TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	1
SEMESTER	First Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Instructor Servet Kazım Güney
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns the history of Turkish Cuisine. 2) Learns the definitions and basic principles of Turkish Cuisine. 3) Learns the cooking techniques used in Turkish Cuisine. 4) Learns meat dishes and cooking methods in Turkish Culinary culture. 5) Learns the dishes prepared from poultry in Turkish Culinary culture, cooking and serving methods. 6) Learns the dishes prepared from seafood in Turkish Culinary culture, cooking and serving methods. 7) Learns vegetable dishes, cooking and serving methods in Turkish Culinary culture. 8) Learns offal dishes, cooking and serving methods in Turkish Culinary culture. 9) Learns legume dishes, cooking and serving methods in Turkish Culinary culture. 10) Learns the cooking and serving methods of dolmas and sarmas in Turkish Culinary culture. 11) Learns the ways of cooking and serving börek and pastries in Turkish Culinary culture. 12) Learns to prepare and serve desserts and drinks 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 Kitchen Practices, Kitchen Management and Menu Planning, Ancient Food Culture, Basic Dough Making Techniques
COURSE DEFINITION	The aim of this course is; to create awareness of Anatolian Cuisine by conveying all the components, cooking techniques and product types that make up Turkish Cuisine, together with their historical and geographical origins.
COURSE CONTENTS	WEEK TOPICS 1st Week Meeting and Orientation 2nd Week Ancient Anatolian Cuisine 3rd Week Roman and Eastern Roman Period Cuisine 4th Week Seljuk State Period Cuisine 5th Week Cuisine of the Ottoman Empire and the Republic Period 6th Week Food Preservation Methods in Anatolian Cuisine (drying, roasting, salting, seasoning, jams, pickles) 7th Week Project Presentation and Applications 8th Week Midterm 9th Week Project Presentation and Applications 10th Week Offal Dishes 11th Week Meat Dishes 12th Week Scones, Breads 13th Week Pides 14th Week Desserts 15th Week Final
RECOMENDED OR REQUIRED READING	1. Baysal , A., Merdol , T. K., Ciğerim , N. ve Sacır, H. (2000). Türk Mutfağından Örnekler (3. Baskı). Ankara: Kültür Bakanlığı Yayınları 2. Dalby, A. Grainger, S., (2001), Antik Çağ Yemekleri ve Yemek Kültürü. (Betül Avunç, Çev.). İstanbul: Homer Kitabevi 3. Efendi, D. M. (2015). Ağdiye Risalesi (Hazırlayan: M. E. Özen). İstanbul: İşaret Yayınları. 4. Fahriye, H. ( 2018). Yeni Ev Kadınının Yemek Kitabı:(1340-1924), (E. Karakaş, Çev.). İstanbul: Cinius Yayınları 5. Halıcı, N. (2015). Türk Mutfağı. (2. Baskı). İstanbul: Oğlak Yayıncılık. 6. Güney, S.K. (2021). Türk Mutfağını Anlamak. Ankara: Nobel Yayınevi 7. Işın, P.M. (2020b). Avcılıktan Gurmeliğe Yemeğin Kültürel Gelişimi. (3. Baskı), s. Yapı Kredi Yayınları, İstanbul 8. 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, Practice, Questions/Answers
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 3 3 Preparation for Quiz Individual or group work 1 80 80 Preparation for Final exam 1 70 70 Course hours 14 3 42 Preparation for Midterm exam 1 60 60 Laboratory (including preparation) 7 4 28 Final exam 1 3 3 Homework 2 5 10 Presentation (including preperation) 1 3 3 Total Workload 299 Total Workload / 30 9,96 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No