Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| OTTOMAN and TURKISH CUISINE II | - | Spring Semester | 0+4 | 2 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Aydın DEMİR |
| Assistant(s) | |
| Aim | The students will research and practices on the cooking technics, recipies, the eating habbits, and presentations of the Ottoman Cuisine |
| Course Content | This course contains; Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soup,Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon,Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf ,Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab ,Pastrami, Sausage, Ali Nazik, Hurma Kebab ,Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van ,Ali Nazik, Hurma Kebab ,Piruhi, Hand Rolled Pastry, Lalanga ,Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert ,Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz ,Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted ,Nigvziani Badrijani, Topig ,Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara , Kerebiç, Levzıne . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Apply the Ottoman recipiies in the best way. | 6, 9 | A |
| Interprets Ottoman Turkish cuisine dishes in the best way. | 1, 6 | E |
| Uses the necessary equipment | 1, 9 | C |
| Changes the recipies according to the needs | 16, 6, 9 | C |
| Produces and interprets. | 1, 16, 9 | C |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soup | PRACTICAL APPLICATION IN THE KITCHEN |
| 2 | Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon | |
| 3 | Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf | |
| 4 | Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab | PRACTICAL APPLICATION IN THE KITCHEN |
| 5 | Pastrami, Sausage, Ali Nazik, Hurma Kebab | |
| 6 | Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van | |
| 7 | Ali Nazik, Hurma Kebab | |
| 8 | Piruhi, Hand Rolled Pastry, Lalanga | PRACTICAL APPLICATION IN THE KITCHEN |
| 9 | Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert | |
| 10 | Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz | |
| 11 | Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted | |
| 12 | Nigvziani Badrijani, Topig | |
| 13 | Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara | |
| 14 | Kerebiç, Levzıne |
| Resources |
| Şavkay Tuğrul, 2000. Şeker Bank, Osmanlı Mutfağı, 292s. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 8 | 112 | |||
| Guided Problem Solving | 2 | 4 | 8 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 8 | 24 | |||
| General Exam | 3 | 8 | 24 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 168 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(168/30) | 6 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| OTTOMAN and TURKISH CUISINE II | - | Spring Semester | 0+4 | 2 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Aydın DEMİR |
| Assistant(s) | |
| Aim | The students will research and practices on the cooking technics, recipies, the eating habbits, and presentations of the Ottoman Cuisine |
| Course Content | This course contains; Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soup,Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon,Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf ,Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab ,Pastrami, Sausage, Ali Nazik, Hurma Kebab ,Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van ,Ali Nazik, Hurma Kebab ,Piruhi, Hand Rolled Pastry, Lalanga ,Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert ,Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz ,Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted ,Nigvziani Badrijani, Topig ,Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara , Kerebiç, Levzıne . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Apply the Ottoman recipiies in the best way. | 6, 9 | A |
| Interprets Ottoman Turkish cuisine dishes in the best way. | 1, 6 | E |
| Uses the necessary equipment | 1, 9 | C |
| Changes the recipies according to the needs | 16, 6, 9 | C |
| Produces and interprets. | 1, 16, 9 | C |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soup | PRACTICAL APPLICATION IN THE KITCHEN |
| 2 | Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon | |
| 3 | Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf | |
| 4 | Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab | PRACTICAL APPLICATION IN THE KITCHEN |
| 5 | Pastrami, Sausage, Ali Nazik, Hurma Kebab | |
| 6 | Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van | |
| 7 | Ali Nazik, Hurma Kebab | |
| 8 | Piruhi, Hand Rolled Pastry, Lalanga | PRACTICAL APPLICATION IN THE KITCHEN |
| 9 | Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert | |
| 10 | Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz | |
| 11 | Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted | |
| 12 | Nigvziani Badrijani, Topig | |
| 13 | Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara | |
| 14 | Kerebiç, Levzıne |
| Resources |
| Şavkay Tuğrul, 2000. Şeker Bank, Osmanlı Mutfağı, 292s. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |