Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| CULTURE of ANALOLIAN CUISINE | GMS2116569 | Fall Semester | 3+0 | 3 | 5 |
| 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. Banu ÖZDEN |
| Assistant(s) | |
| Aim | This class will help students to learn about the food culture formed in different regions of Anatolia and will prepare the ground for the practical application of what they have learned in their professional lives. |
| Course Content | This course contains; Course objectives and introduction to Anatolian Culinary Culture ,
Kitchen designs, storage spaces and traditional kitchen equipment,Winter preparations and food storage techniques in Anatolia ,Agricultural practices in Anatolia ,
Animal husbandry and fishing practices in Anatolia,Geographical indications in Turkey ,Harvest celebrations in Anatolian culinary culture ,Concepts of seasonality and locality ,Culinary culture of the Marmara region ,Culinary culture of the Aegean region ,Culinary culture of the Mediterranean region ,Culinary culture of the the Black Sea region ,Culinary culture of the Central Anatolian region ,
Culinary culture of the Eastern Anatolian region . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Recognizes Turkey's geographical regions and food cultures. | 1, 16, 9 | A, C |
| Describe the characteristics of Turkey's geographically marked products. | 1, 10, 9 | A, C |
| Distinguish products, dishes, cooking techniques and storage methods of geographical regions. | 1, 9 | A, C |
| Distinguish the differences in the food cultures of geographical regions. | 1, 16, 9 | A |
| Distinguish the seasons and regions of agricultural and livestock products. | 1, 10, 9 | A |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Course objectives and introduction to Anatolian Culinary Culture | |
| 2 |
Kitchen designs, storage spaces and traditional kitchen equipment | |
| 3 | Winter preparations and food storage techniques in Anatolia | |
| 4 | Agricultural practices in Anatolia | |
| 5 |
Animal husbandry and fishing practices in Anatolia | |
| 6 | Geographical indications in Turkey | |
| 7 | Harvest celebrations in Anatolian culinary culture | |
| 8 | Concepts of seasonality and locality | |
| 9 | Culinary culture of the Marmara region | |
| 10 | Culinary culture of the Aegean region | |
| 11 | Culinary culture of the Mediterranean region | |
| 12 | Culinary culture of the the Black Sea region | |
| 13 | Culinary culture of the Central Anatolian region | |
| 14 |
Culinary culture of the Eastern Anatolian region | |
| Resources |
| To be distrubuted by the lecturer |
| Dr. Phil. Hamit Zübeyir Koşay, Akile Ülkücan, Anadolu Yemekleri ve Türk Mutfağı Çiya Yayınları, İstanbul 2011 |
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. | X | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
| 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 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | | | X |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | Provides solutions to problems encountered in professional life. | X | | | | |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | X | | |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | | | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | | | | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | X | | | |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | | X | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
| ECTS / Workload Table |
| Activities | Number of | Duration(Hour) | Total Workload(Hour) |
| Course Hours | 14 | 2 | 28 |
| Guided Problem Solving | 0 | 0 | 0 |
| Resolution of Homework Problems and Submission as a Report | 3 | 6 | 18 |
| Term Project | 0 | 0 | 0 |
| Presentation of Project / Seminar | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 2 | 7 | 14 |
| General Exam | 1 | 8 | 8 |
| Performance Task, Maintenance Plan | 2 | 6 | 12 |
| Total Workload(Hour) | 80 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(80/30) | 3 |
| 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 |
|---|
| CULTURE of ANALOLIAN CUISINE | GMS2116569 | Fall Semester | 3+0 | 3 | 5 |
| 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. Banu ÖZDEN |
| Assistant(s) | |
| Aim | This class will help students to learn about the food culture formed in different regions of Anatolia and will prepare the ground for the practical application of what they have learned in their professional lives. |
| Course Content | This course contains; Course objectives and introduction to Anatolian Culinary Culture ,
Kitchen designs, storage spaces and traditional kitchen equipment,Winter preparations and food storage techniques in Anatolia ,Agricultural practices in Anatolia ,
Animal husbandry and fishing practices in Anatolia,Geographical indications in Turkey ,Harvest celebrations in Anatolian culinary culture ,Concepts of seasonality and locality ,Culinary culture of the Marmara region ,Culinary culture of the Aegean region ,Culinary culture of the Mediterranean region ,Culinary culture of the the Black Sea region ,Culinary culture of the Central Anatolian region ,
Culinary culture of the Eastern Anatolian region . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Recognizes Turkey's geographical regions and food cultures. | 1, 16, 9 | A, C |
| Describe the characteristics of Turkey's geographically marked products. | 1, 10, 9 | A, C |
| Distinguish products, dishes, cooking techniques and storage methods of geographical regions. | 1, 9 | A, C |
| Distinguish the differences in the food cultures of geographical regions. | 1, 16, 9 | A |
| Distinguish the seasons and regions of agricultural and livestock products. | 1, 10, 9 | A |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Course objectives and introduction to Anatolian Culinary Culture | |
| 2 |
Kitchen designs, storage spaces and traditional kitchen equipment | |
| 3 | Winter preparations and food storage techniques in Anatolia | |
| 4 | Agricultural practices in Anatolia | |
| 5 |
Animal husbandry and fishing practices in Anatolia | |
| 6 | Geographical indications in Turkey | |
| 7 | Harvest celebrations in Anatolian culinary culture | |
| 8 | Concepts of seasonality and locality | |
| 9 | Culinary culture of the Marmara region | |
| 10 | Culinary culture of the Aegean region | |
| 11 | Culinary culture of the Mediterranean region | |
| 12 | Culinary culture of the the Black Sea region | |
| 13 | Culinary culture of the Central Anatolian region | |
| 14 |
Culinary culture of the Eastern Anatolian region | |
| Resources |
| To be distrubuted by the lecturer |
| Dr. Phil. Hamit Zübeyir Koşay, Akile Ülkücan, Anadolu Yemekleri ve Türk Mutfağı Çiya Yayınları, İstanbul 2011 |
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. | X | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
| 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 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | | | X |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | Provides solutions to problems encountered in professional life. | X | | | | |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | X | | |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | | | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | | | | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | X | | | |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | | X | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03
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