Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC216

Course Name:

Local Cuisines Practice III

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
4	0	4	7

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. MERVE BERK

Course Lecturer(s):

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ
Öğr.Gör. ARİF AKDAŞ

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 East and South East Anatolia.
Regional Cuisines inspires chefs to use different ingredients like local herbs, local
fruits and also local cooking techniques. In this course, both East and South East
Anatolia regions’ food culture will be examined and recipes including local
produce will be prepared in the kitchen.

Course Content:

The effects of Turkish cuisine in the world cuisine
The process of Turkish cuisine in history
The ingredients of East and Southeast cuisine and cooking techniques
Meat cooking techniques in Turkish cuisine and parts of meat

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Students know the effects of Turkish cuisine on the world cuisine.
2) Understanding regional differences
3) To know the cultural differences
2 - Skills
Cognitive - Practical
1) Students understand the evolution of Turkish cuisine in history. .
2) Learning how to make local dishes that stand out in the region.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Students know the ingredients and cooking techniques of Eastern and Southeastern cuisine.
2) Recognition of local foodstuffs and knowing where to get them when needed.
Competence to Work Independently and Take Responsibility
1) Calculation of production cost through recipes of dishes

Lesson Plan

Week	Subject	Related Preparation
1)	Introducing the course to students	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242 Yöresel Mutfağımız Gürsoy, D. ©2013 \| Oğlak Yayıncılık\| İstanbul ISBN: 9799753294958
2)	Jam and Tomato paste Making	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
3)	making yogurt	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
4)	making Tarhana (soup with dried yoghurt)	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
5)	Pickles and pickled	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
6)	Parts of Lamb Meat	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
7)	Midterm Exam
8)	Cuisine of Gaziantep	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
9)	Kars- Ardahan- Siirt- Sirnak Dishes	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
10)	Urfa- Mardin- Adıyaman Dishes	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
11)	Malatya, Elazıg, Kilis Dishes	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
12)	Bingol-Bitlis Dishes	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
13)	Tunceli, Van, Hakkari Dishes	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
14)	Erzurum Erzincan Dishes	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242
15)	Final Exam

Sources

Course Notes / Textbooks:	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242 Yöresel Mutfağımız Gürsoy, D. ©2013 \| Oğlak Yayıncılık\| İstanbul ISBN: 9799753294958
References:	Gelenekten Geleceğe Gaziantep Yemekleri, Tahir Tekin Öztan Doğan Burda Dergi Yayıncılık, 2011 ISBN: 9789756375242 Dersin hocasının ders notu Yöresel Mutfağımız Gürsoy, D. ©2013 \| Oğlak Yayıncılık\| İstanbul ISBN: 9799753294958

Course-Program Learning Outcome Relationship

Learning Outcomes	1	1	2	2	4	3	3	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