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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

TURKISH CUISINE AND APPLICATIONS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS321 TURKISH CUISINE AND APPLICATIONS 5 4 2 7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Introduction to the Course, General Orientation and Introduction Process, Hygiene and Sanitation Training, Equipment Introduction, Historical Development of Turkish Cuisine Practical
2 Reading Making Jam and Marmalade, Making Jam or Marmalade from Fruits and Flowers in Turkish Cuisine. Compote and compote making Practical
3 Reading Turkish Cuisine in Seljuk and Principalities Period, Pickles and Tomato Paste, Making Pickles and Paste in Turkish Cuisine, Basic Pickle Making Techniques Practical
4 Homework preparation Ottoman Period Turkish Culinary Culture, Soups, Soup Making, Making Turkish Cuisine's Signature Soups Practical
5 Reading Important businesses from the Ottoman period, Pilafs, Transfer of Pilaf Making Methods, Making Different Pilafs in Turkish Cuisine, Pilafs, Transferring Rice Making Methods, Making Different Pilafs in Turkish Cuisine Practical
6 Literature research Food Samples from Turkish Cuisine, Appetizers, Making Other Appetizers Belonging to Turkish Cuisine or Acquired in Turkish Cuisine, Meze Making Techniques Practical
7 Literature research Food Samples from Turkish Cuisine, Casseroles, Casserole Making Technique, Uses of Casserole, Making Some Casserole Dishes in Turkish Cuisine Practical
8 - MID-TERM EXAM -
9 Reading Turkish Cuisine Culture in the Republican Period, Wraps and Dolma, Wrapping and Stuffing Techniques, Making Wraps and Stuffings Known in Turkish Cuisine Practical
10 Reading Anatolian Culinary Culture in the Republican Period, Meat Dishes, Meat Dishes with Vegetables, Making Some Meat Dishes in Turkish Cuisine Practical
11 Reading Food Samples from Turkish Cuisine, Vegetable Dishes, Making Vegetable Dishes, Selecting Vegetables According to the Season, Making Some Vegetable Dishes in Turkish Cuisine Practical
12 Homework preparation Food Samples from Turkish Cuisine, Olive Oils, Making Dishes with Olive Oil, General Properties and Uses of Olive Oil Practical
13 Homework preparation The interaction of Turkish Cuisine culture and other culinary cultures Practical
14 Homework preparation Sample Menu Making and Applications Practical
15 Reading Sample Menu Making and Applications Practical
16 - FINAL EXAM -
17 - FINAL EXAM -