Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 3 T+P+L: 2+0+0 Departmental Elective
Coordinator: Doç. Dr. Serap ANDAÇ
Course Objective
To teach the history and culture of Turkish cuisine in terms of food, beverages, preparation, cooking and processing in national and regional / regional context, teaching necessary tools and methods for these processes
Course Content
Cultural and historical development of Turkish Cuisine, national and regional food and beverages specific to Turkish Cuisine, preparation and cooking methods, processing methods and tools used, recognition of kitchens according to regions and regions, Turkish Cuisine applications on special days and events
Course Learning Outcomes
- Explains the general structure of Turkish cuisine.
- Interprets the effects of some traditional foods on health.
- Evaluates different world cuisines.
- Compares Turkish and world cuisines.
- Learning about the general cultural characteristics and historical development of Turkish and World cuisine.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionPresentationGroup StudySelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 2 | 32 |
| Midterm | 1 | 5 | 5 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 6 | 6 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food and culture | Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları. |
| 2 | Historical development of cuisine | Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları. |
| 3 | Turkish cuisine | Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları. |
| 4 | Turkish cuisine | Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları. |
| 5 | Turkish cuisine | Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları. |
| 6 | Turkish traditional foods and health interaction | Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları. |
| 7 | Midterm | Midterm |
| 8 | Asian continental cuisines | Course Notes |
| 9 | Asian continental cuisines | Course Notes |
| 10 | European continental countries cuisine | Course Notes |
| 11 | European continental countries cuisine | Course Notes |
| 12 | American continental cuisine | Course Notes |
| 13 | American continental cuisine | Course Notes |
| 14 | African continental cuisine | Course Notes |
| 15 | African continental cuisine | Course Notes |
| 16 | Final Exam | Final Exam |