TURKISH CUISINE AND APPLICATIONS PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assist.Prof. CEYHUN UÇUK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to apply the traditional Turkish Cuisine recipes in the modern conditions of today with the theoretical and practical studies of Turkish cuisine affected by different cultures throughout history.
Contents of the Course Unit:	The contents of this course are; Local Turkish culinary culture and practices in Marmara, Central Anatolia, Eastern Anatolia, Southeast Anatolia, Black Sea, Aegean and Mediterranean regions.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Integrate the cultural foundations of Turkish cuisine into the application.
Make a report on Turkish eating habits.
Regulate the recipes of Turkish local cuisines.
Prepare products belonging to regional kitchens on the basis of region.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Bassan, G. (2006). Turkish Cooking: Traditions, Ingredients, Tastes, Techniques, 75 Classic Recipes, Aquamarine.
Bassasn, G. (2013). The Complete Book of Turkish Cooking: All the Ingredients, Techniques, Aquamarine.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Compare national and international cuisines in terms of similarities and differences.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.					4
2	Prepare the technical infrastructure and contents of kitchen activities.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.					4
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.					4
4	Plan the work schedule and workflow in food and beverage enterprises.					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.					4
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They organizes participation to national and international competitions and fairs in its field.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.					4
2	Design social and social projects in his / her field using historical, cultural and geographical riches.				3
3	Perform scientific researches using knowledge and skills related to his field.				3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	14	3	42
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	1	1
Preparation for the Final Exam	8	6	48
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	5	30
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	178