Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC018 | ||||
Course Name: | Food | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
Course Lecturer(s): | Lecturer Meryem Merve BEYKOZ | ||||
Course Assistants: |
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. |
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. |
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 |
Course Notes / Textbooks: | ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI |
References: | ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI |
Course Learning Outcomes | 1 |
2 |
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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. | |
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. |
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 |
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 |