Skip to main content

Course Detail

Course Description

CourseCodeSemesterT+P (Hour)CreditECTS
OTTOMAN and TURKISH CUISINE IIGMS3211438Spring Semester0+426
Course Program

( C ) Perşembe 12:00-12:45

( C ) Perşembe 12:45-13:30

( C ) Perşembe 13:30-14:15

( C ) Perşembe 14:30-15:15

( B ) Perşembe 08:00-08:45

( B ) Perşembe 09:00-09:45

( B ) Perşembe 10:00-10:45

( B ) Perşembe 11:00-11:45

( A ) Perşembe 16:30-17:15

( A ) Perşembe 17:30-18:15

( A ) Perşembe 18:30-19:15

( A ) Perşembe 19:30-20:15

Prerequisites Courses
Recommended Elective Courses
Language of CourseTurkish
Course LevelFirst Cycle (Bachelor's Degree)
Course TypeRequired
Course CoordinatorAssist.Prof. Emine OLUM
Name of Lecturer(s)Lect. Onur Semen ÖNER, Lect. Burak CIRIK
Assistant(s)
AimThe students will research and practices on the cooking technics, recipies, the eating habbits, and presentations of the Ottoman Cuisine
Course ContentThis course contains; Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soup,Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon,Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf ,Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab ,Pastrami, Sausage, Ali Nazik, Hurma Kebab ,Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van ,Ali Nazik, Hurma Kebab ,Piruhi, Hand Rolled Pastry, Lalanga ,Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert ,Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz ,Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted ,Nigvziani Badrijani, Topig ,Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara ,
Kerebiç, Levzıne .
Dersin Öğrenme KazanımlarıTeaching MethodsAssessment Methods
Apply the Ottoman recipiies in the best way.6, 9A
Interprets Ottoman Turkish cuisine dishes in the best way.1, 6E
Uses the necessary equipment 1, 9C
Changes the recipies according to the needs16, 6, 9C
Produces and interprets. 1, 16, 9C
Teaching Methods:1: Mastery Learning, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method
Assessment Methods:A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework

Course Outline

OrderSubjectsPreliminary Work
1Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soupPRACTICAL APPLICATION IN THE KITCHEN
2Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon
3Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf
4Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab PRACTICAL APPLICATION IN THE KITCHEN
5Pastrami, Sausage, Ali Nazik, Hurma Kebab
6Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van
7Ali Nazik, Hurma Kebab
8Piruhi, Hand Rolled Pastry, Lalanga PRACTICAL APPLICATION IN THE KITCHEN
9Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert
10Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz
11Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted
12Nigvziani Badrijani, Topig
13Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara
14
Kerebiç, Levzıne
Resources
Şavkay Tuğrul, 2000. Şeker Bank, Osmanlı Mutfağı, 292s.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
NoProgram QualificationContribution Level
12345
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.
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
7
8
Considers cooking as a chemical reaction.
X
9
X
10
11
X
12
13
14
X

Assessment Methods

Contribution LevelAbsolute Evaluation
Rate of Midterm Exam to Success 50
Rate of Final Exam to Success 50
Total 100
ECTS / Workload Table
ActivitiesNumber ofDuration(Hour)Total Workload(Hour)
Course Hours148112
Guided Problem Solving248
Resolution of Homework Problems and Submission as a Report000
Term Project000
Presentation of Project / Seminar000
Quiz000
Midterm Exam3824
General Exam3824
Performance Task, Maintenance Plan000
Total Workload(Hour)168
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(168/30)6
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course

Course Description

CourseCodeSemesterT+P (Hour)CreditECTS
OTTOMAN and TURKISH CUISINE IIGMS3211438Spring Semester0+426
Course Program

( C ) Perşembe 12:00-12:45

( C ) Perşembe 12:45-13:30

( C ) Perşembe 13:30-14:15

( C ) Perşembe 14:30-15:15

( B ) Perşembe 08:00-08:45

( B ) Perşembe 09:00-09:45

( B ) Perşembe 10:00-10:45

( B ) Perşembe 11:00-11:45

( A ) Perşembe 16:30-17:15

( A ) Perşembe 17:30-18:15

( A ) Perşembe 18:30-19:15

( A ) Perşembe 19:30-20:15

Prerequisites Courses
Recommended Elective Courses
Language of CourseTurkish
Course LevelFirst Cycle (Bachelor's Degree)
Course TypeRequired
Course CoordinatorAssist.Prof. Emine OLUM
Name of Lecturer(s)Lect. Onur Semen ÖNER, Lect. Burak CIRIK
Assistant(s)
AimThe students will research and practices on the cooking technics, recipies, the eating habbits, and presentations of the Ottoman Cuisine
Course ContentThis course contains; Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soup,Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon,Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf ,Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab ,Pastrami, Sausage, Ali Nazik, Hurma Kebab ,Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van ,Ali Nazik, Hurma Kebab ,Piruhi, Hand Rolled Pastry, Lalanga ,Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert ,Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz ,Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted ,Nigvziani Badrijani, Topig ,Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara ,
Kerebiç, Levzıne .
Dersin Öğrenme KazanımlarıTeaching MethodsAssessment Methods
Apply the Ottoman recipiies in the best way.6, 9A
Interprets Ottoman Turkish cuisine dishes in the best way.1, 6E
Uses the necessary equipment 1, 9C
Changes the recipies according to the needs16, 6, 9C
Produces and interprets. 1, 16, 9C
Teaching Methods:1: Mastery Learning, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method
Assessment Methods:A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework

Course Outline

OrderSubjectsPreliminary Work
1Course plan, purpose and explanation of content, Çeşmi Nigar soup, Tulen soup, Almond soup, Harem Style Eggplant soupPRACTICAL APPLICATION IN THE KITCHEN
2Stuffed Potatoes, Stuffed Dried Eggplant, Stuffed Melon
3Meat Barley Vermicelli, Curtain pilaf, Chicken Rice pilaf, Vegetable Couscous pilaf
4Gerdaniye, Nırbaç, Kul Vaccine, Fodula-Stuffed Bread, Tas Kebab PRACTICAL APPLICATION IN THE KITCHEN
5Pastrami, Sausage, Ali Nazik, Hurma Kebab
6Meatballs with Stuffed Meatballs, Meatballs with Chullu, Meatballs with Milk, Chefte-Van
7Ali Nazik, Hurma Kebab
8Piruhi, Hand Rolled Pastry, Lalanga PRACTICAL APPLICATION IN THE KITCHEN
9Şekerpare, Kalburabastı, Revani, Tulumba Dessert, Mussel Dessert
10Sultani Pressed Peas, Artichokes with Legumes, Potato Rice, Leek Meatballs, Pabucaki- Tubyaz
11Stuffed Artichokes with Olive Oil, Stuffed Cabbage with Olive Oil, Stuffed Peppers with Olive Oil, Stuffed Leaf with Olive Oil- Roasted
12Nigvziani Badrijani, Topig
13Chicken Breast, Zerde, Cauldron Bottom, Lined-Zero Rice Pudding, Water Pudding, Keşkülü Fukara
14
Kerebiç, Levzıne
Resources
Şavkay Tuğrul, 2000. Şeker Bank, Osmanlı Mutfağı, 292s.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
NoProgram QualificationContribution Level
12345
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.
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
7
8
Considers cooking as a chemical reaction.
X
9
X
10
11
X
12
13
14
X

Assessment Methods

Contribution LevelAbsolute Evaluation
Rate of Midterm Exam to Success 50
Rate of Final Exam to Success 50
Total 100

Numerical Data

Student Success

Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03