Prerequisite Courses:
Course Language:
İngilizce
Course Objectives:
The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Course Content:
The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Understand the basics of Turkish cuisine. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Understand the cultural setting that is lying under Turkish cuisine. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Identify specific local ingredients and know where to source them. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Learn the characteristics of food habits of this country and especially the feeding systems on the streets. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Set up balanced traditional menus without the help of a senior. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Calculate the cost of each recipe. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Find creative and contemporary ways of presenting Turkish traditional dishes. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Know about cost control. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
| Find appropriate way to use ingredients. | 2, 5, 7, 12, 16 | 1, 2, 3, 4 | A,B,C |
Course Flow
| COURSE CONTENT | ||||
| Week | Topics | Study Materials | ||
| 1 | Ancient Anatolian Culinary Culture | Ahmet Ünal. “Tanrı ve insan mutfağı: Anadolu’nun yazıya geçirilmiş ilk yemek tarifleri üzerine bir araştırma » Yemek ve Kültür, 37.sayı, 2014 | ||
| 2 | Central Asian Culinary Culture | Mehmet Alpargu. “Turkish Cuisine Inner Asia up until the 12th Century”, in Turkish Cuisine. | ||
| 3 | Changes with Migration to the West | Altan Çetin “Turkish Cuisine in the Karakhanid, Seljuk and Memluk Periods” in Turkish Cuisine | ||
| 4 | Turkish Seljuk and Principalities Cuisine | Haşim Şahin, “Cuisine during the Turkish Seljuk and Principalities Eras” in Turkish Cuisine | ||
| 5 | Early Ottoman Cuisine (14th-15th centuries) |
Nicolas Trépanier ” Culinary Culture in Fourteenth Century Anatolia” in Turkish Cuisine.
Süheyl Ünver. Fatih Devri Yemekleri. |
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| 6 | Classical Ottoman Cuisine ( 16th-17th centuries) |
Arif Bilgin. “Ottoman Palace Cuisine of the Classical Period” in Turkish Cuisine.
S. Yerasimos. Sultan Sofraları. Yapı Kredi Yayınları. |
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| 7 | Late Ottoman Cuisine (18th-19th centuries) |
Özge Samancı. “The Culinary Culture of the Ottoman Palace & Istanbul During the Last Period of the Empire” in Turkish Cuisine. |
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| 8 | Midterm | Written & Practical | ||
| 9 | Republican Turkish Cuisine |
Artun Ünsal. İstanbul Mutfağı.Yapı Kredi Yayınları.
Artun Ünsal. İstanbul Mutfağı.Yapı Kredi Yayınları. Ekrem Muhittin Yeğen Alafranga- Alaturka Yemek Sanatı |
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| 10 | The Present Day Turkish Kitchen | Marie Hélène-Sauner "The way to the heart is through the stomach" Culinary Practices in Contemporay Turkey in Turkish Cuisine | ||
| 11 | Food Culture of the Different Religious Communities in Turkey |
Nezihe Aras. Timeless Tastes. Marianna Yerasimos. “Rum Cuisine in the Ottoman Period”, in Turkish Cuisine.
Koronyo. Ovadyo. Sefarad Yemekleri, Gözlem Yayınevi. Takuhi Tovmasyan. Sofranız Şen Olsun. Aras Yayıncılık. |
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| 12 | Festive Foods |
Günay Kut, “Banquet Dinners at Festivities” in Turkish Cuisine
Nimet Berkok - Kamil Toygar - Ramazan Yemekleri ve Kültürü Zümrüt Nahya - Special Occasion / Holiday Dishes Ömür Tufan - “Helvahane and Halva Culture in the Ottomans” – 125 – in Turkish Cuisine |
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| 13 | Turkish Dessert, Pastry and Beverage Culture |
Necip Ertürk- Türk Tatlı Sanatı
Mary Işın- Türk Tatlıları Tarihi Ömür Tufan - “Helvahane and Halva Culture in the Ottomans” – 125 – in Turkish Cuisine |
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| 14 | Food, Drink, Socialization and Street Food Culture in Turkey | Hande Bozdoğan- Street Food in Turkey | ||
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook |
Bilgin, A. & Samancı, Ö. (2008). Turkish Cuisine. Ankara: Kültür ve Turizm Bakanlığı.
Yeğen, E. M. (1974). Alafranga - Alaturka Yemek Sanatı. İstanbul: İnkılap Kitabevi Yayın Sanayi ve Tic A.Ş. Ertürk, N. (1988). Türk Tatlı Sanatı. İstanbul: Remzi Kitabevi. |
| Additional Resources |
Ünsal, A. (2011). İstanbul’un Lezzet Tarihi. İstanbul: NTV Yayınları.
Bozdoğan, H. (2011). Street Food in Turkey. Singapore: Marshall Cavendish International. Ovadya, S. & Koronyo, V. (2012). Sefarad Yemekleri. İstanbul: Gözlem Gazetecilik Basın ve Yayın A.Ş. Tovmasyan, T. (2004). Sofranız Şen Olsun. İstanbul: Aras Yayıncılık. Işın, P. M. (2008). Gülbeşeker - Türk Tatlıları Tarihi. İstanbul: Yapı Kredi Yayınları |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid- Term | 1 | 65 |
| Assignment | 1 | 20 |
| Attendance and participation | 1 | 15 |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Students study food in the context of food history, geography, culture and nutritional sciences. | |||||
| 2 | Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | X | ||||
| 3 | Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues. | |||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | |||||
| 5 | Students know and apply the international standards of food hygiene and safety. | X | ||||
| 6 | Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context. | |||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them. | X | ||||
| 8 | They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. | |||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | |||||
| 10 | Students know the national and international regulations, professional standards and professional ethics around food and they apply them. | |||||
| 11 | Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. | |||||
| 12 | They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | X | ||||
| 13 | Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them. | |||||
| 14 | Students understand and manage food-related events. | |||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy. | |||||
| 16 | Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. | X | ||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 14x Total course hours) | 14 | 6 | 84 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 5 | 70 |
| Mid-terms | 1 | 6 | 6 |
| Assignments | 2 | 14 | 28 |
| Final examination | 1 | 6 | 6 |
| Total Work Load | 194 | ||
| Total Work Load / 30 (hours) | 7,8 | ||
| ECTS Credit of the Course | 8 | ||
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