TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	3
SEMESTER	Sixth Term (Spring)
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) Learns the organizational structure of Turkish cuisine. 4) Relate the differences between Turkish and international cuisine. 5) Learns meat dishes and cooking styles in Turkish Culinary culture. 6) Learns the dishes prepared from seafood in Turkish Cuisine culture, the way of cooking and serving. 7) Learns the vegetable dishes, cooking and serving styles in Turkish Culinary culture. 8) Learns offal dishes, cooking and serving styles 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 Tek,
COURSE DEFINITION	The aim of this course; To create awareness of Turkish Cuisine by transferring all the components, cooking techniques and product types that make up the Turkish Cuisine together with their historical and geographical origins.
COURSE CONTENTS	WEEK TOPICS 1st Week Meat Dishes 2nd Week Meat Dishes 3rd Week Poultry 4th Week Poultry 5th Week Sea ??Products 6th Week Vegetable food 7th Week Offal Dishes 8th Week Midterm 9th Week Legumes Dishes 10th Week Dolmalar Sarmalar 11th Week Pastries 12th Week Desserts 13th Week Desserts 14th Week Beverages 15th 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,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 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) Total Workload 155,5 Total Workload / 30 5,18 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No