ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST228 | ||||||||
| Course Name: | History of Turkish Cuisine | ||||||||
| Course Semester: | Spring | ||||||||
| 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 : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | This course aims gastronomy students to describe Turkish nutrition habits and by the way make them to identify the importance of cuisine in Turkish culture. It also aims to explain students’ meals and ingredients in Turkish cuisine by making practices. |
| Course Content: | Discuss Course Outline, Introduction to Turkish Cuisine Aegean Cuisine One of Local Delicacies: Kebab Meze Applications Antep Cuisine and Içli Köfte Cuisine of Southeast Anatolia Cuisine of Black Sea Region The Cuisine of Konya Modern Eating Habits and Local Cuisine General Review and Answer the Questions |
Learning Outcomes
The students who have succeeded in this course;
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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) | Identify regional foods and their features. Describe regional differences and cooking techniques. Describe the historical introduction of regional olive oil foods and meat courses. | assigned reading for next class session |
| 3) | Describe the Aegean and immigrant cuisine. Describe herbal food practices and the importance of raw foods: Herbs prepared from herbs. | assigned reading for next class session. |
| 4) | Define regional meat dishes. Defining the application of Antep cuisine. Kebab with meat and fir (fresh wealth) rice. | assigned reading for next class session |
| 5) | appetizers Famous appetizers from Antep cuisine | assigned reading for next class session |
| 6) | Antep cuisine Dishes with meat filling and stuffed meatballs. | assigned reading for next class session |
| 7) | Lists and explains regional foods from the Southeastern Anatolia region. Define Hatay (Antioch) cuisine and its application. | assigned reading for next class session |
| 8) | Evaluation of the issues that have been described from time to time | Analyze midterm exam questions. |
| 9) | Define the application of the Black Sea regional cuisine. Describe cooked rice with anchovies and Mihlama. | assigned reading for next class session |
| 10) | Identify the Black Sea regional foods cooked with herbs and cereal products. | assigned reading for next class session |
| 11) | Explain regional dough products. Defines sampling from Konya (Iconicon) cuisine. Defines the Pita and Meat Bread (Meat Pita) applications. | assigned reading for next class session |
| 12) | To describe Kayseri (Caeseria) cuisine. Defines ravioli in boiled water and boiled broth applications. | assigned reading for next class session |
| 13) | Discusses the history of Turkish eating habits from past to present. Explains modern eating habits. Compare today's popular dishes with local dishes. | assigned reading for next class session |
| 14) | An overview | assigned reading for next class session |
| 15) | End of term questions and answers | Study for final exam |
| 16) | final exam | No data |
Sources
| Course Notes / Textbooks: | Yöresel Mutfağımız, Gürsoy |
| References: | Gursoy, D. (2013). Tiridine Tiridine Suyuna da Bandım: Tarihin Süzgecinde Yöresel Mutfağımız. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
|---|---|---|---|---|---|---|---|---|
| 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. | 3 |
| 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. | 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. | 4 |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Lesson | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Presentation |
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 | Duration (Hours) | Workload |
| Course Hours | 1 | 3 | 3 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 7 | ||