Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| OTTOMAN and TURKISH CUISINE I | - | Fall 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. Onur Semen ÖNER |
| 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; Explanation of course outcomes and assessment methods, general information on the Ottoman Cuisine, scrambled eggs, spinach eggs, poached eggs ,Appetizers, red kidney beans with olive oil, mucver, fried zucchini, Circassian chicken, eggplant salad ,Chicken spring roll, palace style chicken wrap. ,Eggplant moussaka, purslane with minced meat. ,Eggplant salad, scan salad, wedding soup, shikemperver soup. ,Plain rice pilaf, tomato rice pilaf, eggplant and olive oil stuffed pilaf. ,Elbasan pan, kibbeh meatballs, sultan liked it , Palace Ravioli, Handmade Pastry ,Cheese Pastry, Sawdust Pastry ,Hasanpaşa Meatballs, Tas kebab, Seasoned lamb wrap,Eggplant and pepper pan, tekmil-i fava, çi borek ,Walnut sausage, kunculu Akıt ,Seasoned meatballs, dry meatballs,çi borek, fish stew . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Apply the Ottoman recipiies in the best way. | 1, 5 | C |
| Interprets Ottoman Turkish cuisine dishes in the best way. | 1 | C, F |
| Uses the necessary equipment | 1 | |
| Changes the recipies according to the needs | 1 | |
| Produces and interprets. | 1, 16 |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 5: Cooperative Learning |
| Assessment Methods: | C: Multiple-Choice Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, general information on the Ottoman Cuisine, scrambled eggs, spinach eggs, poached eggs | PRACTICAL APPLICATION IN THE KITCHEN |
| 2 | Appetizers, red kidney beans with olive oil, mucver, fried zucchini, Circassian chicken, eggplant salad | |
| 3 | Chicken spring roll, palace style chicken wrap. | |
| 4 | Eggplant moussaka, purslane with minced meat. | |
| 5 | Eggplant salad, scan salad, wedding soup, shikemperver soup. | |
| 6 | Plain rice pilaf, tomato rice pilaf, eggplant and olive oil stuffed pilaf. | PRACTICAL APPLICATION IN THE KITCHEN |
| 7 | Elbasan pan, kibbeh meatballs, sultan liked it | |
| 8 | Palace Ravioli, Handmade Pastry | PRACTICAL APPLICATION IN THE KITCHEN |
| 9 | Cheese Pastry, Sawdust Pastry | |
| 10 | Hasanpaşa Meatballs, Tas kebab, Seasoned lamb wrap | |
| 11 | Eggplant and pepper pan, tekmil-i fava, çi borek | |
| 12 | Walnut sausage, kunculu Akıt | PRACTICAL APPLICATION IN THE KITCHEN |
| 13 | Seasoned meatballs, dry meatballs | |
| 14 | çi borek, fish stew |
| 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. | 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. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | 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 | 4 | 56 | |||
| Guided Problem Solving | 1 | 2 | 2 | |||
| Resolution of Homework Problems and Submission as a Report | 6 | 4 | 24 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 6 | 6 | 36 | |||
| General Exam | 8 | 7 | 56 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 174 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(174/30) | 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 I | - | Fall 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. Onur Semen ÖNER |
| 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; Explanation of course outcomes and assessment methods, general information on the Ottoman Cuisine, scrambled eggs, spinach eggs, poached eggs ,Appetizers, red kidney beans with olive oil, mucver, fried zucchini, Circassian chicken, eggplant salad ,Chicken spring roll, palace style chicken wrap. ,Eggplant moussaka, purslane with minced meat. ,Eggplant salad, scan salad, wedding soup, shikemperver soup. ,Plain rice pilaf, tomato rice pilaf, eggplant and olive oil stuffed pilaf. ,Elbasan pan, kibbeh meatballs, sultan liked it , Palace Ravioli, Handmade Pastry ,Cheese Pastry, Sawdust Pastry ,Hasanpaşa Meatballs, Tas kebab, Seasoned lamb wrap,Eggplant and pepper pan, tekmil-i fava, çi borek ,Walnut sausage, kunculu Akıt ,Seasoned meatballs, dry meatballs,çi borek, fish stew . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Apply the Ottoman recipiies in the best way. | 1, 5 | C |
| Interprets Ottoman Turkish cuisine dishes in the best way. | 1 | C, F |
| Uses the necessary equipment | 1 | |
| Changes the recipies according to the needs | 1 | |
| Produces and interprets. | 1, 16 |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 5: Cooperative Learning |
| Assessment Methods: | C: Multiple-Choice Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, general information on the Ottoman Cuisine, scrambled eggs, spinach eggs, poached eggs | PRACTICAL APPLICATION IN THE KITCHEN |
| 2 | Appetizers, red kidney beans with olive oil, mucver, fried zucchini, Circassian chicken, eggplant salad | |
| 3 | Chicken spring roll, palace style chicken wrap. | |
| 4 | Eggplant moussaka, purslane with minced meat. | |
| 5 | Eggplant salad, scan salad, wedding soup, shikemperver soup. | |
| 6 | Plain rice pilaf, tomato rice pilaf, eggplant and olive oil stuffed pilaf. | PRACTICAL APPLICATION IN THE KITCHEN |
| 7 | Elbasan pan, kibbeh meatballs, sultan liked it | |
| 8 | Palace Ravioli, Handmade Pastry | PRACTICAL APPLICATION IN THE KITCHEN |
| 9 | Cheese Pastry, Sawdust Pastry | |
| 10 | Hasanpaşa Meatballs, Tas kebab, Seasoned lamb wrap | |
| 11 | Eggplant and pepper pan, tekmil-i fava, çi borek | |
| 12 | Walnut sausage, kunculu Akıt | PRACTICAL APPLICATION IN THE KITCHEN |
| 13 | Seasoned meatballs, dry meatballs | |
| 14 | çi borek, fish stew |
| 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. | 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. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |