TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Assistant Professor Tulga Albustanlıoğlu
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understand the nutrition culture of past civilizations. 2) Hellenic, Roman and Anatolian antiquity learns the culture of nutrition and examines the connection with the present. 3) List the characteristics of the culinary culture of the Hellenistic and Roman periods and today. 4) Understands the characteristics of Hittite cuisine. Learn the historical development and general characteristics of Hittite cuisine and examine its connection with today. 5) Learns the general characteristics of Lydian and Ionian cuisine and the factors that cause changes. 6) Recognize the importance and value of the culinary culture of the Antiquity.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	In this course, subjects such as food culture from antiquity to today, primitive cooking methods, historical development of foods and its reflections on today?s food culture, developments in foods and food culture, the birth and commercialization of refined kitchen, and the effects that social, political and economic developments in the history have created on the kitchen will be handled within the framework of periodic conditions.
COURSE CONTENTS	WEEK TOPICS 1st Week Food culture, civilization culture and archeology in antiquity 2nd Week Food culture and beverage in ancient Hellenic society 3rd Week Food culture in ancient Hellenic society: Table customs 4th Week Food culture in ancient Hellenic society: Feast 5th Week Food culture in ancient Hellenic society: Kitchen equipment 6th Week Food culture and beverage in ancient Roman society 7th Week Food culture in ancient Roman society: Table customs 8th Week Midterm 9th Week Food culture in ancient Roman society: Dining room 10th Week Food culture in ancient Roman society: Feast 11th Week Food culture in ancient Roman society: Kitchen equipment 12th Week Food culture in ancient Roman society: production 13th Week Food culture in Hittite society 14th Week Food culture in Lydian-Ionian society 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. A. Dalby. & S. Grainger. (2001). Antik Çağ Yemekleri ve Yemek Kültürü (Çev. Betül Avunç). Homer Kitabevi, İstanbul. 2. www.academia.edu.tr (PDF Resources will be provided). 3. www.baskent.edu.tr/~tulga (Lecture and notes).
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 50 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 2 2 Preparation for Quiz Individual or group work 1 65 65 Preparation for Final exam 1 50 50 Course hours 14 3 42 Preparation for Midterm exam 1 45 45 Laboratory (including preparation) 4 4 16 Final exam 1 3 3 Homework 2 4 8 Presentation (including preperation) 5 4 20 Field Research 4 4 16 Article Presentation 5 4 20 Total Workload 287 Total Workload / 30 9,56 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No