |
| Internship |
0 |
0 |
0 |
| Technical Visit |
0 |
0 |
0 |
| Web Based Learning |
0 |
0 |
0 |
| Implementation/Application/Practice |
0 |
0 |
0 |
| Practice at a workplace |
0 |
0 |
0 |
| Occupational Activity |
0 |
0 |
0 |
| Social Activity |
0 |
0 |
0 |
| Thesis Work |
0 |
0 |
0 |
| Field Study |
0 |
0 |
0 |
| Report Writing |
0 |
0 |
0 |
| Final Exam |
1 |
4 |
4 |
| Preparation for the Final Exam |
7 |
5 |
35 |
| Mid-Term Exam |
1 |
4 |
4 |
| Preparation for the Mid-Term Exam |
7 |
5 |
35 |
| Short Exam |
0 |
0 |
0 |
| Preparation for the Short Exam |
0 |
0 |
0 |
| TOTAL |
43 |
0 |
200 |
|
Genel Toplam |
200 |
|
|
Toplam İş Yükü / 25.5 |
7,8 |
|
|
Dersin AKTS(ECTS) Kredisi |
8,0 |
|