Information Package / Course Catalogue
Turkish Cuisine Culture
Course Code: BD503
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)
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
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to Turkish culinary culture and basic concepts
Week 2 - Theoretical
Historical development of Turkish cuisine (from Central Asia to present)
Week 3 - Theoretical
Seljuk and Ottoman culinary culture
Week 4 - Theoretical
Ottoman palace cuisine and food organization
Week 5 - Theoretical
Basic cooking techniques in Turkish cuisine
Week 6 - Theoretical
Regional Turkish cuisines I (Aegean and Mediterranean)
Week 7 - Theoretical
Overview of Anatolian cuisine (MIDTERM EXAM)
Week 8 - Theoretical
Traditional Turkish breakfast culture and regional breakfasts (Midterm exam evaluation)
Week 9 - Theoretical
Regional Turkish cuisines II (Black Sea and Eastern Anatolia)
Week 10 - Theoretical
Soups and appetizers in Turkish cuisine
Week 11 - Theoretical
Meat and kebab culture
Week 12 - Theoretical
Pastry and bread culture
Week 13 - Theoretical
Desserts and syrup-based dessert tradition
Week 14 - Final Exam
Sustainability and modern interpretations of Turkish cuisine + general review
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%1
Quiz1%1
Midterm Examination1%38
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory134278
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes