Preparation of related subject from suggested sources.
2
Cousine History
Preparation of related subject from suggested sources.
3
Cousine Architecture
Preparation of related subject from suggested sources.
4
Cousine Tools
Preparation of related subject from suggested sources.
5
Cooking Methods
Preparation of related subject from suggested sources.
6
Table Orders and Services
Preparation of related subject from suggested sources.
7
Meal times
Preparation of related subject from suggested sources.
8
Meal Rules
Preparation of related subject from suggested sources.
9
Transition Terms
Preparation of related subject from suggested sources.
10
Invitation meals
Preparation of related subject from suggested sources.
11
Holy days
Preparation of related subject from suggested sources.
12
Festivals
Preparation of related subject from suggested sources.
13
Meal Kinds and practices
Investigation of the recipe to be applied from the recommended sources.
14
Tour: Topkapı Müzesi Cousine Department
Preparation of related subject from suggested sources.
Resources
Lecturer notes
- Halıcı N. Mevlevi Mutfağı. Metro Kültür Yayınları, İstanbul, 2007.
- Halıcı N. Türk Mutfağı. Oğlak Yayınları, İstanbul, 2009.
- Halıcı N. Açıklamalı Yemek ve Mutfak Terimleri Sözlüğü. Oğlak Yayıncılık, İstanbul, 2013.
- Halıcı N. Selçuklu Dönemi Mutfağı. Selçuklu Belediyesi Kültür Yayınları, Konya, 2015.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
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
14
0
0
Resolution of Homework Problems and Submission as a Report
14
0
0
Term Project
1
0
0
Presentation of Project / Seminar
1
0
0
Quiz
1
0
0
Midterm Exam
1
17
17
General Exam
1
27
27
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
72
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(72/30)
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
TURKISH CUISINE
-
Fall 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
Elective
Course Coordinator
Assist.Prof. Merve PEHLİVAN
Name of Lecturer(s)
Lect. Fatma Elif SEZER
Assistant(s)
Aim
The aim of this lesson is to teach historical development of Turkısh Cousine and how to prepare, cook and service Turkısh meals.
Course Content
This course contains; Cousine Culture,Cousine History,Cousine Architecture,Cousine Tools,Cooking Methods,Table Orders and Services,Meal times,Meal Rules,Transition Terms,Invitation meals,Holy days,Festivals,Meal Kinds and practices,Tour: Topkapı Müzesi Cousine Department.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Explains the history, culture and food of the Turkish cuisine.
14, 16, 6, 9
E
2. Defines preparation, cooking, quiver preparation and service specific to Turkish cuisine.
14, 16, 6, 9
E
3. Exemplifies practices specific to Turkish cuisine on special occasions.
Preparation of related subject from suggested sources.
2
Cousine History
Preparation of related subject from suggested sources.
3
Cousine Architecture
Preparation of related subject from suggested sources.
4
Cousine Tools
Preparation of related subject from suggested sources.
5
Cooking Methods
Preparation of related subject from suggested sources.
6
Table Orders and Services
Preparation of related subject from suggested sources.
7
Meal times
Preparation of related subject from suggested sources.
8
Meal Rules
Preparation of related subject from suggested sources.
9
Transition Terms
Preparation of related subject from suggested sources.
10
Invitation meals
Preparation of related subject from suggested sources.
11
Holy days
Preparation of related subject from suggested sources.
12
Festivals
Preparation of related subject from suggested sources.
13
Meal Kinds and practices
Investigation of the recipe to be applied from the recommended sources.
14
Tour: Topkapı Müzesi Cousine Department
Preparation of related subject from suggested sources.
Resources
Lecturer notes
- Halıcı N. Mevlevi Mutfağı. Metro Kültür Yayınları, İstanbul, 2007.
- Halıcı N. Türk Mutfağı. Oğlak Yayınları, İstanbul, 2009.
- Halıcı N. Açıklamalı Yemek ve Mutfak Terimleri Sözlüğü. Oğlak Yayıncılık, İstanbul, 2013.
- Halıcı N. Selçuklu Dönemi Mutfağı. Selçuklu Belediyesi Kültür Yayınları, Konya, 2015.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
