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

General course introduction information

Course Code:

GST317

Course Name:

Local Cuisine 3 (East+South Eastern)

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:

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 :

Öğr.Gör. TAHİR TEKİN ÖZTAN

Course Lecturer(s):

Öğr.Gör. TAHİR TEKİN ÖZTAN

Course Assistants:

Course Objective and Content

Course Objectives:

Local Cuisine 3 Lesson, Gastronomy students to explain the importance of the regional cuisine in Turkey and has arranged to show in practice.
In order to become a successful Turkish Cuisine Chef, it is necessary to know the Turkish Cuisine with examples of regional regions. They should learn the cooking techniques, ingredients, spices, and delicacies of the kebab of the Turkish kitchen.

Course Content:

Course Outline, Discussion of course content and assigning homework subjects, general information about Turkish Cuisine
Theoretical knowledge and application about jam and paste production
Preparing yogurt and dishes made from yogurt
Tarhana preparation, pickle preparation, practical demonstration
Preparation of lamb carcass sections, preparing meat juice and soup
Preparing dolmalar, olive oil and meat with antep stuffs
Kars, Ardahan, Siirt, Sirnak regional dishes
Urfa, Mardin, Adıyaman dinners
Malatya, Elazig dishes
Kilis, Bingöl Foods
Bitlis Food
Tunceli - Van - Hakkari Foods
Erzurum - Erzincan Foods
An overview

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) • General information about making jam and tomato paste • Making strawberry jam • Cherry jam making • Making peach jam • Making blackberry jam • Tomato and pepper paste production
2) • Making yogurt • Boiling the yogurt • Recovery methods to be applied in case of cutting yogurt • Split soup with yogurt • Potatoes with yogurt • Nesting
3) • Making tarhana, preparing tarhana soup • Transfer of pickle making techniques, preparing light pickle water, preparing medium level pickle water, preparing sharp pickle water • Preparing white cabbage, carrot and cucumber pickles • The differences between pickled pickles and boiled pickles • Yörük pickled production, pickled pepper pickled and beet pickled production
4) • Antep Cuisine Cookware • Eggplant Chopping • Ayvalı İncik • Antep style pumpkin seating • Stuffed olives in olive oil, stuffing in preparation, preparation for stuffed Antep stuffing • Preparing stuffed Antep stuffed with olive oil in dried vegetables (eggplant, pepper, leaf wrap, cabbage wrap) • Stuffed with olive oil (pepper, leaf, cabbage)
5) • Kars, Ardahan, Siirt, Şırnak Region dishes • Hörre soup • Curtain pilaf • Kutlik construction
6) • Urfa, Mardin, Adıyaman dishes • Kibebet - Mardin • Pleasant Stuffed - Urfa • Hıtap - Adıyaman • Stuffed Ribs - Diyarbakır
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)	Distribution of the course syllabus Explaining the content of the course to students acquaintance Transfer of instructions for use of equipment and tools. Determination of homework topics General information about Turkish Cuisine	reviewing the syllabus
2)	General information about making jam and tomato paste Making strawberry jam Making cherry jam Making peach jam Making blackberry jam Making tomato and pepper paste	No data
3)	Making of yogurt Boiling yogurt Recovery methods to be applied in case of cutting yogurt Split soup with yogurt Potatoes with yogurt nesting	No data
4)	Making tarhana, preparing tarhana soup Transfer of pickle making techniques, preparing light pickle water, preparing medium level pickle water, preparing sharp pickle water Preparing pickled white cabbage, carrot and cucumber The differences between pickled pickles, boiled pickles Yörük pickled production, pickled pepper pickled and beet pickled production	No data
5)	Explaining the parts of lamb meat • Lamb carcass is processed, explaining its parts and where it is used Extraction of broth used in soups from lamb Preparation of soups made with broth Wedding soup making Tomato Soup with Noodle	No data
6)	Antep Cuisine Cookware Eggplant Chopping Ayvali Shank Antep style pumpkin seating Stuffed with Olive Oil, stuffing in preparation, stuffing for stuffed Antep stuffing Preparing pistachio stuffed with olive oil in dried vegetables (eggplant, pepper, leaf wrap, cabbage wrap) Stuffed with olive oil (pepper, leaf, cabbage) Preparing stuffed pistachio (eggplant, zucchini, pepper, tomato)	No data
7)	Kars, Ardahan, Siirt, Şırnak Region dishes Hörre soup Curtain rice Kutlik made	No data
8)	Testing the competencies of the topics covered in the 7-week process with the midterm exam. It analyzes the midterm exam questions and reports its shortcomings.	No data
9)	Urfa, Mardin, Adıyaman food Kibebet - Mardin Pleasant Stuffed - Urfa Hıtap - Adıyaman Stuffed Ribs - Diyarbakır	No data
10)	Malatya, Elazig dishes Gurut Soup Paper Kebab Gildirikli Kofte, Harput meatballs Dried soup Molasses halvah	No data
11)	Kilis, Bingöl Foods Maldita Firik Rice Pied soup, sour meatballs Keskek, Recessed, Grip Muş Mush meatballs Corti vaccine	No data
12)	Bitlis Dishes Stuffed Cabbage Zucchini murtuga Gori Vaccine	No data
13)	Tunceli - Van - Hakkari Dishes Gulul soup Keledoş Patile kavut	No data
14)	Erzurum - Erzincan Dishes Sour soup Cutting Vaccine khinkali	No data
15)	Verbal repetition of important meals	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	Tahir Tekin Öztan , Bir Lezzet Cenneti Gurme Kent Gaziantep Mutfağı
References:	Veri yok.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6
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.	4

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Group study and homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation
Bilgisayar Destekli Sunum

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	1
Total Workload		130