TURKISH CUISINE CULTURE

Course Description

This course aims students to gain knowledge about Turkish food culture and apply that knowledge to their academic and professional lives. This course will define what Turkish cuisine is and replace it in an historical, geographical and anthropological context. They will prepare Turkish cousine to have experience as well. This course will enhance students’ vision about contemporary processes which redefines Turkish food culture, both inside and outside Turkey. The students who succeeded in this course; Knows the historical developments of Turkish cuisine will enhance their knowledge of the complexity of Turkish cuisine Engages students to accommodate in global food globalization

TURKISH CUISINE CULTURE

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -

Course Syllabus

Reference Books & Course Materials

1. 01 Ömür Akkor Selçuklu Mutfağı Kitabı
2. 02 Öğretim Görevlisi Ders Notları
3. 03 500 Yıllık Osmanlı Mutfağı, Marıanna Yerasımos, Ağustos 2024,
4. 04 Ömür Akkor Gastronomi Atlası

Learning Outcomes

1. L01 Will be able to distinguish the dishes typical of Turkish cuisine. SOLO 4
2. L02 Evaluate Turkish culinary culture. SOLO 5
3. L03 Question the history of Turkish cuisine. SOLO 4
4. L04 Relate Turkish kitchen architecture. SOLO 4
5. L05 Will be able to arrange the preparation and cooking methods of Turkish cuisine. SOLO 2
6. L06 Categorize kitchen tools and cooking techniques. SOLO 3
7. L07 Design table setting and how the service should be. SOLO 5

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix