Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST469

Course Name:

Kebabs and Applications in Turkish Cuisine

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. TAHİR TEKİN ÖZTAN

Course Lecturer(s):

Öğr.Gör. TAHİR TEKİN ÖZTAN

Course Assistants:

Course Objective and Content

Course Objectives:	Turkish Cuisine Kebab and Applications Courses in gastronomy students, to explain the importance of culture in Turkey kebabs and arranged to show in practice. In order to be a successful Turkish Cuisine chef, they need to know the meat and kebabs with regional samples. They should learn the cooking techniques, ingredients, spices, and the intricacies of kebab.
Course Content:	To explain the content of the course to the students Information About Kebabs and Carcass Meat Lamb and Leg Lamb Sleeve Lamb Ribs and Neck Marination and Finishing Kebab Preparation and Stub Seasonal Kebabs Kebab Sauces Types of Kebab Chicken meat Marination Types of Chicken Meat Bottle Sticks and Cooking Methods of Chicken Meat Lamb Liver Lahmacun and Stuffed Meatballs

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) • What is Kebab? • History of Kebab • Kebab Map of Turkey (Regions kebabs) • What is Carcass Meat? • Meat Resting • Structural Properties of Mutton and Lamb Meat • Structural Features of Capricorn and Goat Meat
2) • Lamb (Sheep) Carcass Sections • Lamb Carcass Fragmentation • Names of Chopped Meat • Making Lamb Leg Boneless • Lamb's Weeding • Lamb Shish and Kebab Meat Removal
3) • Making Lamb Arm Boneless • Lamb Arm Extraction • Removing Garbage Skewers and Kebab Meat from Lamb Arms • Lamb Chop Removal • Removing the Lamb Rib • Making of Lamb Shank and Lamb Neck Tandoor
4) • Marination Types • Dressing Lamb Meat • Marinating Lamb Meat
5) • Tools and Equipment Used in Meat and Kebab Preparation • Minced Meat Kebab Types • Preparing Kebab Meat by Armor • Preparing Kebab Meat by Pulling in the Machine • Bottle Sticks of Ground Beef
6) • Seasonal Kebabs • Spring Kebabs • Summer Kebabs • Winter Kebabs • Kebab Sauces
7) • Stubs and Shapes of Kebabs • Garnishes of Kebabs • Bread Types Used in Kebabs • Cooking methods of kebabs • Drinks of Kebab
8) • Whole Chicken Breakdown • Making Bones Without Parts • Preparing Skewers from Chicken Breast • Making Grills from Chicken Leg • Chicken Wing Removal • Marination Types of Chicken Meat • Bottle Sticks and Cooking Methods of Chicken Meat
9) • Weeding and Chopping Lamb Liver • Preparation and Cooking of Liver Kebab • Spices and Garnishes of Ciger Kebab Preparation and Cooking of Lahmacun Species • Preparation and Cooking of Stuffed Meatball Types
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Discussion of the course content and determination of homework topics, transferring general information about Turkish Cuisine	no data
2)	• Information About Kebabs and Carcass Meat	no data
3)	• Lamb Meat and Leg	no data
4)	• Lamb Arm	no data
5)	• Lamb Ribs and Neck	no data
6)	• Marination and Finishing	no data
7)	• Kebab Preparation and Stub	no data
8)	• Midterm exam	no data
9)	• Seasonal Kebabs • Kebab Sauces	no data
10)	• Kebab	no data
11)	• Kebab Types	no data
12)	• Chicken meat • Marination Types of Chicken Meat • Bottle Sticks and Cooking Methods of Chicken Meat	no data
13)	• Lamb Liver	no data
14)	• Lahmacun and Stuffed Meatballs	no data
15)	Subject Repetition	no data
16)	Final Exam	No Data

Sources

Course Notes / Textbooks:	Tahir Tekin Öztan , Bir Lezzet Cenneti Gurme Kent Gaziantep Mutfağı , Oğlak Yayıncılık ve Reklamcılık LTD. ŞTİ. İstanbul, 2014, ISBN 978-975-329-880-3
References:	Yok. None.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	5
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	2
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	2
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	3
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	3

Learning Activity and Teaching Methods

Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Q&A / Discussion
Technical Tour
Application (Modelling, Design, Model, Simulation, Experiment etc.)
Internship/Onsite Practice

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Observation
Individual Project
Group project

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	16	64
Application	16	64
Midterms	1	1
Final	1	4
Total Workload		133