Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
Turkish Culinary Culture	ASC2103	3. Semester	2 + 2	3.0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Mete Han ÜNER
Instructor(s)	Mete Han ÜNER
Assistants
Goals	To gain competencies that know the Turkish Culinary Culture and the culinary practices of this culture, introduce the products and dishes of the Turkish and Anatolian geography and contribute to their development.
Course Content	Explains the historical and developmental processes of Turkish Cuisine. Knows the features and production techniques of the period. Can evaluate applications related to Turkish Cuisine.
Learning Outcomes	- Knows the general development process of Turkish cuisine. - Knows the basic techniques and products specific to Turkish cuisine. - Gains beginner level manual dexterity in making dishes specific to Turkish cuisine.

Week	Topics	Learning Methods
1. Week	General Characteristics of Turkish Cuisine and Course Information	Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities
2. Week	Turkish Cuisine in the Central Asian and Seljuk Periods	Research Other Activities Verbal Expression Visual Presentation Preparation, After Class Study Course Hours
3. Week	Turkish Cuisine in the Ottoman and Republican Periods	Preparation, After Class Study Course Hours Other Activities Visual Presentation Research Verbal Expression
4. Week	Soups specific to Turkish Cuisine.	Visual Presentation Practice Course Hours Research Other Activities Verbal Expression Preparation, After Class Study
5. Week	Pilafs specific to Turkish Cuisine	Other Activities Verbal Expression Visual Presentation Preparation, After Class Study Research Practice Course Hours
6. Week	Salads and appetizers specific to Turkish Cuisine.	Preparation, After Class Study Research Practice Visual Presentation Verbal Expression Course Hours Other Activities
7. Week	Legume dishes specific to Turkish Cuisine	Visual Presentation Practice Course Hours Other Activities Verbal Expression Preparation, After Class Study Research
8. Week	Midterm Exams-General Revision	Verbal Expression Visual Presentation Preparation, After Class Study Research Other Activities Course Hours Practice
9. Week	Vegetable Dishes Specific to Turkish Cuisine.	Preparation, After Class Study Research Other Activities Visual Presentation Practice Verbal Expression Course Hours
10. Week	Casserole and Oven Meat Dishes Unique to Turkish Cuisine	Research Practice Visual Presentation Preparation, After Class Study Other Activities Course Hours Verbal Expression
11. Week	Kebabs and Grills specific to Turkish Cuisine.	Verbal Expression Visual Presentation Practice Preparation, After Class Study Research Course Hours Other Activities
12. Week	Offal and chicken dishes specific to Turkish Cuisine	Course Hours Preparation, After Class Study Practice Other Activities Verbal Expression Visual Presentation Research
13. Week	Menu Planning Study Specific to Turkish Cuisine I.	Course Hours Preparation, After Class Study Research Other Activities Visual Presentation Verbal Expression Practice
14. Week	Menu Planning Study Specific to Turkish Cuisine II.	Preparation, After Class Study Research Visual Presentation Practice Course Hours Verbal Expression Other Activities

Arıkan Dündar, A. (2019). Turkish Culinary Culture. Eskişehir: Anadolu University Publications

Program Requirements	Contribution Level	DK1	DK2	DK3	Measurement Method
PY1	5	0	0	0	-

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	4	56
Preparation, After Class Study	1	20	20
Research	1	20	20
Other Activities	1	11	11
Midterm 1	1	1	1
Homework 1	1	14	14
Final	1	4	4
Total Workload			126
ECTS Credit of the Course			25.5 5.0