Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GSY435 |
OTTOMAN FOOD CULTURE |
5 |
3 |
3 |
5 |
GENERAL INFORMATION |
Language of Instruction : |
Turkish |
Level of the Course Unit : |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : |
Elective |
Mode of Delivery of the Course Unit |
- |
Coordinator of the Course Unit |
Assoc.Prof. HAKAN ÖZCAN |
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
The aim of this course is to give information about the general characteristics of Ottoman culinary culture and to show practical examples on Ottoman dishes. |
Contents of the Course Unit: |
The content of this course is the general characteristics of Ottoman cuisine, the materials used, the equipment used, the products produced and the recipes of Ottoman cuisine. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Write a report about Ottoman culinary culture. |
List the materials, equipment and cooking methods used in Ottoman cuisine. |
Serve Ottoman dishes in a practical way by adhering to the prescription. |
Create similar menus by taking the prescriptions of Ottoman cuisine. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
Reading book |
Ottoman kitchen |
Lecturing |
2 |
Reading book |
Assurance of Ottoman cuisine |
Lecturing |
3 |
Reading book |
Palace kitchen |
Lecturing |
4 |
Reading book |
Cooking and cooking techniques |
Lecturing |
5 |
Reading book |
Tools and supplies |
Lecturing |
6 |
Reading book |
Drink culture in the Ottoman Empire |
Lecturing |
7 |
- |
Examples of Ottoman cuisine prescriptions |
Applying |
8 |
- |
MID-TERM EXAM |
- |
9 |
- |
Examples of Ottoman cuisine prescriptions |
Applying |
10 |
Reading book |
Mansion and folk cuisine |
Lecturing |
11 |
Reading book |
Ottoman cuisine and street tastes |
Lecturing |
12 |
Reading book |
Modernization of Ottoman cuisine |
Lecturing |
13 |
- |
Examples of Ottoman cuisine prescriptions |
Applying |
14 |
- |
Examples of Ottoman cuisine prescriptions |
Applying |
15 |
- |
Examples of Ottoman cuisine prescriptions |
Applying |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
Gürsoy, D., (2013). Tarihin Süzgecinde Mutfak Kültürümüz, Oğlak, İstanbul. |
Yerasimos, M., (2014). 500 Yıllık Osmanlı Mutfağı, Boyut, İstanbul. |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Define basic concepts related with banking, insurance and finance.
|
0 |
|
|
|
|
|
2 |
Relates the theoretical and practical knowledge in the field to economics, business, law, statistics, accounting and marketing
|
0 |
|
|
|
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Relate banking and insurance applications to financial theories, mathematical and statistical methods.
|
0 |
|
|
|
|
|
2 |
Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Explain the planning and implementation process in banking and insurance transactions.
|
0 |
|
|
|
|
|
2 |
Provide solutions for the problems encountered in banking and insurance transactions.
|
0 |
|
|
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Use theoretical and practical knowledge in the field of banking and insurance transactions.
|
0 |
|
|
|
|
|
2 |
By analyzing economic data accurately, manage savings and portfolio investments to minimize financial risks.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
He/She works as a leader or a team member in a teamwork from the planning of the banking transactions to the implementation and performs the task assigned to them within the team.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Gain the basic knowledge necessary for the planning process of banking and insurance activities and human resources performance management.
|
0 |
|
|
|
|
|
2 |
Use the computer programs related with field in banking and insurance transactions.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Cooperate to bring innovative ideas to the stakeholders in the sector using banking insurance-related databases, information and communication technologies.
|
0 |
|
|
|
|
|
2 |
Research on scientific, sectoral developments and innovations related to the field with lifelong learning as a principle.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Analyze financial data related to his / her field.
|
0 |
|
|
|
|
|
2 |
Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.
|
|
|
2 |
|
|
|
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 |
3 |
42 |
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 |
4 |
4 |
Preparation for the Final Exam |
8 |
3 |
24 |
Mid-Term Exam |
1 |
3 |
3 |
Preparation for the Mid-Term Exam |
6 |
2 |
12 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
44 |
0 |
127 |
|
Total Workload of the Course Unit |
127 |
|
|
Workload (h) / 25.5 |
5 |
|
|
ECTS Credits allocated for the Course Unit |
5,0 |
|