Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS403 | ||||
Course Name: | Sweets in Turkish Cuisine | ||||
Semester: | Fall | ||||
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: | Doç. Dr. ÇAĞLA ÖZER | ||||
Course Lecturer(s): |
Doç. Dr. ÇAĞLA ÖZER |
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Course Assistants: |
Course Objectives: | The aim of this course; to transfer the desserts in Turkish culinary culture to the students theoretically and practically. |
Course Content: | The history of desserts will be explained, desserts made with water, desserts made with milk, sherbet desserts, desserts made with molasses, cheese desserts, fruit desserts, helva, special day desserts, bread desserts and presentations will be made. |
The students who have succeeded in this course;
1) Knows the history of desserts in Turkish culinary culture. 2) Knows the recipes of desserts in Turkish culinary culture. 3) Makes the recipes of desserts in Turkish cuisine culture. 4) Knows the presentation techniques of desserts in Turkish culinary culture |
Week | Subject | Related Preparation |
1) | Bici Bici, Paluze, Gebole | |
2) | Sütkeriye, Kaymaçina | |
3) | Halka/Tulumba Tatlısı, Demir Tatlısı | |
4) | Kalbura Bastı, Taş Kadayıf | |
5) | İncelek Tatlısı, Ayvalı Muska | |
6) | Zülbiye, Kömbe | |
7) | Nevzine, Raayoş-u Meketip | |
8) | MIDTERM EXAM | |
9) | Unutma Beni, Vişneli Ekmek | |
10) | Höşmerim, Lor Tatlısı | |
11) | Kabak Tatlısı, Haris, Kestane Şekeri | |
12) | Ceviz Helvası, Çekme Helva | |
13) | Baklava, Şöbiyet | |
14) | Cennet Çamuru, Katmer |
Course Notes / Textbooks: | Çok çeşitli kaynaklardan derlenmiş ders notları |
References: | Gülbeşeker: Türk Tatlıları Tarihi- Priscilla Mary Işın |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
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. | 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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
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 |
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 |