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 .
Dersin Öğrenme Kazanımları
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.
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
X
7
8
Considers cooking as a chemical reaction.
9
X
10
X
11
12
13
X
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
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
-
Fall Semester
2+0
2
3
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. 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 .
Dersin Öğrenme Kazanımları
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.
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.
