Information Package / Course Catalogue
Turkish Culinary Culture
Course Code: AŞL106
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 1
Credit: 4
Lab: 0
ECTS: 4
Objectives of the Course

The aims of this lesson are gain the competencies of preparing the dishes of this kitchen by researching the Turkish cuisine culture, designing new food recipes and conducting activities related to professional development.

Course Content

To examine the historical development of Turkish cuisine To investigate the food culture of Turkish cuisine To investigate the place of Turkish cuisine among the world cuisines

Name of Lecturer(s)
Learning Outcomes
1.Learns the Historical Development of Turkish Cuisine
2.Learns Central Asian, Seljuk and Seigniories Period Turkish Cuisine
3.Learns Ottoman Period Turkish Culinary Culture
4.Learns Turkish Culinary Culture in the Republic Period
5.Learns soups in Turkish cuisine
6.Learns salads and olive oil dishes in Turkish cuisine
7.Learns meat dishes in Turkish cuisine
8.Learns chicken dishes in Turkish cuisine
9.Learns fish dishes in Turkish cuisine
10.Learns offal dishes in Turkish cuisine
11.Learns desserts in Turkish cuisine
12.Learns beverages in Turkish cuisine
13.Learns Traditional Places of Turkish Culinary Culture
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Historical Development of Turkish Cuisine
Week 2 - Theoretical
Turkish Culinary Culture in Central Asia, Seljuk and Seigniories Period
Week 3 - Theoretical
Turkish Culinary Culture in the Ottoman Period
Week 4 - Theoretical
Turkish Culinary Culture in the Republic Period
Week 5 - Practice
Soups in Turkish cuisine
Week 6 - Practice
Salads and olive oil dishes in Turkish cuisine
Week 7 - Practice
Meat dishes in Turkish cuisine
Week 8 - Practice
Fish dishes in Turkish cuisine (Mid-term exam)
Week 9 - Practice
Chicken dishes in Turkish cuisine
Week 10 - Practice
Offal Dishes in Turkish Cuisine
Week 11 - Practice
Desserts in Turkish cuisine
Week 12 - Practice
Beverages in Turkish cuisine
Week 13 - Practice
Traditional Placess of Turkish Culinary Culture
Week 14 - Theoretical
An overview
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141356
Lecture - Practice142142
Studio Work141128
Midterm Examination1819
Final Examination112113
TOTAL WORKLOAD (hours)148
Contribution of Learning Outcomes to Programme Outcomes