| Course Name | Code | Semester | T+U Hours | Credit | ECTS |
|---|---|---|---|---|---|
| History Of Turkish Cuisine | SAU 062 | 0 | 1 + 0 | 2 | 2 |
| 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 | Other |
| 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, Brain Storming, | |
| 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 | |
| # | Contribution of Course Learning Outcomes to Program Outcomes |
|---|---|
| 1 | Apprehends the relationship of Turkish culinary culture with the geography and life style. |
| 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. |
| 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 | 2 | ||