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SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramCLM 211 | Course Introduction and Application Information
| Course Name |
Turkish Cuisine Culture
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 211
|
Fall
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Group WorkLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to expand knowledge of students about Turkish food culture and apply that knowledge to their academic and professional lives. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, it will be explained that Turkish cuisine is a result of its mixture between historical, economic, political and social dynamics. In this direction, students will be more conscious and equipped by increasing their cultural awareness and professional visions while revealing their expertise in professional platforms. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to the Course | Warren Belasco, Food. The Key Concepts, Oxford: Berg Publishers, 2008, p. 1-13. |
| 2 | Paleolithic and Neolithic eating practices in Anatolia | Nerissa Russell and Amy Bogaard, “Subsistence Actions in Çatalhöyük”, Agency and Identity in the Ancient Near East, Sharon R. Steadman and Jennifer C. Ross (eds.), London, Oakville: Equinox, 2010, p. 63-79. |
| 3 | Cuisine of Ancient Greece and the Roman Empire | Kimberly B. Flint-Hamilton, “Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?”, Hesperia: The Journal of the American School of Classical Studies at Athens, Vol. 68, No.3 (Jul. -Sep., 1999),s. 371-385. |
| 4 | Culinary culture in Central Asian Turkic States | Haşim Şahin, “Selçuklu Öncesi Dönemde İç Asya Türk Toplumunun Beslenme Kültürü”, Yemek ve Kültür, 48, Yaz 2017, s. 30-43. |
| 5 | Interaction of Seljuk and Byzantine cultures in Anatolia | Johannes Koder, “Orta Çağ’da Bizans’ta Gündelik Yemekler”, Yemek ve Kültür, 43, İlkbahar 2016, s. 54-69. Nicolas Trépanier, “14. Yüzyıl Anadolu’sunda Yemek Kültürü”, Yemek ve Kültür, 44, Yaz 2016, s. 78-89. |
| 6 | Ottoman Classical Period cuisine | http://www.muslimheritage.com/article/ottoman-palace-cuisine-classical-period |
| 7 | Eating habits in the Early Modern Ottoman Era | Suraiya Faroqhi, “Yeme, İçme, Dost Sohbetleri”, Osmanlı Kültürü ve Gündelik Yaşam. Ortaçağdan Yirminci Yüzyıla, İstanbul: Tarih Vakfı Yurt Yayınları, 1997, s. 223-242. |
| 8 | Modernization of Ottoman culinary culture in the 19th century | Özge Samancı, “Pilaf and bouchées: the modernization of official banquets at the Ottoman palace in the 19th century”, Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, p. 111-143. |
| 9 | Midterm | |
| 10 | Food in the Early Republican Period | Zafer Yenal, “‘Cooking’ the nation: Women, Experiences of Modernity, and the Girls’ Institutes in Turkey”, in Ways to Modernity in Greece and Turkey. Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris, 2007, p. 191-213 |
| 11 | The Green Revolution in Turkey | Tulay Y. Bayri and W. Hartley Furtan, “The Impact of New Wheat Technology on Income Distribution: A Green Revolution Case Study, Turkey, 1960-1983”, Economic Development and Cultural Change, Vol. 38, No. 1 (Oct., 1989), pp. 113-127. |
| 12 | Globalization of food in Turkey | Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448. |
| 13 | Presentation | |
| 14 | Presentation | |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
-
|
-
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
10
|
| Project |
1
|
20
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
-
|
-
|
0
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
10
|
10
|
| Project |
1
|
15
|
15
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
18
|
18
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
-
|
X
|
-
|
-
|
-
|
|
| 2 |
Carries best practices in terms of work and food security, safety and hygiene in food production |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Recognizes and evaluates the impact of gastronomy on culture and society |
-
|
-
|
-
|
-
|
X
|
|
| 5 |
Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
-
|
-
|
X
|
-
|
-
|
|
| 7 |
Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Uses the technological tools related to Gastronomy and Culinary Arts effectively |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
-
|
-
|
-
|
-
|
-
|
|
| 11 |
Speaks a second foreign at a medium level of fluency efficiently |
-
|
-
|
-
|
-
|
-
|
|
| 12 |
Relates the knowledge gained through the history of humanity to the field of expertise |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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