CYPRIOT CUISINE
- Course
- GACA442 - CYPRIOT CUISINE
- Department
- Gastronomy and Culinary Arts - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- 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 | History of Cyprus and Cypriot Culinary Culture Historical development of Cyprus, the formation of its culinary culture, and cultural interactions |
| Week 2 | Local Products and Gastronomic Heritage of Cyprus Halloumi, Nor cheese, Kolokas, Molehiya, Carob, Olives, Bitter Orange, Grapes, Spices, Local Herbs, and Geographical Indication Products |
| Week 3 | Traditional Cypriot Breakfast Culture Halloumi, Nor cheese, Olives, Tahini, Traditional Jams, and the Traditional Village Breakfast |
| Week 4 | Pastries and Bakery Products I Pilavuna, Cypriot bread, village breads, and traditional dough preparation techniques |
| Week 5 | Pastries and Bakery Products II Bulla, traditional pastry varieties, Easter bread, and its cultural significance |
| Week 6 | Traditional Meze and Cold Appetizers Hummus, Tahini, Chakistes, yogurt-based meze, and traditional salads |
| Week 7 | Traditional Vegetable Dishes Kolokas, Molehiya, okra, zucchini, and other traditional vegetable dishes |
| Week 8 | Midterm Examination Written or practical assessment |
| Week 9 | Meat Dishes and Kebab Culture Sheftalia, oven-baked kebab, traditional meatballs, and traditional cooking techniques |
| Week 10 | Seafood and Fish Dishes Mediterranean fish, squid, octopus, shrimp, and traditional cooking methods |
| Week 11 | Traditional Desserts and Preserve Culture Gullurik, bread pudding, lokma, walnut preserve, bitter orange preserve, and other traditional desserts |
| Week 12 | Traditional Beverages Zivania, Commandaria, Cypriot wines, and traditional coffee culture |
| Week 13 | Practical Activity I Traditional production of Halloumi and Nor cheese (farm visit or practical kitchen session) |
| Week 14 | Practical Activity II Preparation of a traditional Cypriot menu through teamwork |
| Week 15 | Final Practical Examination Preparation, presentation, and evaluation of a traditional Cypriot menu |
Reference Books & Course Materials
- 01 4 Seasons Cyprus Cuisine
- 02 Traditional Taste Of The Cyprus Kitchen
Learning Outcomes
No learning outcomes have been defined.
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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
- 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
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