CYPRIOT CUISINE
- Course
- GAMS442 - CYPRIOT CUISINE
- Department
- Gastronomy and Culinary Arts - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 3
- ECTS
- 6
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
Course Description
Cyprus Cuisine is a culinary culture that has been effected by many nations and has a wide range of influence, it is this courses main aim to introduce this cuisine to students. Researching today's culinary culture and establishing its connection with the past periods. It helps to acknowledge the richness of the Cypriot Cuisine in production. Another aim of our course is to comprehend the historical development processes, to teach the equipment used, the methods of preparing, cooking and serving the dishes in Cypriot cuisine. It is to teach the food used in special days and ceremonies and the beliefs about food. Our aim is to inform about our multi-culture from our past to this day, and to give them the chance to practice.
CYPRIOT CUISINE
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Kıbrıs Tarihi ve Mutfak Kültürü Tarih, kültürel yapı ve gastronomik miras |
| Week 2 | Kıbrıs'ın Yerel Ürünleri ve Gastronomik Mirası Hellim, Nor, Kolokas, Molehiya, Harup, Zeytin, Turunç, yerel otlar |
| Week 3 | Kıbrıs Kahvaltı Kültürü Hellim, Nor, tahin, reçeller, köy kahvaltısı |
| Week 4 | Hamur İşleri I Pilavuna, köy ekmekleri |
| Week 5 | Hamur İşleri II Bulla, Kıbrıs çöreği ve diğer geleneksel hamur işleri |
| Week 6 | Geleneksel Mezeler ve Ara Sıcaklar Humus, Tahin, Çakistes, Kıbrıs köftesi, hellimli ara sıcaklar ve diğer geleneksel mezeler |
| Week 7 | Sebze Yemekleri Kolokas, Molehiya, bamya ve diğer geleneksel sebze yemekleri |
| Week 8 | Ara Sınav Yazılı |
| Week 9 | Kıbrıs Mangal Kültürü Şeftali kebabı, şiş kebap, tavuk şiş, pirzola, Kıbrıs usulü ciğer, sucuk, molehiya kebabı gibi mangal ürünleri ile geleneksel garnitürler |
| Week 10 | Kıbrıs Makarna Kültürü Magarina Bulli, Yahnili Magarina, Fırında Magarina, ev yapımı erişte |
| Week 11 | Tatlılar ve Macun Kültürü Gullurik, lokma, ekmek kadayıfı, ceviz macunu, turunç macunu |
| Week 12 | Geleneksel İçecek Kültürü Zivaniya, Commandaria, Kıbrıs şarapları, Kıbrıs kahvesi |
| Week 13 | Hellim ve Nor Yapımı Geleneksel yöntemlerle sıfırdan hellim ve nor üretimi |
| Week 14 | Geleneksel Kıbrıs Menü Uygulaması Başlangıç, ana yemek, tatlı ve içecekten oluşan tam Kıbrıs menüsünün hazırlanması |
| Week 15 | Final Uygulama Sınavı (Bireysel) Öğrencinin kura ile belirlenen geleneksel Kıbrıs yemeğini bireysel olarak hijyen, hazırlık, pişirme tekniği, sunum ve zaman yönetimi kriterlerine uygun şekilde hazırlaması ve değerlendirilmesi |
Reference Books & Course Materials
No reference books have been listed.
Learning Outcomes
- L01 Can explain the historical development, gastronomic heritage, and traditional culinary culture of Cypriot cuisine. SOLO 3
- L02 Can compare the local products, traditional recipes, and cooking techniques unique to Cypriot cuisine, and evaluate their appropriate applications. SOLO 4
- L03 Can apply traditional Cypriot dishes, pastries, appetizers, and desserts in accordance with professional hygiene, sanitation, and food safety principles. SOLO 4
- L04 Can carry out the production of Halloumi and Nor cheese, as well as traditional Cypriot culinary practices, using appropriate production techniques. SOLO 4
- L05 Can plan, prepare, present, and evaluate traditional Cypriot dishes individually according to professional quality standards. SOLO 4
Program Outcomes
- P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
- P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
- P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
- P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
- P05 5. Students will be able to compete at national and international scales.
- P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
- P07 7. Students will be able to organize and manage catering events.
- P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
- P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
- P10 10. Students will be able to apply food and beverage cost control methods.
- P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
- P12 12. Students will be able to plan and maintain the professional processes.
- P13 13. Students will be able to acquire and develop entrepreneurial ability.
- P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
- P15 15. Students will be able to have knowledge of a foreign language at basic level.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | P11 | P12 | P13 | P14 | P15 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4.8 |
| L02 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4.53 |
| L03 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4.8 |
| L04 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 0 | 5 | 5 | 5 | 5 | 4.07 |
| L05 | 4 | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4.2 |