| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Ottoman Cuisine | GMS310 | Elective | Bachelor's degree | 3 | Spring | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Recognizes aspects of food cultures associated with ottoman cuisine
2) To investigate culture in ottoman cuisine
3) Have knowledge about the dishes produced in the Ottoman palace kitchen.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | Low | High | Middle | High | High | Middle | Low | Middle | High | |
| 2 | Middle | High | Middle | Middle | High | Low | High | Middle | Middle | High | |
| 3 | Middle | Middle | High | Middle | High | Middle | Middle | Middle | Low | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Students will study the cuisines of the countries that were reigned over by Ottoman Empire in the history; their historical background, contributions to the humanity up to now. 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 |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required