ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Culinary | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
General course introduction information
| Course Code: | MASC229 | ||||||||
| Course Name: | Local Cuisines Practice II | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. MERVE BERK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. ARİF AKDAŞ |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The purpose of this course is to introduce Turkish regional cuisines. This course is a part of Turkish Regional Cuisines; it covers Ege and Akdeniz. Regional Cuisines inspires chefs to use different ingredients like local herbs, local fruits and also local cooking techniques. In this course, both Ege and Akdeniz regions’ food culture will be examined and recipes including local produce will be prepared in the kitchen. |
| Course Content: | Understanding regional differences To know the lie culture differences where these differences exist Recognition of local foodstuffs and knowing where to expect them. Learning how to cook local dishes from one of the regions. Calculation of production cost on recipes of dishes |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introducing the course to students | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 2) | Usak, İzmir, Aydın and Afyon Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 3) | Usak, İzmir, Aydın and Afyon Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 4) | Denizli, Muğla and Afyon Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 5) | Aydın, Usak and İzmir Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 6) | Denizli, Manisa and Usak Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 7) | İzmir, Denizli, Manisa and Afyon Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 8) | Midterm exam | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 9) | Izmir, Afyon Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 10) | Osmaniye, Adana, Isparta and Denizli Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 11) | Adana, İcel, Mersin amd Antakya Yemekleri | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 12) | Kahramanmaras, Mersin, Adana and Isparta Yemekleri | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 13) | Adana, Antalya and Antakya Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 14) | Isparta, Antalya and Adana Dishes | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| 15) | Final Exam |
Sources
| Course Notes / Textbooks: | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
| References: | Yöresel Mutfağımız Gürsoy, D. ©2013 | Oğlak Yayıncılık| İstanbul ISBN: 9799753294958 |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
| 2) Calculates the calorie and nutritional value of the foods | |||||
| 3) Arranges, apply and controls the menu | |||||
| 4) İçecek çeşitlerini tanır, şarap sunumu yapar. | |||||
| 5) Knows and makes pastry. | |||||
| 6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | 5 |
| 2) | Calculates the calorie and nutritional value of the foods | 5 |
| 3) | Arranges, apply and controls the menu | 5 |
| 4) | İçecek çeşitlerini tanır, şarap sunumu yapar. | 5 |
| 5) | Knows and makes pastry. | 5 |
| 6) | Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. | 5 |
Learning Activity and Teaching Methods
| Expression | |
| Lesson | |
| Reading | |
| Q&A / Discussion | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Application |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 52 |
| Application | 13 | 26 |
| Field Work | 10 | 20 |
| Study Hours Out of Class | 15 | 72 |
| Presentations / Seminar | 1 | 10 |
| Homework Assignments | 13 | 13 |
| Quizzes | 4 | 4 |
| Midterms | 1 | 2 |
| Final | 1 | 2 |
| Total Workload | 201 | |