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

General course introduction information

Course Code:

GST219

Course Name:

Local Cuisine 1 (Aegean+Mediterranean)

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

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 :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ
İBRAHİM ARSLANOĞLU

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to explain geographical, climatic and agricultural features of Aegean and Mediterranean Region of Turkey. So, the course identify cultural heritage of our two regions, as well as to introduce students to the cultural richness of our sample came to the fore doing the dishes in the kitchen. Selected dishes of Aegean and Mediterranean dishes will be produced by students by their own. The course explain these dishes by focusing on indigenous climate, food, cooking techniques, migration, examining the structure of migration features which provide the knowledge and belief in their culture that gave birth to these dishes.

Course Content:

Discuss Course Outline
The Dishes of Usak, Izmir, Aydın and Afyon
The Dishes of Denizli, Mugla and Afyon
The Dishes of Denizli, Manisa and Usak
Midterm Exam
The Dishes of Izmir, Afyon
The Dishes of Osmaniye, Adana, Isparta and Denizli
The Dishes of Adana, İcel, Mersin and Antakya
The Dishes of Kahramanmaras, Mersin, Adana and Isparta
The Dishes of Adana, Antalya and Antakya
The Dishes of Isparta, Antalya and Adana
General review

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Identify Black-eyed Pea Soup (Izmir), Uzbek pilaf (Afyon), Eggplant Salad (Usak), Paper Kebab (Aydin). Describe mouth open Sum (Afyon), figs for dessert (Izmir).
2) Describe Couscous Pilaf (Usak), Cheese Salad (Izmir), spicy stew (Aydin), and Pasha Sum (Aydin). Identify Mussels Cabbage Sum (Aydin), Orange Caramel (Izmir).
3) Describe Bulgur Pilaf (Denizli), Cheese and Tomato Salad (Izmir), stewed mussels (Izmir). Identify Buckling Kebab (Mugla), Parsley moussaka (Afyon), Apple Dessert Cream (Afyon).
4) Describe The lawmaker (Aydin), Pasha appetizer (Izmir), milk fish (Izmir), Garbage and Seljuk onion kebab (Aydin). Describe Tomato Dinner (Usak), sweet donuts (Izmir).
5) List and explain Taratorl of cowpea (Izmir), Calcined (Denizli), Buldan Kebab (Denizli). Identify okra (Afyon), Sinkonat to (Manisa), Cream Bread Kadayıfı (Opium).
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)	Disclosure of the curriculum Defining the course content acquaintance Sharing expectations Determining the project topics	Review the Syllabus assigned reading for next class session
2)	To define Black Pea Soup (İzmir), Uzbek pilaf (Afyon), Eggplant Salad (Uşak), Kagit Kebab (Aydin). To define the open-mouthed Sum (Afyon), fig dessert (İzmir).	assigned reading for next class session.
3)	To define couscous pilaf (Uşak), Cheese Salad (İzmir), spicy stew (Aydın) and Pasha Sum (Aydın). To Identify Mussel Sprouts (Aydın), Orange Caramel (İzmir).	assigned reading for next class session.
4)	To define Bulgur Pilaf (Denizli), Cheese and Tomato Salad (İzmir), boiled mussels (İzmir). Tokat Kebab (Mugla), Parsley Moussaka (Afyon), Apple Dessert Cream (Afyon).	assigned reading for next class session.
5)	To define Pasha appetizer (Izmir), milk fish (Izmir), Garbage and Seljuk onion kebab (Aydin). • To define Tomato Food (Uşak), sweet buns (İzmir).	assigned reading for next class session
6)	Invitation Pavilion (Denizli), Siirkel Carrot (Manisa), Meat Pumpkin (Izmir). Lists and explains spinach pie (Uşak), Eggplant Pabuca (Izmir), Drenched Dessert (Izmir).	assigned reading for next class session
7)	Cowpea (Izmir), Calcined (Denizli), Buldan Kebab (Denizli). okra (Afyon), Sinkonat (Manisa), Cream Bread Kadayıfı (Afyon).	assigned reading for next class session
8)	Evaluation of the issues that have been described from time to time	Analyze midterm exam questions.
9)	Magpie brain (Izmir), cowpea salad (Izmir), Efe Shaw (Izmir), Kedikülümb (Afyon), Walnut Amulet (İzmir).	assigned reading for next class session
10)	Sour Soup (Osmaniye), Zahter Salad (Antakya), Arab kebab (Adana), Bartavit (Adana). Leek pie (Isparta), fig dessert (Denizli).	assigned reading for next class session
11)	Analıkızlı Soup (Adana), Butter Salad (Adana), lentil hummus (Antakya). Ermenek (Mersin), Et Pan (Adana), Mussels (Isparta), Jazari (Icel) Batırıg.	assigned reading for next class session
12)	Maraş Soup (Kahramanmaraş), From Mücendr to Pilav (N.Cyprus), Dry Onion Salad (Adana), Antalya Salad (Antalya), Maqluba (Antakya), Tantuni (Mersin), Karakuş Dessert (Adana) Prayer Soup (Adana), Braided Rice (Isparta), Minced Salad (Osmaniye), Adana Kebab (Adana), Leek Pie (Isparta), Sweet Orange Rose (Adana)	assigned reading for next class session
13)	Meslin Soup (Antakya), Forged Rice (Adana), Muhammara (Antakya), Saksuka (Antalya). Dried Eggplant Eggplant (Antakya), Sweet Island (Adana) Soups (Adana), Avgan Pilaf (Adana), Heydari (Adana), Babagannüç (Antakya), Quince Vaccine (Antalya), Kunefe (Antakya)	assigned reading for next class session
14)	Soup (Isparta), Kabi (Isparta), Hibes (Antalya) and infertility (Adana), Tahinli Radish Salad (Adana) Sheikh Mualla (Antakya).	Study for final exam.
14)	Soup (Isparta), Kabi (Isparta), Hibes (Antalya) and infertility (Adana), Tahinli Radish Salad (Adana) Sheikh Mualla (Antakya).	Study for final exam.
15)	An overview	Study for final exam.
16)	final exam	No data

Sources

Course Notes / Textbooks:	Yöresel Mutfağımız, Deniz Gürsoy
References:	Tiridine Tiridine Suyuna da Bandım: Tarihin Süzgecinde Yöresel Mutfağımız, Deniz Gürsoy

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
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.	3
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.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
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.	5
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.	5

Learning Activity and Teaching Methods

Expression
Lesson
Reading
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
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
Final	1	4
Total Workload		132