Graduate Education Institute · Food Nutrition · Master
Course Objective
The history and culture of the Turkish cuisine are understood in terms of food, beverages, preparation, cooking, and processing of these foods in the national and regional contexts, and the understanding of the tools and methods used for these operations.
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.
Required Resources
Alkaşı, Z. (2013). Yöresel Türk Mutfağı. İstanbul: Vesta Yayınları.
Recommended Resources
Alkaşı, Z. (2013). Yöresel Türk Mutfağı. İstanbul: Vesta Yayınları.
Course Learning Outcomes
- Recognition of kitchens according to regions
- Learning of food and beverages specific to Turkish Cuisine, preparation and cooking methods, tableware and equipment.
- Learning of traditional and regional / regional food processing and storage practices in Turkish Cuisine
- To learn the general cultural characteristics and historical development of Turkish Cuisine
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Turkish cuisine culture and history | Reading |
| 2 | Foods and beverages specific to Turkish cuisine, cooking methods and equipment used, preparation of tableware | Reading |
| 3 | Traditional and regional / regional food processing and storage practices in Turkish cuisine | Reading |
| 4 | Culinary culture of Central Anatolia region and its applications | Reading |
| 5 | Culinary culture and applications of Eastern Anatolia region | Reading |
| 6 | Culinary culture and applications in the Southeastern Anatolia region | Reading |
| 7 | Culinary culture and practices of the Black Sea Region | Reading |
| 8 | Mid-term exam | - |
| 9 | Culinary culture of Aegean Region and its applications | Reading |
| 10 | Culinary culture and practices of Mediterranean Region | Reading |
| 11 | Marmara Region kitchen culture and practices | Reading |
| 12 | Presentation | Presentation |
| 13 | Turkish cuisine culture and practices in special days and events | Reading |
| 14 | Ramadan Turkish cuisine | Reading |
| 15 | General review | Related lecture notes |
| 16 | Final exam | - |