TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Servet Kazım Güney
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Explain the Ottoman cuisine. 2) Explain Ottoman culinary culture. 3) Define cooking methods in Ottoman cuisine. 4) Define the materials used in Ottoman cuisine. 5) Prepare Ottoman dishes in accordance with the period. 6) To be able to present the Ottoman dishes in accordance with the period. 7) Learns Ottoman Palace Cuisine desserts. 8) Learns the Ottoman Palace Cuisine drinks. 9) Learns Ottoman Palace Cuisine dishes.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	19th and 20th centuries. Ottoman-Turkish culinary culture traditions, techniques used in this kitchen, food materials and food habits are taught. The modernization of the Ottoman-Turkish cuisine, Turkey's geographical regions (Thrace, the Aegean, Central Anatolia, Southeastern Anatolia and Eastern Anatolia, Mediterranean and Black Sea cuisine) kitchen features are also described in the course.
COURSE CONTENTS	WEEK TOPICS 1st Week Course introduction and explanation of the curriculum 2nd Week Cooking methods used in Ottoman cuisine 3rd Week Materials used in Ottoman cuisine and their history 4th Week Ottoman Culinary Practices 5th Week Ottoman Culinary Practices 6th Week Ottoman Culinary Practices 7th Week Ottoman Culinary Practices 8th Week Midterm 9th Week Ottoman Culinary Practices 10th Week Ottoman Culinary Practices 11th Week Ottoman Culinary Practices 12th Week Ottoman Culinary Practices 13th Week final examination
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work Preparation for Final exam 1 2 2 Course hours 14 3 42 Preparation for Midterm exam 1 2 2 Laboratory (including preparation) 14 3 42 Final exam 1 1 1 Homework Total Workload 90 Total Workload / 30 3 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No