TURKISH CUISINE
- Course
- BESD240 - TURKISH CUISINE
- Department
- Nutrition and Dietetics - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 2
- ECTS
- 5
- T+P+L
- 2 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
Course Description
..
TURKISH 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 | Türk mutfağının tarihsel gelişimi (Ortaasya Dönemi) |
| Week 2 | Türk mutfağının tarihi kaynakları |
| Week 3 | Divanı Lugati it Türk'te geçen yiyecek ve içecekler |
| Week 4 | Selçuklu mutfağı |
| Week 5 | Osmanlı mutfağı (XV. yüzyıl yemekleri) |
| Week 6 | Türk mutfağında öğün sayısı ve protokol yemekleri |
| Week 7 | Vize |
| Week 8 | Türk mutfağında servis ve sofra kültürü |
| Week 9 | Türk mutfağının genel karakteristikleri |
| Week 10 | Türk mutfağında yiyeceklerin hazırlama ve pişirme teknikleri |
| Week 11 | Türk mutfağında kışlık yiyecekler |
| Week 12 | Türk mutfağında tat vericiler |
| Week 13 | Türk mutfağında yemek çeşitleri |
| Week 14 | Türk mutfağında yöresel yemekler |
| Week 15 | Türk mutfağında yöresel yemekler ve değerlendirme |
Reference Books & Course Materials
- 01 Sürücüoğlu MS, Akman M. Türk Mutfağının Tarihsel Gelişimi ve Bugünkü Değişim Nedenleri. Standard 1998; 37(439):42-53.
- 02 Türk Mutfağı (Editörler; Şanlıer N, Sürücüoğlu, MS). Hedef CS Basın Yayın Müh. ve Dan. Hiz. Tic.A.Ş.. Matsa Basımevi. Ankara.
- 03 Baysal, A. 2002. Beslenme Kültürümüz. T.C. Kültür Bakanlığı Yayınları:1230, Yayımlar Dairesi Başkanlığı Kültür Eserleri:389. TTK Basımevi. Ankara.
- 04 Halıcı, N.1999. Siniden Tepsiye, Klasik Türk Mutfağı. Numune Matbaacılık Ltd. Şti. İstanbul.
Learning Outcomes
- L01 Recognize the historical development of Turkish cuisine SOLO 2
- L02 Recognize Seljuk and Ottoman dishes SOLO 2
- L03 Explain the local cuisines and the dishes unique to these regions. SOLO 4
- L04 Evaluate the general and main features of Turkish cuisine SOLO 5
- L05 will classify the dishes in Turkish cuisine SOLO 3
Program Outcomes
- P01 Has the theoretical and applied knowledge required by the dietitian profession
- P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
- P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
- P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
- P05 Uses information technologies and specific technological equipment to the field effectively
- P06 Maintains personal and professional development with the awareness of lifelong learning.
- P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
- P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
- P09 Acts in accordance with quality management processes.
- P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
- P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | P11 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 3 | 5 | 4.55 |
| L02 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 3 | 5 | 5 | 4.64 |
| L03 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 4.73 |
| L04 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 3 | 5 | 5 | 4.64 |
| L05 | 5 | 5 | 4 | 4 | 3 | 5 | 3 | 5 | 3 | 5 | 5 | 4.27 |