Turkish Local Cuisine

Course Code:

CULA 491

Course Period:

Autumn

Course Type:

Core

P:

2

Lab:

0

Credits:

4

ECTS:

4

Prerequisite Courses:

Turkish Cuisine

Course Language:

İngilizce

Course Objectives:

Learn about the culinary cultures of different geographical regions in Turkey both in theoretical and practical perspectives.

Course Content:

The influence of geography, history, agriculture and folklore on the formation of different regional cuisines in Turkey namely in Central Anatolia, Mediterranean region, Aegean region, Eastern & Western Black Sea Region, Eastern Anatolia, South-East Anatolia, Marmara Region. Local ingredients, culinary techniques, kitchen equipment and practices of local traditional recipes from seven regions in Turkey.

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

Course Flow

Week	Topics	Study Materials
1	Definition of traditional, regional and local cuisines. Geography of Turkey, agriculture, local products, population and cultural differences in Turkey.	M. H. Sauner. “Practices in Contemporary Turkey”: 2008. s. 261- 279.
2	Central Anatolia (Konya & Upper Sakarya region)	N. Halıcı.Konya Mutfak Kültürü ve Konya Yemekleri, 2005.
3	Central Anatolia ( Kızılırmak region)	F. Bayhan. İç Anadolu Yemekleri, 2015.
4	Aegean Cost & Inner Western Anatolia	Nevin Halıcı. Ege Bölgesi Yemekleri, 1981.
5	Western Mediterranean Region (Antalya, Burdur- Isparta)	Nevin Halıcı. Akdeniz Bölgesi, 1983.
6	Eastern Mediterranean Region	Nevin Halıcı. Akdeniz Bölgesi, 1983.
7	Eastern Anatolia	F. Bayhan. Doğu Anadolu Yemekleri, 2015.
8	Midterm
9	South Eastern Anatolia (Tigris Region)	Nevin Halıcı. Güney Doğu Anadolu Bölgesi Mutfak Kültürü ve Yemekleri, 2015.
10	South Eastern Anatolia ( Euphrates Region and Gaziantep)	A. Ö. Tan. Güneşin ve Ateşin Tadı, Gaziantep Mutfağı, 2014.
11	Eastern Black Sea Region	Nevin Halıcı. Karadeniz Mutfağı, 2001.
12	Central & Western Black Sea Region	F. Bayhan. Karadeniz Yemekleri, 2015.
13	Marmara Region (Thrace & Çatalca-Kocaeli Region)	F. Bayhan. Marmara Yemekleri, 2015.
14	South Marmara Region	F. Bayhan. Marmara Yemekleri, 2015.

Recommended Sources

RECOMMENDED SOURCES

Textbook

Sauner, M. H. (2008). “The way to the hearth is through stomach” Culinary Practices in Contemporary Turkey” in Turkish Cuisine, Ankara: Kültür ve Turizm Bakanlığı, p. 261- 279.

Dağdeviren, M. (2019). “The Turkish Cookbook”, New York: Phaidon Press

Gürsoy D. (2013), “Tiridine Tiridine Suyuna da Bandım/Yöresel Mutfak kültürümüz”. İstanbul: Oğlak Yayıncılık

Additional Resources

Halıcı N. (2001), Karadeniz Mutfağı,. Konya: Kültür Turizm Vakfı

Halıcı, N. (1981), Ege Bölgesi Yemekleri. Konya: Kültür Turizm Vakfı

Halıcı, N. (1983), Akdeniz Bölgesi Yemekleri. İstanbul: Arı Basım Evi

Halıcı N. (2015), Güney Doğu Anadolu Bölgesi Mutfak Kültürü ve Yemekleri. İstanbul: Oğlak Yayıncılık

A. Ö. Tan, (2014), Güneşin ve Ateşin Tadı, Gaziantep Mutfağı. İstanbul: Yapı Kredi Yayınları.

Bayhan, F. (2015). Doğu Anadolu Yemekleri,

Bayhan, F. (2015). Karadeniz Yemekleri

Bayhan, F. (2015). Marmara Yemekleri

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-term	1	50
Laboratory	1	50
Project
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
No	Program Learning Outcomes	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.
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.			X
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.
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	6	84
Mid-terms	1	6	6
Assignments	1	6	6
Final examination	1	6	6
Total Work Load			186
Total Work Load / 30 (hours)			6,2
ECTS Credit of the Course			7

4

Search form