Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000102106	TURKISH CUISINE	Compulsory	1	2	4

Level of Course Unit

First Cycle

Objectives of the Course

To give information about the history and culture of Turkish cuisine, foods, beverages, their preparation, cooking and processing in a national and regional/regional context, to teach the necessary tools and equipment and the methods used for these processes.

Name of Lecturer(s)

Doç. Dr. Gülçin YILDIZ

Learning Outcomes

1	Explains the general cultural characteristics and historical development of Turkish Cuisine.
2	Explains the food-drinks, preparation-cooking methods, table setting and tools used in Turkish Cuisine.
3	Recognizes cuisines according to regions and gives individual nutritional recommendations accordingly.
4	Explains the Turkish Cuisine practices according to the regions, considers these practices in nutritional recommendations.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

NONE

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Historical Development of Turkish Cuisine
2	Central Asian, Seljuk and Principalities Period Turkish Culinary Culture
3	Central Asian, Seljuk and Principalities Period Turkish Culinary Culture
4
5	Ottoman Period Turkish Culinary Culture
6	Turkish Culinary Culture in the Republican Era
7	Turkish Culinary Culture in the Republican Era
8	Turkish Cuisine by Regions
9	Interaction of Turkish Culinary Culture and Other Cuisine
10	Interaction of Turkish Culinary Culture and Other Cuisine
11	Traditional Places, Food and Drinks in the Context of Turkish Culinary Culture
12	Traditional Places, Food and Drinks in the Context of Turkish Culinary Culture
13	Foods from Turkish Cuisine
14	Foods from Turkish Cuisine

Recommended or Required Reading

Handouts Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012 Toygar K., Berkok N., Ankara Mutfak Kültürü ve Yemekleri, Ankara, 1999. Türk Mutfak Kültürü, T.C. Kültür Bakanlığı Yayınları.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	25	25
Final Examination	1	30	30
Attending Lectures	14	3	42
Self Study	14	2	28
TOTAL WORKLOAD (hours)			125

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High