Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS003

Course Name:

Faith and Rituals in Anatolian Folklore

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Fazilet MIDIK

Course Assistants:

Course Objective and Content

Course Objectives:	It aims to provide the students to comprehend the importance of the food in Anatolian folklore and to give information about the beliefs and rituals around the food culture.
Course Content:	Food culture in Anatolian folklore, beliefs about food culture, eating rituals, importance of food in Anatolian people's life, tradition of eating and drinking, dining ceremonies for Anatolian people.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the importance of kitchen in Anatolian folklore, recognizes the tools used in the kitchen in Anatolia and learns about the oral culture that develops around the oven in Anatolian folklore.
2) Learns table culture in Anatolia, preparation of table, table rites and rituals around table.
3) Understands food ceremonies, banquet culture and beliefs around banquets.
4) Knows the importance of bread in Anatolian folklore and learns the beliefs about bread.
5) Learns the importance of sweet and sherbet in Anatolia and learns the beliefs about sweet and sherbet in ceremonies.

Course Flow Plan

Week	Subject	Related Preparation
1)	The importance of kitchen and oven in Anatolian folklore
2)	Table manners in Anatolia
3)	Beliefs about table in Anatolian folklore
4)	Religious rituals around the table in Anatolia
5)	Banquet culture, wedding and feast tables
6)	Beliefs about dinner ceremonies
7)	Genereal overview
8)	MIDTERM EXAM
9)	Importance of bread in Anatolian folklore
10)	The importance of soup in Anatolian folklore
11)	Beliefs about rice culture in Anatolian folklore
12)	Beliefs about sherbet culture in Anatolian folklore
13)	Beliefs about halva culture in Anatolian folklore
14)	General overview

Sources

Course Notes / Textbooks:

Konu ile ilgili derlenmiş ders notları

References:

Abdülaziz Bey, Osmanlı Âdet, Merasim ve Tabirleri Toplum Hayatı, yay.
Gelibolulu Mustafa Âlî, Mevâ’idü'n-Nefâ'is fî Kavâ'idi’l-Mecâlis, Osman Yalçın Matbaası, İstanbul, 1956.
Gelibolulu Mustafa Âli, Cami'ü'l-Buhur der-Mecâlis-i sûr, yay. haz. Ali Öztekin, Türk Tarih Kurumu, Ankara, 1996.
Kazım Arısan ve Duygu Arısan Günay, Tarih Vakfı Yurt Yayınları, İstanbul, 1995.
Mehmet Kâmil, Melceü’t-Tabbâhîn, yay. haz. Günay Kut, Turgut Kut, Türkiye
Murat Belge, Tarih Boyunca Yemek Kültürü, İletişim Yayınları, İstanbul, 2001.
Sûr-nâmeler, Sâkî-nâmeler, Sohbet-nâmeler. (Arap harfli yazma eserler)
Yazma Eser Kurumu Yayınları, İstanbul, 2015.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	2
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	2
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 20
Midterms	1	% 30
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
Midterms	1	40			40
Final	1	60			60
Total Workload					100