CLM 470 | Course Introduction and Application Information

Course Name
Regional Turkish Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 470
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives Preparing and presenting menus in the Regional 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 Regional Turkish Cuisine
  • Knows the style and types of menus in the Regional Turkish Cuisine
  • Applies professional skills and considers hygiene and safety when preparing Regional Turkish menus
  • Evaluates the quality of menus in the Regional Turkish Cuisine
  • learn to apply local recipes and techniques
Course Content The general structure of Regional Turkish Cuisine. The ingredients used in Regional Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Regional Turkish Cuisine and plate presentation and organization compatible with these elements

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 The History of the Regional Turkish Cuisine I Dr. Phil Hamid Zübeyir Koşay, Akile Ülkücan "Anadolu Yemekleri ve Türk Mutfağı" pp: 1-290
3 The History of the Regional Turkish Cuisine II Dr. Phil Hamid Zübeyir Koşay, Akile Ülkücan "Anadolu Yemekleri ve Türk Mutfağı" pp: 1-290
4 Aegean Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 1" pp:18-250
5 Aegean Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 1" pp:18-250
6 Southeastern Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
7 Southeastern Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
8 Middle Anatolian Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
9 Midterm Examination Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
10 Black Sea Region Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 1" pp:18-250
11 Black Sea Region Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 1" pp:18-250
12 Mediterrenean Region Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
13 Mediterrenean Region Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
14 Eastern Anatolia Region Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 2" pp:278-500
15 Marmara Region and Rumelian Cuisine and Practice Tuğrul Şavkay "Halk Mutfağımız 1" pp:18-250
16 Final Exam

 

Course Textbooks

Şavkay , Tuğrul , "Halk Mutfağımız 1-2", Doğan Kitap, 2006.  ISBN 9759818000

Dr. Phil, Hamid Zübeyir Koşay, Akile Ülkücan, "Anadolu Yemekleri ve Türk Mutfağı", Çiya Yayınları, 2011.  ISBN 6056170935   

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
50
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
30
Final / Oral Exam
1
20
Total

Contribution of Semester Work to Final Grade
3
80
Contribution of Final Work to Final Grade
1
20
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
Homework / Assignments
14
Presentation / Jury
15
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
15
Final / Oral Exam
1
    Total
126

 

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
8 Initiates culinary projects and can assume leadership for success
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
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
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
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

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