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- 25TH YEAR
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 | DiscussionGroup 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 | Course Content; Curriculum Overview | |
| 2 | Historical Development of Turkish Cuisine | Tolunay Sandıkçıoğlu, “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.3-21 ISBN 9789730619083 |
| 3 | 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. |
| 4 | Turkish Culinary Culture in the Seljuk and Beyliks Era | Haşim Şahin, “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.22-49 ISBN 9789730619083, 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. |
| 5 | The Ottoman Era and Turkish Culinary Culture | http://www.muslimheritage.com/article/ottoman-palace-cuisine-classical-period, Vedat Başaran, “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.50-85, ISBN 9789730619083, |
| 6 | Turkish Culinary Culture in the Republican Era | Özge Samancı, “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.86-106 ISBN 9789730619083, Zafer Yenal, “‘Cooking’ the nation: Women,Experiences of Modernity, and the Girls’Institutes in Turkey”, in Ways to Modernity inGreece and Turkey. Encounters with Europe,1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris, 2007, p. 191-213 |
| 7 | Geographical Regions and Turkish Culinary Culture | Osman Güldemir,“Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.106-130, ISBN 9789730619083 |
| 8 | Midterm Examination | |
| 9 | Interaction Between Turkish Culinary Culture and Other Cuisines | Tolunay Sandıkçıoğlu, “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.140-160, ISBN 9789730619083 |
| 10 | Turkish Culinary Heritage | “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016, ISBN 9789730619083 |
| 11 | Traditional Tastes and Flavors | Fikret Soner, “Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.162-190 ISBN 9789730619083 |
| 12 | Contemporary Turkish Cuisine | Alev Dündar Arıkan,“Türk Mutfak Kültürü”,Eskişehir, Anadolu Üniversitesi Yayınları 2016,s.196-220 ISBN 9789730619083 |
| 13 | Project Presentation | |
| 14 | Project 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 |
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
|
16
|
16
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
14
|
14
|
| 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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