Gastronomy And Culinary Arts (English) Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GCA002

Course Name:

Food Beliefs and Rituals in Anatolian Folklore

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

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. FAZİLET MIDIK

Course Lecturer(s):

Fazilet MIDIK

Course Assistants:

Course Objective and Content

Course Objectives:	It aims to provide the students to comprehend the importance of the food in Anatolian folklore and to give information about the beliefs and rituals around the food culture.
Course Content:	Food culture in Anatolian folklore, beliefs about food culture, eating rituals, importance of food in Anatolian people's life, tradition of eating and drinking, dining ceremonies for Anatolian people.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the importance of kitchen in Anatolian folklore, recognizes the tools used in the kitchen in Anatolia and learns about the oral culture that develops around the oven in Anatolian folklore.
2) Learns table culture in Anatolia, preparation of table, table rites and rituals around table.
3) Understands food ceremonies, banquet culture and beliefs around banquets.
4) Knows the importance of bread in Anatolian folklore and learns the beliefs about bread.
5) Learns the importance of sweet and sherbet in Anatolia and learns the beliefs about sweet and sherbet in ceremonies.

Course Flow Plan

Week	Subject	Related Preparation
1)	The importance of kitchen and oven in Anatolian folklore
2)	Table manners in Anatolia
3)	Beliefs about table in Anatolian folklore
4)	Religious rituals around the table in Anatolia
5)	Banquet culture, wedding and feast tables
6)	Beliefs about dinner ceremonies
7)	Genereal overview
8)	MIDTERM EXAM
9)	Importance of bread in Anatolian folklore
10)	The importance of soup in Anatolian folklore
11)	Beliefs about rice culture in Anatolian folklore
12)	Beliefs about sherbet culture in Anatolian folklore
13)	Beliefs about halva culture in Anatolian folklore
14)	General overview

Sources

Course Notes / Textbooks:

Konu ile ilgili derlenmiş ders notları

References:

Abdülaziz Bey, Osmanlı Âdet, Merasim ve Tabirleri Toplum Hayatı, yay.
Gelibolulu Mustafa Âlî, Mevâ’idü'n-Nefâ'is fî Kavâ'idi’l-Mecâlis, Osman Yalçın Matbaası, İstanbul, 1956.
Gelibolulu Mustafa Âli, Cami'ü'l-Buhur der-Mecâlis-i sûr, yay. haz. Ali Öztekin, Türk Tarih Kurumu, Ankara, 1996.
Kazım Arısan ve Duygu Arısan Günay, Tarih Vakfı Yurt Yayınları, İstanbul, 1995.
Mehmet Kâmil, Melceü’t-Tabbâhîn, yay. haz. Günay Kut, Turgut Kut, Türkiye
Murat Belge, Tarih Boyunca Yemek Kültürü, İletişim Yayınları, İstanbul, 2001.
Sûr-nâmeler, Sâkî-nâmeler, Sohbet-nâmeler. (Arap harfli yazma eserler)
Yazma Eser Kurumu Yayınları, İstanbul, 2015.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts.
2) Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments.
3) Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts.
4) Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field.
5) Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions.
6) Demonstrates a thorough knowledge of food and beverage terminology.
7) Organizes various events and activities related to the field of Gastronomy and Culinary Arts.
8) Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline.
9) Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice.
10) Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field.
11) Critically evaluates and reflects on the advanced knowledge and skills acquired in the field.
12) Keeps abreast of current developments in the field and profession.
13) Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data.
14) Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL).
15) Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues.
16) Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field.
17) Prepares and presents dishes from Turkish cuisine and various international cuisines.
18) Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts.
2)	Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments.
3)	Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts.
4)	Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field.	3
5)	Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions.	1
6)	Demonstrates a thorough knowledge of food and beverage terminology.	1
7)	Organizes various events and activities related to the field of Gastronomy and Culinary Arts.
8)	Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline.	2
9)	Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice.
10)	Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field.	2
11)	Critically evaluates and reflects on the advanced knowledge and skills acquired in the field.	2
12)	Keeps abreast of current developments in the field and profession.	3
13)	Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data.	2
14)	Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL).
15)	Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues.
16)	Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field.	2
17)	Prepares and presents dishes from Turkish cuisine and various international cuisines.
18)	Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development.	3

Assessment & Grading

Değerlendirme Yöntemleri ve Kriterleri	Number of Activities	Level of Contribution
Quizzes	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Aktivitede Harcanan Süre	Completing the Activity Requirements	Workload
Midterms	1	40			40
Final	1	60			60
Total Workload					100