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 | |
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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 |