Information Package / Course Catalogue
Turkish Cuisine Culture
Course Code: BDB111
Course Type: Non Departmental Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To provide an understanding of national, regional/local history and culture of Turkish cuisine, food and beverages, methods of Turkish food preparation, food processing and cookery systems.

Course Content

Historical and cultural development of national and regional/local Turkish cuisine, foods and beverages, food processing, preparation, cooking and storage methods,cuisine operations on specific days and events

Name of Lecturer(s)
Lec. Serap GÖKÇE ESKİN
Learning Outcomes
1. learns general cultural characteristics and historical development of Turkish cuisine
2.learns national and regional/local, foods and beverages, kitchen operations including methods of food preparation, food processing, cookery systems and table layout
3.learns national and reagional/local pattern of food processing and storage
4.gains a knowledge about regional/local cuisines
5.learns Turkish cuisine operations on specific days and events
Recommended or Required Reading
1.Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012
2.Toygar K., Berkok N., Ankara Mutfak Kültürü ve Yemekleri, Ankara, 1999.
3.Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları.
Weekly Detailed Course Contents
Week 1 - Theoretical
History and culture of Turkish cuisine
Week 2 - Theoretical
Turkish cuisine in the scope of food and beverages, methods of food preparation, food processing, cookery systems and table layout
Week 3 - Theoretical
National and reagional/local pattern of food processing and storage
Week 4 - Theoretical
Middle Anatolia Region cuisine culture and operations
Week 5 - Theoretical
East Anatolia Region cuisine culture and operations
Week 6 - Theoretical
Southern Anatolia Region cuisine culture and operations
Week 7 - Theoretical
The Black Sea Region cuisine culture and operations
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
The Aegean Coast Region cuisine culture and operations
Week 10 - Theoretical
Mediterranean Region cuisine culture and operations
Week 11 - Theoretical
Marmara Region cuisine culture and operations
Week 12 - Theoretical
Presentations
Week 13 - Theoretical
Turkish cuisine in spesific days and events
Week 14 - Theoretical
Turkish cuisine in Ramadan
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory134278
Midterm Examination110010
Final Examination110010
TOTAL WORKLOAD (hours)98
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
OÇ-1
1
OÇ-2
1
OÇ-3
1
OÇ-4
1
OÇ-5
1
Adnan Menderes University - Information Package / Course Catalogue