Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| OTTOMAN and TURKISH DESSERTS | - | Fall Semester | 0+4 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Özkan DEMİR |
| Assistant(s) | |
| Aim | To give information about the original versions of the desserts that have been passed on to today from the Ottoman era, along with tips and information about stocking methods and the preparation steps for popularly made desserts in the Turkish cuisine. |
| Course Content | This course contains; Introduction to Ottoman and Turkish Desserts / Kitchen Cleaning and Hygiene / Equipment Preparation – Theoretical Information,Almond halva, Halva-yi hakani, Adi flour halva, Semolina halva, Reyhan Sherbet,Revani, Dilber Lip, Tamarind Sherbet, Tray kadayif kunafah, Sirkencubin Sherbet,Yufkali Kadayif, Heavenly Mud, Green Cube, Oven Rice Pudding, Milk Halva,Laz Pastry, Crispy Baklava, Kaskul,Checking previous courses,Kofter, Paluze, Jelly, Zerde,Lokma dessert, Tulumba dessert, Churro, Sekerpare, Kalburabasti,"Güllaç", grind "güllaç", fried "güllaç",Quince desert, Pumpkin desert, Tensile Halva, Hoşmerim (Konya), Theoretical Information on Ottoman and Turkish Desserts. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Prepares dessert recipes. | 1, 11, 14, 16 | C |
| Calculates weighting, portioning and stocking information. | 1, 16 | C |
| Distinguishes sweet production techniques. | 1, 11, 16 | C |
| Distinguishes the presentation styles of past and present Turkish desserts. | 10, 11, 14, 16 | C |
| Adapts various desserts that have been made since ancient times to the present day. | 1, 11, 14, 16 | C, L |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 14: Self Study Method, 16: Question - Answer Technique |
| Assessment Methods: | C: Multiple-Choice Exam, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to Ottoman and Turkish Desserts / Kitchen Cleaning and Hygiene / Equipment Preparation – Theoretical Information | |
| 2 | Almond halva, Halva-yi hakani, Adi flour halva, Semolina halva, Reyhan Sherbet | Researching the types of halva and coming to the class. |
| 3 | Revani, Dilber Lip, Tamarind Sherbet | |
| 4 | Tray kadayif kunafah, Sirkencubin Sherbet | Detailed research of sherbet types. |
| 5 | Yufkali Kadayif, Heavenly Mud, Green Cube | |
| 6 | Oven Rice Pudding, Milk Halva | Provision of appropriate equipment. |
| 7 | Laz Pastry, Crispy Baklava, Kaskul | |
| 8 | Checking previous courses | |
| 9 | Kofter, Paluze, Jelly, Zerde | |
| 10 | Lokma dessert, Tulumba dessert, Churro | Provision of appropriate equipment. |
| 11 | Sekerpare, Kalburabasti | Provision of appropriate equipment. |
| 12 | "Güllaç", grind "güllaç", fried "güllaç" | |
| 13 | Quince desert, Pumpkin desert, Tensile Halva, Hoşmerim (Konya) | |
| 14 | Theoretical Information on Ottoman and Turkish Desserts |
| Resources |
| To be distributed by the instructor |
| Halıcı, N. (2009) Türk Mutfağı. Oğlak Yayıncılık |
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 | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
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 | 4 | 56 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 1 | 6 | 6 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 2 | 4 | 8 | |||
| General Exam | 2 | 3 | 6 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 76 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 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 |
|---|---|---|---|---|---|
| OTTOMAN and TURKISH DESSERTS | - | Fall Semester | 0+4 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Özkan DEMİR |
| Assistant(s) | |
| Aim | To give information about the original versions of the desserts that have been passed on to today from the Ottoman era, along with tips and information about stocking methods and the preparation steps for popularly made desserts in the Turkish cuisine. |
| Course Content | This course contains; Introduction to Ottoman and Turkish Desserts / Kitchen Cleaning and Hygiene / Equipment Preparation – Theoretical Information,Almond halva, Halva-yi hakani, Adi flour halva, Semolina halva, Reyhan Sherbet,Revani, Dilber Lip, Tamarind Sherbet, Tray kadayif kunafah, Sirkencubin Sherbet,Yufkali Kadayif, Heavenly Mud, Green Cube, Oven Rice Pudding, Milk Halva,Laz Pastry, Crispy Baklava, Kaskul,Checking previous courses,Kofter, Paluze, Jelly, Zerde,Lokma dessert, Tulumba dessert, Churro, Sekerpare, Kalburabasti,"Güllaç", grind "güllaç", fried "güllaç",Quince desert, Pumpkin desert, Tensile Halva, Hoşmerim (Konya), Theoretical Information on Ottoman and Turkish Desserts. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Prepares dessert recipes. | 1, 11, 14, 16 | C |
| Calculates weighting, portioning and stocking information. | 1, 16 | C |
| Distinguishes sweet production techniques. | 1, 11, 16 | C |
| Distinguishes the presentation styles of past and present Turkish desserts. | 10, 11, 14, 16 | C |
| Adapts various desserts that have been made since ancient times to the present day. | 1, 11, 14, 16 | C, L |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 14: Self Study Method, 16: Question - Answer Technique |
| Assessment Methods: | C: Multiple-Choice Exam, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to Ottoman and Turkish Desserts / Kitchen Cleaning and Hygiene / Equipment Preparation – Theoretical Information | |
| 2 | Almond halva, Halva-yi hakani, Adi flour halva, Semolina halva, Reyhan Sherbet | Researching the types of halva and coming to the class. |
| 3 | Revani, Dilber Lip, Tamarind Sherbet | |
| 4 | Tray kadayif kunafah, Sirkencubin Sherbet | Detailed research of sherbet types. |
| 5 | Yufkali Kadayif, Heavenly Mud, Green Cube | |
| 6 | Oven Rice Pudding, Milk Halva | Provision of appropriate equipment. |
| 7 | Laz Pastry, Crispy Baklava, Kaskul | |
| 8 | Checking previous courses | |
| 9 | Kofter, Paluze, Jelly, Zerde | |
| 10 | Lokma dessert, Tulumba dessert, Churro | Provision of appropriate equipment. |
| 11 | Sekerpare, Kalburabasti | Provision of appropriate equipment. |
| 12 | "Güllaç", grind "güllaç", fried "güllaç" | |
| 13 | Quince desert, Pumpkin desert, Tensile Halva, Hoşmerim (Konya) | |
| 14 | Theoretical Information on Ottoman and Turkish Desserts |
| Resources |
| To be distributed by the instructor |
| Halıcı, N. (2009) Türk Mutfağı. Oğlak Yayıncılık |
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 | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |