Turkish Culinary Culture and Applications
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Turkish Culinary Culture and Applications | GMS311 | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Learning Outcomes of the Course Unit
1) Will be able to explain the historical development of Turkish cuisine.
2) Will be able to comprehend traditions and habits of Turkish cuisine in various periods.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | Low | No relation | High | Middle | Middle | High | Middle | No relation | High | |
| 2 | Low | No relation | Low | High | Middle | Middle | High | Middle | No relation | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Students will study the Local, Anatolian and Turkish cuisine. Their historical background, contributions to the humanity, types of foods, cuisine cultures, service, hygiene concepts, taste expectations will be assessed. Students will gain knowledge and experience through both production and tasting.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required