Turkish Culinary Culture and Cooking Technics

Program Type:

Thesis

Non Thesis

Course Code:

CULA501

Semester:

Autumn

Course Type:

Core

P:

2

Lab:

2

Credits:

3

ECTS:

6

Course Language:

English

Course Objectives:

The aim of this course is to examine the regional cuisines of Anatolia and to convey the formation of Turkish culinary culture and the change of cooking techniques used.

Course Content:

This course covers the analysis of Turkish culinary culture throughout history; identifies different cultural heritages that left their marks on Anatolian cuisine; explains the impact of geography & climate on the formation of food patterns in Turkey from past to present; distinguishes different regional cuisines in Anatolia; teaches the characteristics ( ingredients, cooking techniques, food rituals) of each regional cuisine; explains the effects of industrialization and globalization on food production and consumption patterns in modern Turkey; uses of oral history method in researches about regional cuisines.

Teaching Methods:

1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work

Assessment Methods:

A: Testing, B: Homework, C: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
At the end of this course, the student learns the historical formation of Turkish culinary culture.	1,2,3	1,2,3	A,B,C
At the end of this course, the student will learn about cooking techniques, tools, stoves, etc. used in Turkish cuisine. gets information about	1,2,3	1,2,3	A,B,C
At the end of this course, the student learns how Anatolian social life affects Turkish cuisine culture in each region.	1,2,3	1,2,3	A,B,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials (To be provided by the lecturer)
1	Introduction / Orientation	It will be shared via Google Classroom
2	Definition of Culture	It will be shared via Google Classroom
3	History of Turkish Cuisine: Central Asia	It will be shared via Google Classroom
4	History of Turkish Cuisine: Seljuk Period	It will be shared via Google Classroom
5	History of Turkish Cuisine: Ottoman Period	It will be shared via Google Classroom
6	History of Turkish Cuisine: Relations with Neighbors	It will be shared via Google Classroom
7	Traditional Structure of Anatolia and Rituals	It will be shared via Google Classroom
8	Midterm	It will be shared via Google Classroom
9	Dishes and Cooking Methods by Regions in Anatolia	It will be shared via Google Classroom
10	Dishes and Cooking Methods by Regions in Anatolia	It will be shared via Google Classroom
11	Dishes and Cooking Methods by Regions in Anatolia	It will be shared via Google Classroom
12	Dishes and Cooking Methods by Regions in Anatolia	It will be shared via Google Classroom
13	Dishes and Cooking Methods by Regions in Anatolia	It will be shared via Google Classroom
14	Dishes and Cooking Methods by Regions in Anatolia	It will be shared via Google Classroom

Recommended Sources

RECOMMENDED SOURCES
Textbook
Additional Resources

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	60
Homeworks	1	40
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Ability to define, understand and use culture				X
2	Understanding the Central Asian Cuisine and the effects of migrations on Turkish Cuisine culture					X
3	Understanding the influence of Seljuk Cuisine on Turkish Cuisine Culture					X
4	Understanding the influence of Ottoman Cuisine on Turkish Cuisine Culture					X
5	Understanding the effects of war, migration and international relations on Turkish Cuisine					X
6	Understanding the Traditional Structure of Anatolia and the Effect of Rituals on Turkish Cuisine					X
7	Learning the dishes and cooking methods in different regions of Anatolia					X
8	Follows the publications and congresses in the field				X

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	15	3	45
Hours for off-the-classroom study (Pre-study, practice)	15	5	75
Mid-terms	1	7	7
Homework	1	5	5
Final examination	1	10	10
Total Work Load			142
Total Work Load / 30 (hours)			5.68
ECTS Credit of the Course			6

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