| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000106102 | ANATOLIAN CUISINE AND LOCAL FOODS | Elective | 3 | 6 | 6 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| It will help students to learn the food culture formed in different geographies of Anatolia and will prepare the ground for the practical application of what they have learnt in their professional lives. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Describe the characteristics of Turkey's geographically signalled products. | | 2 | Define the characteristics of Turkey's geographically signalled products. | | 3 | Distinguish the products, dishes, cooking techniques and storage methods of geographical regions. | | 4 | Identify the differences seen in the food cultures of geographical regions. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Course Objectives and Introduction to Anatolian Culinary Culture, Kitchen designs, warehouses and traditional tools, Winter preparations and food storage practices in Anatolia, Agricultural practices in Anatolia, Animal husbandry and fishery practices in Anatolia, Geographical marking practices in Turkey, Celebrations and harvests in Anatolian culture, The importance of seasonality and locality concepts, Marmara region food culture, Aegean region food culture, Mediterranean region food culture, Black Sea region food culture, Central Anatolia region food culture, Eastern Anatolia region food culture; includes topics. |
| Weekly Detailed Course Contents |
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| 1 | Course Objectives and Introduction to Anatolian Culinary Culture | | | | 2 | Kitchen designs, storage and traditional utensils | | | | 3 | Winter preparations and food storage practices in Anatolia | | | | 4 | Agricultural practices in Anatolia | | | | 5 | Animal husbandry and fisheries practices in Anatolia | | | | 6 | Geographical labelling applications in Turkey | | | | 7 | Celebrations and harvests in Anatolian culture | | | | 8 | The importance of seasonality and locality | | | | 9 | Food culture of Marmara region | | | | 10 | Aegean region food culture | | | | 11 | Food culture of the Mediterranean region | | | | 12 | Black Sea region food culture | | | | 13 | Central Anatolia region food culture | | | | 14 | Eastern Anatolia region food culture | | |
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| Recommended or Required Reading |
| Lecturer's 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 | 20 | 20 |
| Final Examination | 1 | 15 | 15 |
| Attending Lectures | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 2 | 20 | 40 |
| Individual Study for Final Examination | 3 | 20 | 60 |
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| 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 |
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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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