Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC102 | ||||
Course Name: | Turkish Cuisine | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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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 |
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Course Assistants: |
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 |
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. |
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 |
Course Notes / Textbooks: | Türk Mutfağı / T.C Kültür ve Turizm Bakanlığı |
References: | Tiridine, Tiridine, Suyuna da Bandım, Tarih Sürecinde Geleneksel Mutfağımız/ Deniz Gürsoy |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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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. |
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 |
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 |
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 |