TURKISH CUISINE AND APPLICATIONS I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS253	TURKISH CUISINE AND APPLICATIONS I	3	4	2	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The Turkish Cuisine I course aims to enable students to learn about Turkish culinary culture through practical application of traditional methods. As part of the course, students will experience basic cooking techniques, ingredient selection, and presentation methods for different food groups.
Contents of the Course Unit:	The Turkish Cuisine I course aims to enable students to learn Turkish culinary culture through practical experience and develop basic culinary skills. The course is entirely practice-oriented, and students learn by experiencing different food groups first-hand. The content covers basic Turkish cuisine categories such as soups, pastries and dumplings, seafood, meat and offal dishes, kebabs, meatballs, dried legumes, rice dishes, salads and appetisers, vegetable dishes, egg dishes and olive oil dishes. Students learn about ingredient selection, preparation, cooking techniques, and traditional presentation practices for each food group. Throughout the course, students develop their cooking, tasting, portioning, and presentation skills. In addition, they gain awareness of culinary culture through regional recipes and classic techniques. The course allows students to reinforce their basic culinary knowledge and skills through practical applications.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the evolution of Turkish culinary culture from Central Asian traditions to the Republican Era.
Evaluate how Central Asian, Seljuk, Ottoman, and Republican periods shaped ingredients, cooking techniques, and dining customs.
Classify the main ingredients, cooking methods, and iconic dishes specific to each era of Turkish culinary history.
Examine the continuities and changes in Turkish cuisine over centuries in terms of flavors, preparation techniques, and cultural meanings.
Discuss the impact of political, economic, and cultural transformations on Turkish culinary practices.
Use primary sources such as manuscripts, cookbooks, and travelogues to analyze historical Turkish cuisine.
Relate historical culinary knowledge to contemporary Turkish gastronomy and culinary tourism.
Integrate insights from history, anthropology, and gastronomy to interpret Turkish culinary heritage.
Prepare short analytical studies using historical data, culinary texts, and modern research methods.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to Turkish Culinary History	-
2	-	Central Asian Cuisine I	-
3	-	Central Asian Cuisine II	-
4	-	Central Asian Cuisine III	-
5	-	Seljuk Cuisine I	-
6	-	Seljuk Cuisine II	-
7	-	Seljuk Cuisine III	-
8	-	MID-TERM EXAM	-
9	-	Ottoman Cuisine I	-
10	-	Ottoman Cuisine II	-
11	-	Ottoman Cuisine III	-
12	-	Ottoman Cuisine IV	-
13	-	Republican Era Cuisine I	-
14	-	Republican Era Cuisine II	-
15	-	Republican Era Cuisine III	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Zaouali, L. (2016). Ortaçağ’da İslam Mutfağı. İstanbul: İletişim Yayınları.
Yenici, G. (1997). Geçmişten Günümüze Yöresel Türk Mutfağı. İstanbul: Yenici Kitabevi.
Işın, P.M. (2020a). Bereketli İmparatorluk. İstanbul: Vakıfbank Kültür Yayınları.
Işın, P. M. (2020). Osmanlı Mutfak İmparatorluğu. 2. Baskı. İstanbul: Kitap Yayınevi.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Final Exam	1	100		Computer-Lab-Practice Exam
TOTAL	1	100

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.
2	Interpret the basic concepts, areas and approaches related to the field.

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	Compare national and international cuisines in terms of similarities and differences.

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.
2	Prepare the technical infrastructure and contents of kitchen activities.

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.
2	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

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.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

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.
2	Find planning, executioning and editing mistakes systematicly related to his field.

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.
2	They organize activities related to the field.

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.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches using knowledge and skills related to his field.

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	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0