Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC018

Course Name:

Food

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Lecturer Meryem Merve BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of the course is to learn and understand the beliefs, rituals and practices related to food living in Anatolian folklore; to comprehend the unification of food with symbolic meanings in social life; Collecting original prescriptions, recording and applying these prescriptions.

Course Content:

Food beliefs and rituals and symbolic meanings belonging to different communities that have an important place in Anatolian folklore; Transition ceremonies such as birth, circumcision, wedding, death, religious holidays and fasting periods; the role of food on days like Hıdrellez Nevruz related to seasonal cycles and beliefs and practices related to food. Historical background and meaning of rituals related to food. Symbolic meanings of basic foodstuffs such as bread and salt and their use in areas such as healing and evil eye.

Learning Outcomes

The students who have succeeded in this course;
1) Understand the beliefs, rituals and practices related to food living in Anatolian folklore.
2) Understands the symbolic meanings of food in social life.

Course Flow Plan

Week	Subject	Related Preparation
1)	Information about the course, introduction, explanation of the syllabus
2)	What is a ritual? The symbolic meaning of food in beliefs and rituals
3)	Social function of rituals; ritual types Birth, Tooth Wheat, Circumcision
4)	The function of the meal in rites of passage: Wedding (engagement, henna night, wedding)
5)	The function of the meal in rites of passage: Death
5)	The function of the meal in rites of passage: Death
6)	Food on Religious Days: Fasting and Ashura ritua
7)	Religious Holidays: Ramadan Feast, Eid al-Adha, Kandiller.
8)	Midterm
9)	Religious Feasts: Christmas, Easter, New Year, Passover.
10)	Food-related events during seasonal periods Nevruz - Hıdrellez- Harvest Festivals
11)	Dedicating/offering food: prayer for rain, sister halva in a hurry, Zechariah's table, sacrifice
12)	Symbolic meaning of food: bread, salt, halva, Baklava..eg.
13)	Food rituals in Sufi orders Mevlevi and Bektashi orders
14)	Adaptation of modern food rituals to Turkish culture birthday celebration new year celebration wedding cakes

Sources

Course Notes / Textbooks:	ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI
References:	ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2
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.

Course - Learning Outcome Relationship

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.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 20
Homework Assignments	1	% 10
Midterms	1	% 30
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
Course Hours	28	1			28
Field Work	12	1			12
Study Hours Out of Class	28	1			28
Homework Assignments	4	1			4
Quizzes	2	1			2
Midterms	2	1			2
Final	2	1			2
Total Workload					78