OTTOMAN FOOD CULTURE PROGRAMME COURSE DESCRIPTION

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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
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 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	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students interpret the basic concepts, theories and approaches of international trade and logistics.	0
2	Students explain current information about the field with economics and business theories.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students analyze economic and financial data related to their field.	0
2	Students relate the information and facts in the field with other social sciences such as sociology, political science and philosophy.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students prepare the technical infrastructure and content of international trade transactions.	0
2	Students use the theoretical knowledge in his/her field to determine new strategies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students carry out the import and export transactions by applying the customs legislation and foreign exchange legislation.	0
2	Students use the theoretical and practical knowledge in the field for academic and professional career.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students develop strategies to reach the sales and marketing targets.	0
2	Students carry out the correspondence on orders, transportation and payment with the foreign customers.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students organize participations in national and international fairs in the field.	0
2	Students prepare the documentation used in import and export transactions.	0
3	Students consider life-long learning as a principle and search on developments, changes and innovations in the field.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students manage all phases from finding the customers until delivery of orders.	0
2	Students cooperate with stakeholders in order to generate new ideas.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students implement knowledge and skills related to his / her field by taking into account his / her legal, social and ethical responsibilities.	0

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