General Information about the Course

Course Code:	GMS207
Course Title:	Applications of Turkish Cuisine
Course Semester:	3. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 2 2 3 7
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Burak Mil
Course Assistants:

Purpose and content of the course

Course Objectives:	To have information about the historical process of the development of Turkish cuisine. To comprehend the basic traditional Turkish cuisine recipes belonging to Turkish culinary culture.
Course Objective:	To comprehend the basic information of Turkish culinary culture, to learn the culinary cultures that change according to the regions in Turkey and other cultures that Turkish culinary culture is affected by, together with their reasons.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) 1. Establish a connection between the cultural foundations of Turkish cuisine. 2.Knows the development of Turkish cuisine and the cuisines that it has/has been influenced by, together with the reasons.

Skills (Describe as Cognitive and/or Practical Skills.)

1) 3. Having knowledge and understanding of Turkish eating habits. 4. Knows the Ottoman culinary culture.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) 1. He/she rearranges the recipes of Turkish regional cuisines.

2) 2. Prepares regional cuisine products on a regional basis. 3. Applies traditional products in Turkish cuisine.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	1.     Historical development of Turkish cuisine 2. The cuisine of the nomadic Turks 3. Turkish cuisine in Central Asia 4. Seljuk cuisine 5. Ottoman cuisine 6.  Ottoman palace cuisine 7.  Turkish food customs and traditions 8.  Marmara region culinary culture 9.  Aegean region cuisine culture 10. Central Anatolia region cuisine culture 11.  Mediterranean region cuisine culture 12. Black Sea region cuisine culture 13.  Eastern Anatolia region cuisine culture 14.  Southeastern Anatolia region cuisine culture
References: "1. Sarıışık, M. ve Özbay, G. (2019). Ulusal Gastronomi ve Türk Mutfağı. Ankara: Detay Yayıncılık 2. Sivrioğlu, S. ve David D. (2019). Türk Mutfağında Bir Macera Anadolu. İstanbul: Nobel Yayıncılık 3. Yerasimos, M. (2005). 500 Yıllık Osmanlı Mutfağı. İstanbul: Boyut Basım Yayın"

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	1	2	2
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	28
Laboratory
Application	14	28
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class	14	42
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	14	42
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	35
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	42
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		219
ECTS (30 saat = 1 AKTS )		7