Turkish Culinary Culture Studies
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master'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 Studies | GMY107 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) Gains knowledge about Turkish culinary culture.
2) Understands the historical process of Turkish culinary culture and the effective factors in the development of culinary culture.
3) Comprehends the relationship between globalization and Turkish culinary culture.
4) Examines the researches on Turkish culinary culture chronologically.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | High | High | High | High | High | High | High | High | |
| 2 | Low | High | High | Middle | Middle | Middle | High | Middle | Middle | |
| 3 | High | High | High | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The content of this course consists of the historical development of Turkish culinary culture, the effective factors in the development process, globalization and its effects on culinary culture, and research on Turkish culinary culture.
Weekly Schedule
1) Historical development of Turkish Cuisine - Central Asian period2) Historical development of Turkish Cuisine - Seljuk period
3) Historical development of Turkish Cuisine - Ottoman period
4) Historical development of Turkish Cuisine - Republican period
5) Effective factors in Turkish culinary culture
6) Globalization and Turkish culinary culture
7) Turkish cuisine culture and regions
8) Midterm Exam
9) Examination of Turkish culinary culture researches
10) Examination of Turkish culinary culture researches
11) Examination of Turkish culinary culture researches
12) Examination of Turkish culinary culture researches
13) Examination of Turkish culinary culture researches
14) Examination of Turkish culinary culture researches
15) Examination of Turkish culinary culture researches
16) Final Exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Case Study
5) Self Study
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