TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	3
SEMESTER	Fifth Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Gökmen Duman
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn the history of Turkish cuisine. 2) Learn the definitions and basic principles of Turkish Cuisine 3) Learn the tools and equipment used in Turkish Cuisine 4) Learn the cooking techniques used in Turkish Cuisine and the way of serving the prepared foods. 5) Learn food safety and food preservation methods in Turkish Culinary culture. 6) Learn the soups in Turkish Culinary culture. 7) Learn egg dishes in Turkish Culinary culture 8) Learn the salads in Turkish Culinary culture.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	Gastronomy and Food History, Basic Culinary Practice, Kitchen Management and Menu Planning, Ancient Food Culture, Basic Dough Making Tech.
COURSE DEFINITION	The aim of this course is to create awareness of Turkish cuisine by transferring all the components that make up the Turkish cuisine, cooking techniques and product types together with their historical and geographical origins
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction and orientation 2nd Week Ancient Anatolian civilizations and ancient Anatolian cuisine with Mesopotamian influence 3rd Week Ancient Hellenic and Eastern Roman Cuisine 4th Week Central Asian and Seljuk State Cuisine 5th Week Ottoman period and Republic period cuisine 6th Week Food Storage Methods in Turkish Cuisine (drying, roasting, salting, seasoning, jams, pickles) 7th Week Soups 8th Week Midterm 9th Week Egg Dishes 10th Week Salads 11th Week Appetizers, Sauces and Tarators 12th Week Piyazlar ve Pilakiler 13th Week Meatballs (from red meat, poultry and fish) 14th Week Final Exam
RECOMENDED OR REQUIRED READING	Baysal , A., Merdol , T. K., Ciğerim , N. ve Sacır, H. (2000). Türk Mutfağından Örnekler (3. Baskı). Ankara: Kültür Bakanlığı Yayınları Dalby, A. Grainger, S., (2001), Antik Çağ Yemekleri ve Yemek Kültürü. (Betül Avunç, Çev.). İstanbul: Homer Kitabevi Efendi, D. M. (2015). Ağdiye Risalesi (Hazırlayan: M. E. Özen). İstanbul: İşaret Yayınları. Fahriye, H. ( 2018). Yeni Ev Kadınının Yemek Kitabı:(1340-1924), (E. Karakaş, Çev.). İstanbul: Cinius Yayınları Halıcı, N. (2015). Türk Mutfağı. (2. Baskı). İstanbul: Oğlak Yayıncılık. Işın, P.M. (2020b). Avcılıktan Gurmeliğe Yemeğin Kültürel Gelişimi. (3. Baskı), s. Yapı Kredi Yayınları, İstanbul Şirvani, M. M. (2005). 15. Yüzyıl Osmanlı Mutfağı (Hazırlayanlar: Mustafa Argunşah ve Müjgan Çakır). İstanbul: Gökkubbe Yayınları.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Project,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 14 2 28 Preparation for Final exam 4 5 20 Course hours 14 4 56 Preparation for Midterm exam 3 5 15 Laboratory (including preparation) 8 3 24 Final exam 1 2,5 2,5 Homework 2 4 8 Presentation (including preperation) 2 2 4 Kitchen Practics 1 1 1 Total Workload 160,5 Total Workload / 30 5,35 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No