| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000105106 | TRADITIONAL OLIVE OIL | Elective | 3 | 5 | 6 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The Traditional Olive Oil Dishes course aims to teach students the history, cooking techniques, and nutritional value of olive oil-based dishes, which hold an essential place in Turkish and world cuisines. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Explain the history and cultural significance of traditional olive oil dishes. | | 2 | Evaluate the nutritional value and health benefits of olive oil. | | 3 | Analyze and prepare region-specific olive oil-based recipes. | | 4 | Apply cooking techniques and preservation methods for olive oil dishes. | | 5 | Develop and present olive oil dishes within the framework of sustainable gastronomy. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| This course covers the origins, preparation processes, and health benefits of traditional olive oil dishes. Topics include the role of olive oil in gastronomy, region-specific olive oil-based recipes, and sustainable culinary practices. Students will experiment with various cooking techniques, prepare authentic olive oil dishes, and enhance their presentation skills. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to Traditional Olive Oil Dishes: History, cultural context, and key principles | | | | 2 | Nutritional Value and Health Benefits of Olive Oil: Antioxidants, vitamins, and their advantages | | | | 3 | Types of Olive Oil and Their Uses: Differences between extra virgin, refined, and early harvest oils | | | | 4 | Ingredient Selection in Olive Oil Dishes: Vegetables, legumes, and spices | | | | 5 | Classic Olive Oil Cooking Techniques: Low-temperature cooking and resting methods | | | | 6 | Olive Oil Dishes in Aegean Cuisine: Artichokes, stuffed zucchini flowers, and black-eyed peas | | | | 7 | Olive Oil Dishes in Mediterranean and Middle Eastern Cuisines: Hummus, tabbouleh, and stuffed grape leaves | | | | 8 | Olive Oil Dishes in Ottoman and Palace Cuisine: Historical recipes and cooking techniques | | | | 9 | Modern Interpretations of Olive Oil Dishes: Creative recipe development | | | | 10 | Fermentation and Marination Techniques in Olive Oil Dishes: Enhancing flavors with lemon, vinegar, and spices | | | | 11 | | Presentation and Plating Techniques: Aesthetic presentation of olive oil dishes | | | 12 | Storage and Preservation Methods for Olive Oil Dishes: Shelf life and food safety | | | | 13 | Final Project Preparation: Developing a regional or original olive oil dish | | | | 14 | | Final Project Presentation and Evaluation: Students showcase their creative olive oil dishes | |
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| Recommended or Required Reading |
| Instructor's lecture notes |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | 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 | 40 | 40 |
| Final Examination | 1 | 60 | 60 |
| Project Presentation | 1 | 30 | 30 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | | | | | | | | | | LO2 | | 4 | | | | | | | | | | | | | LO3 | | | 4 | | | | | | | | | | | | LO4 | | | | 5 | | | | | | | | | | | LO5 | | | | | 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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