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:

GMS202

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:

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):

Çağla ÖZER

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to gain the historical development of Turkish cuisine and the proficiency of the methods of preparation, cooking and presentation of Turkish cuisine.

Course Content:

Turkish cuisine culture and its historical development, soups and rice specific to Turkish cuisine, hot vegetable and cold vegetable dishes specific to turkish cuisine, hot and cold dishes with legumes, stuffed and olive oil stuffed and sarma, Turkish Dumplings, special meat for Turkish cuisine dishes, offal, pastries, salt drying techniques, yoghurt and egg based dishes, kalyes, dibles and breakfast samples.

Learning Outcomes

The students who have succeeded in this course;
1) Evaluates the formation process of traditional cuisines.
2) Comprehends the techniques applied in Turkish Cuisine.
3) Knows the elements that make up the Traditional Cuisine, has information about the traditions and customs.
4) They can read and apply recipes with the right materials and techniques, and present them appropriately.
5) It creates a file for himself/herself by noting the necessary information.
6) It makes the best use of time during application.

Course Flow Plan

Week	Subject	Related Preparation
1)	Theoretical information
2)	Soups
3)	Offals
4)	Desserts-I
5)	Desserts-II
6)	Pastries
7)	Dumplings
8)	Midterm
9)	Examples of Turkish Cuisine Classics
10)	Legumes/Rices
11)	Dolmalar/Zeytinyağlılar
12)	Borani Çılbır Mücver
13)	Oturtma Kabak kalye Taze fasulye dible
14)	Murtuğa Pişi Kete
15)	Fınal

Sources

Course Notes / Textbooks:

Çok çeşitli kaynaklardan derlenmiş ders notları

References:

Arıkdal, N. (2009). Dünden Bugüne Yaşayan Büyük Türk Mutfağı, Doğan Kitap.
Dumanlı, P. (2017). Sakatat, Hayy Kitap.
Geleneksel Esintilerle Günümüz Türk Mutfağı, Sentez Yayıncılık, 2005.
Gürsoy, D. (2017). Tarihin Süzgecinde Mutfak Kültürümüz, Oğlak Yayıncılık.
Halıcı, N. (2009). Türk Mutfağı, Oğlak yayıncılık.
Koşay, H.Z., Ülkücan A. (1961). Anadolu Yemekleri ve Türk Mutfağı, Milli Eğitim Basımevi.
Közleme, O. (2013). Türk Mutfak Kültürü ve Din, Rağbet Yayınları.
Özkaya F. D, Cömert, M. (2017). Türk Mutfağında Yolculuk, Detay Yayıncılık.
Türk Mutfağı, Kültür Bakanlığı yayınları, Kollektif, 2007.
Usta, İ. K. (2019). Geleneksel Türk Mutfağı, Deli Dumrul Kitap.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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.	2
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
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.	3
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
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
Application	1	% 40
Midterms	1	% 20
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
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
Application	1	40			40
Midterms	1	20			20
Final	1	40			40
Total Workload					100