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:

GMS301

Course Name:

Local Cuisine 1

Semester:

Fall

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; The aim of this course is to provide the students with theoretical and practical knowledge about the history of the local cuisines that make up the Turkish Cuisine, the applications of the recipes and their sustainability.
Course Content:	Formation processes of regional cuisines, history of local cuisines, equipment used in local cuisines, application of local cuisines, presentation of local cuisines, sustainability of regional cuisines.

Learning Outcomes

The students who have succeeded in this course;
1) Has knowledge about the history of local cuisines
2) Gains information about what happened in the formation of local cuisines.
3) Acquire the ability to read and apply local kitchen recipes
4) Have information about the sustainability of local cuisines

Course Flow Plan

Week	Subject	Related Preparation
1)	Regional Cuisine Term
2)	History of regional cuisine
3)	Marmara Region Local Cuisine Workshop
4)	Marmara Region Local Cuisine Workshop
5)	Marmara Region Local Cuisine Workshop
6)	Marmara Region Local Cuisine Workshop
7)	Southeastern Anatolia Region Local Cuisine Workshop
8)	MIDTERM EXAM
9)	Southeastern Anatolia Region Local Cuisine Workshop
10)	Southeastern Anatolia Region Local Cuisine Workshop
11)	Eastren Anatolia Region Local Cuisine Workshop
12)	Eastren Anatolia Region Local Cuisine Workshop
13)	Eastren Anatolia Region Local Cuisine Workshop
14)	Eastern Anatolia Region Local Cuisine Workshop

Sources

Course Notes / Textbooks:	Ders notları
References:	Alkaşı, Z. 2013. Yöresel Türk Yemekleri. Vesta Yayınları Gürsoy, D. 2016. Yöresel Mutfağımız. Oğlak Yayıncılık Gürsoy, D. 2013. Tiridinine Tiridine Suyuna da Bandım. Oğlak Yayıncılık. Halıcı, N. 2012. Açıklamalı Yemek ve Mutfak Terimleri Sözlüğü. Oğlak Yayınları Türkay, O. Şengül, S. 2017. Türkiye’nin Yöresel Mutfakları. Detay Yayıncılık.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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.	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.	3
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.	2
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