| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 183318003104 | TURKISH KITCHEN-I | Compulsory | 2 | 3 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| This course includes the regional Turkish cuisine culture and practices in Marmara, Central Anatolia, Eastern Anatolia, Southeast Anatolia, Black Sea, Aegean and Mediterranean regions. |
| Name of Lecturer(s) |
| Öğr. Gör. Betül TAN |
| Learning Outcomes |
| 1 | Relate the connection between the cultural foundations of Turkish cuisine. | | 2 | Report related Turkish dietary habits. | | 3 | Compose recipes related Turkish regional cuisines. | | 4 | Prepare products belonging to regional cuisines on a region basis. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
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| Weekly Detailed Course Contents |
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| 1 | Historical Development of Turkish Cuisine, Cuisine Application | Cuisine Application | | | 2 | Historical Development of Turkish Cuisine, Front Entrance, Cuisine Application | Cuisine Application | | | 3 | Turkish Cuisine in Period Of Beyliks and Seljuk | Cuisine Application | | | 4 | Turkish Cuisine Culture in Ottoman Period | Cuisine Application | | | 5 | Major businesses from the Ottoman Empire to the present | Cuisine Application | | | 6 | Examples of Turkish cuisine | Cuisine Application | | | 7 | Examples of Turkish cuisine | Cuisine Application | | | 8 | Turkish Cuisine Culture in Republican Period, Cuisine Application | Cuisine Application | | | 9 | Anatolian Culinary Culture in the Republican Period | Cuisine Application | | | 10 | Examples of Turkish cuisine, Cuisine Application | Examples of Turkish cuisine, Cuisine Application | | | 11 | Examples of Turkish cuisine | Cuisine Application | | | 12 | Examples of Turkish cuisine | Cuisine Application | | | 13 | Examples of Turkish cuisine, | Cuisine Application | | | 14 | Examples of Turkish cuisine | Cuisine Application | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 50 | | Attending Lectures | 1 | 50 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 7 | 8 | 56 |
| Practice | 7 | 8 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 1 | 5 | 4 | | 3 | 3 | 3 | | | | | | LO2 | 4 | 4 | 1 | 5 | 4 | | 3 | 3 | 4 | | | | | | LO3 | 4 | 4 | 1 | 5 | 4 | | 4 | 4 | 4 | | | | | | LO4 | 5 | 5 | 1 | 5 | 4 | | 5 | 4 | 4 | | | | 4 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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