CLM 305 | Course Introduction and Application Information

Course Name
Turkish Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 305
Fall
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives Preparing and presenting menus in the Turkish Cuisine in accordance with nutritional principles
Learning Outcomes The students who succeeded in this course;
  • Knows the equipment, materials and methods used in prepartion of menus in the Turkish Cuisine
  • Knows the style and types of menus in the Turkish Cuisine
  • Applies professional skills and considers hygiene and safety when preparing Turkish menus
  • Evaluates the quality of menus in the Turkish Cuisine
Course Content The general structure of Turkish Cuisine. The ingredients used in Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Turkish cuisine and plate presentation and organization compatible with these elements

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 Jams and pickles 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos Ev Konserveleri Refet Öncel
3 Soups 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan ÇORBANIN KİTABI Ebru Omurcalı ALİ EŞREF DEDE’NİN YEMEK RİSALESİ Feyzi Halıcı
4 Pilaf 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan GEÇMİŞTEN GÜNÜMÜZE TÜRK MUTFAĞI Gülten Yenici SOFRAMDA ANADOLU:KARADENİZ YEMEKLERİ M. Faruk Bayrak
5 Stuffed food 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan OSMANLI’DAN GÜNÜMÜZE TÜRK MUTFAĞI Ömür Akkor SOFRAMDA ANADOLU:KARADENİZ YEMEKLERİ M. Faruk Bayrak
6 Stew 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan
7 Appetizers MEZE Gülhan Kaya TÜRK MEZELERİ Elif Adalı-Arzu Karakılıç RAKI BALIK AYVALIK MEZE KİTABI Erkan Acurol Arzu Acurol
8 Midterm Exam
9 Pastry GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos TÜRK VE DÜNYA TATLILARI Tuğrul Şavkay YEMEK ÖĞRETİMİ-PİLAVLAR,MAKARNALAR VE HAMUR İŞLERİ Ekrem Muhittin Yeğen
10 Pastry GURME KENT GAZİANTEP MUTFAĞI Tahir Tekin Öztan 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos TÜRK VE DÜNYA TATLILARI Tuğrul Şavkay YEMEK ÖĞRETİMİ-PİLAVLAR,MAKARNALAR VE HAMUR İŞLERİ Ekrem Muhittin Yeğen ADIM ADIM HAMUR İŞLERİ ve EKŞİ MAYALI EKMEKLER Hakan Doğan SOFRAMDA ANADOLU:EGE YEMEKLERİ M. Faruk Bayrak
11 Milky Desserts 500 YILLIK OSMANLI MUTFAĞI Marianna Yerasimos TÜRK VE DÜNYA TATLILARI Tuğrul Şavkay TÜRK ve BATI MUTFAĞINDAN YEMEK TARİFLERİ Ülkü Necipoğlu
12 Desserts with syrup ALİ EŞREF DEDE’NİN YEMEK RİSALESİ Feyzi Halıcı
13 Menu Presentation
14 Menu Presentation
15 Final and Project Presentation
16 Review of the Semester  

 

Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
40
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
3
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
25
Homework / Assignments
Presentation / Jury
19
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
Final / Oral Exam
1
    Total
96

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level X
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest