| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | ASC006 | ||||
| Course Name: | Ottoman Palace Cuisine | ||||
| Semester: |
Spring Fall |
||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | Lecturer Meryem Merve BEYKOZ | ||||
| Course Assistants: |
| Course Objectives: | In this course, they will learn the Ottoman Palace Cuisine culture, its hierarchy and the dishes in this culture practically according to their periods. |
| Course Content: | The effects of different cultures on the Ottoman cuisine, the structure and organization of the Ottoman palace cuisine, the historical development and applications of the dishes and desserts prepared in the Ottoman Palace cuisine, the Anatolian cuisine and food culture in the Ottoman period, the foods, beverages and pastes used for therapeutic purposes. |
|
The students who have succeeded in this course;
1) Defines cooking methods in Ottoman cuisine. 2) Defines the materials used in Ottoman cuisine. 3) Prepares and presents Ottoman dishes in accordance with the period. 4) Learns Ottoman Palace Cuisine culture and hierarchy. |
| Week | Subject | Related Preparation |
| 1) | Course Introduction and Explanation of the Curriculum | |
| 2) | Cooking Methods and Ingredients Used in Ottoman Cuisine. Palace Cuisine History. | |
| 3) | Ottoman Palace Cuisine Applications (Soups) | |
| 4) | Ottoman Palace Cuisine Applications (Warm Starters and Starters) | |
| 5) | Ottoman Palace Cuisine Applications (Main dishes. Meat and chicken) | |
| 6) | Ottoman Palace Cuisine Applications (Main dishes. Fish dishes) | |
| 7) | Midterm | |
| 8) | Ottoman Palace Cuisine Applications (Main dishes. Vegetable dishes) | |
| 9) | Palace Cuisine Table Manners and Presentation Techniques | |
| 10) | Ottoman Palace Cuisine Applications (Main dishes. Stuffed and wraps) | |
| 11) | Ottoman Palace Cuisine Applications (Desserts. Milky and Equivalent Desserts) | |
| 12) | Ottoman Palace Cuisine Applications (Palace Sherbets) | |
| 13) | Ottoman Palace Cuisine Applications (General application) | |
| 14) | General evaluation |
| Course Notes / Textbooks: | Öğretim Görevlisi Ders Notları |
| References: | Osmanlı Saray Mutfağı, Tuba Kübra Durdu 500 Yıllık Osmanlı Mutfağı, Marianna Yerasimos İmparatorluğun Son Döneminde İstanbul ve Osmanlı Saray Mutfak Kültürü », Türk Mutfağı, (ed.) A. Bilgin. Ö. Samancı, Ankara: Kültür ve Turizm Bakanlığı, |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
| 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. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 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. | 1 |
| 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. | 3 |
| 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. | 1 |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
| 11) | Follow current developments in the field and profession. | |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Application | 8 | % 40 |
| Midterms | 1 | % 25 |
| Final | 1 | % 35 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 65 | |
| PERCENTAGE OF FINAL WORK | % 35 | |
| 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 | 28 | 1 | 28 | ||||
| Study Hours Out of Class | 11 | 1 | 11 | ||||
| Presentations / Seminar | 16 | 1 | 16 | ||||
| Midterms | 2 | 1 | 2 | ||||
| Final | 4 | 1 | 4 | ||||
| Total Workload | 75 | ||||||