To teach how food culture has evolved throughout history by examining table customs, cooking techniques and ingredients in different cultures. To explain the connection between food cultures and today's cuisines, to make cross-cultural comparisons, and to make people understand the social and cultural role of food.
Course Content
This course contains; Course Objectives and a General Introduction,Mesopotamian and Egyptian civilizations of table culture,The table culture of the ancient Greek and Roman Empires,A historical look at the art of table setting in Anglo-Saxon culture,In the classical period -Topkapi Palace - used in the Ottoman palace
Kitchen and Tableware,National Palaces Warehouse Museum Visit,Present service and presentation standards, international table setting,Traditional and Modern Cuisines,Table Presentations and Decorations in Post-Republic Turkey, Changing and Developing Table Presentations and Decorations in the World after 1950s,Food Service in Protocol, Meal Rules and Today's Gastronomy Diplomacy,Banquet Tables in the Ottoman Empire – Meals at the banquets given to Emperor Eugene,Simplified tables and examples from today New fashion – Tablescape,The point of plate decoration - Examples from today,The point of plate decoration - Examples from today,End of Term Evaluation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
shes table customs and cooking techniques of different cultures.
16
C, E
Distinguishes recipes specific to historical periods.
10
Retell old recipes and culinary culture within the framework of art.
9
C, E
Distinguishes which period the products belong to from the techniques and materials used.
Mesopotamian and Egyptian civilizations of table culture
3
The table culture of the ancient Greek and Roman Empires
4
A historical look at the art of table setting in Anglo-Saxon culture
5
In the classical period -Topkapi Palace - used in the Ottoman palace
Kitchen and Tableware
6
National Palaces Warehouse Museum Visit
7
Present service and presentation standards, international table setting
8
Traditional and Modern Cuisines
One traditional and one modern kitchen each in Istanbul will be found and compared.
9
Table Presentations and Decorations in Post-Republic Turkey, Changing and Developing Table Presentations and Decorations in the World after 1950s
10
Food Service in Protocol, Meal Rules and Today's Gastronomy Diplomacy
11
Banquet Tables in the Ottoman Empire – Meals at the banquets given to Emperor Eugene
12
Simplified tables and examples from today New fashion – Tablescape
13
The point of plate decoration - Examples from today
13
The point of plate decoration - Examples from today
14
End of Term Evaluation
Resources
To be distributed by lecturer
Gelibolulu Mustafa Ali, Görgü ve Toplum Kuralları Üzerinde Ziyafet Sofraları, Tercüman Gazetesi Yayınları, İstanbul, 1978
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.
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
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
X
7
8
Considers cooking as a chemical reaction.
9
10
X
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
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
3
9
Term Project
2
5
10
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
1
1
General Exam
1
1
1
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
49
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(49/30)
2
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
HISTORY of TABLE ETIQUETTE
-
Spring Semester
2+0
2
2
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)
Assist.Prof. Emine OLUM, Lect. Mine ÇAĞLAR
Assistant(s)
Aim
To teach how food culture has evolved throughout history by examining table customs, cooking techniques and ingredients in different cultures. To explain the connection between food cultures and today's cuisines, to make cross-cultural comparisons, and to make people understand the social and cultural role of food.
Course Content
This course contains; Course Objectives and a General Introduction,Mesopotamian and Egyptian civilizations of table culture,The table culture of the ancient Greek and Roman Empires,A historical look at the art of table setting in Anglo-Saxon culture,In the classical period -Topkapi Palace - used in the Ottoman palace
Kitchen and Tableware,National Palaces Warehouse Museum Visit,Present service and presentation standards, international table setting,Traditional and Modern Cuisines,Table Presentations and Decorations in Post-Republic Turkey, Changing and Developing Table Presentations and Decorations in the World after 1950s,Food Service in Protocol, Meal Rules and Today's Gastronomy Diplomacy,Banquet Tables in the Ottoman Empire – Meals at the banquets given to Emperor Eugene,Simplified tables and examples from today New fashion – Tablescape,The point of plate decoration - Examples from today,The point of plate decoration - Examples from today,End of Term Evaluation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
shes table customs and cooking techniques of different cultures.
16
C, E
Distinguishes recipes specific to historical periods.
10
Retell old recipes and culinary culture within the framework of art.
9
C, E
Distinguishes which period the products belong to from the techniques and materials used.
Mesopotamian and Egyptian civilizations of table culture
3
The table culture of the ancient Greek and Roman Empires
4
A historical look at the art of table setting in Anglo-Saxon culture
5
In the classical period -Topkapi Palace - used in the Ottoman palace
Kitchen and Tableware
6
National Palaces Warehouse Museum Visit
7
Present service and presentation standards, international table setting
8
Traditional and Modern Cuisines
One traditional and one modern kitchen each in Istanbul will be found and compared.
9
Table Presentations and Decorations in Post-Republic Turkey, Changing and Developing Table Presentations and Decorations in the World after 1950s
10
Food Service in Protocol, Meal Rules and Today's Gastronomy Diplomacy
11
Banquet Tables in the Ottoman Empire – Meals at the banquets given to Emperor Eugene
12
Simplified tables and examples from today New fashion – Tablescape
13
The point of plate decoration - Examples from today
13
The point of plate decoration - Examples from today
14
End of Term Evaluation
Resources
To be distributed by lecturer
Gelibolulu Mustafa Ali, Görgü ve Toplum Kuralları Üzerinde Ziyafet Sofraları, Tercüman Gazetesi Yayınları, İstanbul, 1978
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.
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
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
