GASTRONOMY (TURKISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GMS3202 Turkish Regional Cuisine II Spring 1 4 3 6

Basic information

Language of instruction: Turkish
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN
Course Objectives: Bu ders, Türkiye'nin çeşitli coğrafi bölgelerinden özel bitkileri ve yörelerin popüler yemeklerini geleneksel yöntemlerle göstermeyi amaçlamaktadır. Ayrıca kurs, kurutma, sirke ve dekapaj tekniklerini ve tarhana gibi benzersiz ürünleri öğretmeyi amaçlamaktadır.

Learning Outcomes

The students who have succeeded in this course;
Will have information about products specific to geographical regions
Will have information about the food cultures of geographical regions
Learn the food storage and preservation methods of geographical regions

Course Content

Theoretical and practical applications of foods belonging to Turkey's regional cuisine creates the contents of this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to course
2) Black Sea Region and menu applications
3) Black Sea Region and menu applications
4) Marmara Region and menu applications
5) Aegean Region and menu applications
6) Aegean Region and menu applications
7) Mediterranean Region and menu applications
8) Midterm
9) Mediterranean Region and menu applications
10) Central Anatolia Region and menu applications
11) Central Anatolia Region and menu applications
12) Eastern Anatolia Region and menu applications
13) Eastern Anatolia Region and menu applications
14) Southeastern Anatolia Region and menu applications

Sources

Course Notes / Textbooks:
References: Tuğrul Şavkay, Osmanlı Mutfağı
Eskimeyen Tatlar, Semahat Arsel
Mehmet Kâmil, Melceü T TabbahinKullanacağımız reçeteler ile ilgili sunum ve tarifler çeşitli kaynaklardan derlenerek “It’s Learning” sistemine yüklenecektir. Herhangi bir materyale erişemiyorsanız, lütfen dersin öğretim görevlisiyle iletişime geçin.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 60
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 1 14
Application 14 4 56
Project 2 40 80
Final 1 4 4
Total Workload 154

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources.
2) Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field.
3) Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge.
4) Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning.
5) Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
6) Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project