Rapor Tarihi: 27.03.2026 01:41
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Turkish Cuisine | GMS401 | Turkish | Compulsory | 7. Semester | 2 + 1 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | Öğr. Gör. Atıf AKKİL |
| Instructor(s) | Öğr. Gör. Atıf AKKİL (Güz) |
| Goals | This course aims to teach students the history, fundamental characteristics, and regional varieties of Turkish cuisine. The course covers soups, meat dishes, vegetable dishes, pastries, desserts, and appetizers. In practical sessions, students learn how to prepare traditional Turkish dishes, cooking techniques, and presentation skills. Regional flavors and local recipes are explored through hands-on exercises. |
| Course Content | History of Turkish cuisine, basic ingredients and cooking methods, soups, meat dishes, vegetable dishes, pastries, desserts, appetizers, regional recipes, and practical cooking exercises. |
| # | Öğrenme Kazanımı |
| 1 | Explain the historical, cultural, and regional diversity of Turkish cuisine. |
| 2 | Prepare traditional and regional dishes using professional culinary techniques. |
| 3 | Apply flavor balance, cooking methods, and presentation skills. |
| 4 | Gain practical experience in gastronomy and perform critical evaluations. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Course introduction and concept of Turkish cuisine | Lecture, Question and Answer, Discussion |
| 2. Week | Historical development and cultural context | Practice, Question and Answer, Discussion, Drama |
| 3. Week | Fundamental ingredients and cooking techniques | Lecture, Question and Answer, Discussion |
| 4. Week | Soups and practical preparation | Practice, Lecture, Question and Answer, Discussion |
| 5. Week | Meat dishes I | Practice, Lecture, Question and Answer, Discussion |
| 6. Week | Meat dishes II | Practice, Lecture, Question and Answer, Discussion |
| 7. Week | Vegetable dishes I | Practice |
| 8. Week | Vegetable dishes II | Practice |
| 9. Week | Pastries I | Practice, Lecture, Question and Answer, Discussion |
| 10. Week | Pastries II | Practice, Lecture, Question and Answer, Discussion |
| 11. Week | Desserts I | Practice, Lecture, Question and Answer, Discussion |
| 12. Week | Desserts II | Practice |
| 13. Week | Appetizers and mezes | Research, Lecture, Question and Answer, Discussion |
| 14. Week | Regional culinary examples | Practice, Lecture, Question and Answer, Discussion |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|---|---|---|---|
| PY8 | 4 | 4 | 5 | 4 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Homework | 3 | 3 | 9 |
| Preparation, After Class Study | 2 | 2 | 4 | |
| Research | 2 | 2 | 4 | |
| Presentation (Preparation) | 3 | 4 | 12 | |
| Practice | 14 | 2 | 28 | |
| Other Activities | 1 | 2.5 | 2.5 | |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Midterm Preparation | 2 | 3 | 6 | |
| Final | 1 | 1 | 1 | |
| Practice | 1 | 2 | 2 | |
| Practice End-Of-Term | 4 | 2 | 8 | |
| Classroom Activities | 2 | 4 | 8 | |
| Total Workload | 127.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
