Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	6.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	This course aims to teach the students the fundamentals of Turkish (Anatolian) cuisine; and provide them with knowledge and skills for the production of dishes of the different parts of Anatolia
Course Content	The general structure of Turkish cuisine; the development stages of Turkish cuisine from the past to present and other cuisines that influenced it; the ingredients used in Turkish cuisine; basic cooking techniques that makes up Turkish cuisine; Ottoman cuisine; different cooking applications that are being implemented in different parts of Anatolia

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	GENERAL QUALITIES OF TURKISH CUISINE; OTTOMAN CUISINE
2	SOUPS SPECIAL TO TURKISH COUISINE
3	RICE, BULGUR AND LEGUME DISHES SPECIAL TO TURKISH CUISINE
4	MEAT DISHES SPECIAL TO TURKISH CUISINE
5	VEGETABLE DISHES SPECIAL TO TURKISH CUISINE
6	SALADS, DOLMA (STUFFED VEGETABLES), SARMA (STUFFED GRAPE LEAVES) AND MEZZES SPECIAL TO TURKISH CUISINE
7	PASTAS AND PASTRIES SPECIAL TO TURKISH CUISINE
8	DRINKS AND DESSERTS SPECIAL TO TURKISH CUISINE
9	MID-TERM EXAM
10	DISHES SPECIAL TO BLACK SEA REGION
11	DISHES SPECIAL TO CENTRAL ANATOLIA REGION
12	DISHES SPECIAL TO SOUTHEAST ANATOLIA REGION
13	DISHES SPECIAL TO MEDITERRANEAN REGION
14	DISHES SPECIAL TO AEGEAN REGION

Resources

Pratik Mutfak Rehberi - Lezzet Saati. Bülent Özükan. Boyut Yayın Grubu

Anadolu Yemekleri ve Türk Mutfağı. Akile Ülkücan, Hâmit Zübeyir Koşay. Çiya Yayınları

Türk Mutfak Sanatı. Necip Ertürk. Remzi Kitabevi

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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