Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC102

Course Name:

Turkish Cuisine

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Öğr. Gör. MERYEM MERVE BEYKOZ
Öğr. Gör. MEHMET SARIÇİÇEK

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to acquire the qualifications of the preparation, cooking and service methods of Turkish cuisine and the historical development of Turkish cuisine.
Course Content:	Turkish Cuisine Culture and Historical Development, Turkish Soups and Rices, Turkish Hot Vegetables and Cold Vegetable Meals, Hot and Cold Meals with Dry Legumes, Beefy, Turkish Olive Oil Stuffed and Wrapping, Turkish Noodles, Turkish Meats Foods, Compotes

Learning Outcomes

The students who have succeeded in this course;
1) Evaluate the formation process of traditional cuisines.
2) Selects the materials and techniques that constitute Turkish Cuisine correctly.
3) Knows the elements of traditional cuisines and has knowledge about traditions and customs.
4) Read the recipes and apply them with the right materials and techniques and present them accordingly.
5) Create a file by noting the required information.
6) Use the best time during the application.

Course Flow Plan

Week	Subject	Related Preparation
1)	The formation process and general characteristics of Turkish Cuisine (theoretical)
2)	Factors of Turkish Cuisine. (meals, ingredients, preparation, cooking, presentation and preservation techniques / theoretical)
3)	Soups
4)	Meat dishes, meatballs, (preparation for bacon preparation)
5)	Vegetable dishes with meat and without meat
6)	Stuffed, Rice
7)	Appetizers.
8)	Midterm
9)	Pastries (pastries, dumplings, noodles)
10)	Dry beans
11)	Eggs meals
12)	Desserts, halves, soft drinks and drinks
13)	Special day meals (birth, holidays, weddings, death etc.)
14)	Winter preparations

Sources

Course Notes / Textbooks:	Türk Mutfağı / T.C Kültür ve Turizm Bakanlığı
References:	Tiridine, Tiridine, Suyuna da Bandım, Tarih Sürecinde Geleneksel Mutfağımız/ Deniz Gürsoy

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Define / explain general concepts in culinary profession.				3
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.				2
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.		3		2		3
5) Dominates the terminology of food and beverage.				3
6) Organize all kinds of organizations in the field of culinary.				2
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	3	3	3
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.		1			2
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.					2
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.					2
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.					2
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.	3
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.	1
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	2
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3
5)	Dominates the terminology of food and beverage.	3
6)	Organize all kinds of organizations in the field of culinary.	2
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	1
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	1
11)	Follow current developments in the field and profession.	2
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	1

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	14	% 30
Midterms	1	% 20
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	1			14
Application	56	1			56
Study Hours Out of Class	14	2			28
Midterms	1	14			14
Final	1	14			14
Total Workload					126