Course Name Code Semester T+U Hours Credit ECTS
History Of Turkish Cuisine SAU 062 0 2 + 0 2 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. ARİF BİLGİN
Course Lecturers
Course Assistants
Course Category
Course Objective Handling the development of Turkish culinary from the early nomadic Central Asian Turkish communities to nowadays in the context of continuity and change.
Course Content Continuity and changes seen in the Turkish culinary culture from the nomadic Central Asian Turkish communities to nowadays will be handled in the context of organization, foodstuff and cooking techniques.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Apprehends the relationship of Turkish culinary culture with the geography and life style. Lecture, Question-Answer, Discussion,
2 Analyses the contribution of the transition to residential life to the development and enrichment of culinary culture
3 Evaluates the deep change in the culinary culture caused by Turkish immigration intended for the West
4 Argues the long term effects of the geographic discoveries to the world cuisine in general and especially to the Turkish cuisine
5 Apprehends the Ottoman cuisine as a composed cuisine uses the depot of both East and West.
6 Evaluates the foodstuff combination and cooking techniques of the Ottoman cuisine which is changed in time.
Week Course Topics Preliminary Preparation
1 Introduction: About the world cuisine culture and researching the history of Turkish cuisine
2 Nomadic Turkish cuisine in the Central Asia
3 Transition to residential life, Islamization and Change
4 Immigrations and interaction with the Persian-Arabic cultural areas
5 Nourishment habits in the Seljukids
6 Nourishment habits in the Mamluks
7 Nourishment culture in the Anatolian Seljukids and 14th century Anatolia
8 15th century Ottoman cuisine
9 MIDTERM EXAMINATION
10 Zenith of the Ottoman Cuisine: 16th Century I
11 Zenith of the Ottoman Cuisine: 16th Century II
12 Turkish cuisine that changed tiwh geographic discoveries
13 Change in the Ottoman Cuisine: 19th Century I
14 Change in the Ottoman Cuisine: 19th Century II
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Kısa Sınav 10
1. Ödev 20
2. Kısa Sınav 10
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 2 32
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Total Workload 48
Total Workload / 25 (Hours) 1.92
dersAKTSKredisi 5