1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF SOCIAL SCIENCES
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 2407 GASTRONOMY AND CULINARY ARTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 544HISTORICAL DEVELOPMENT OF TURKISH CUISINE3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective The historical development of Turkish cuisine and Cuisine of the factors affecting the culture and to teach the characteristics of Turkish cuisine.
Course Content The historical development of Turkish cuisine and culinary culture, and factors affecting the properties of Turkish cuisine.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Know the history of Turkish cuisine.
2Knows the historical development of Turkish cuisine
3Know the characteristics of Turkish cuisine
4 knows food and drink peculiar to Turkish cuisine
5Know the factors affecting the Turkish cuisine

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07
LO 001       
LO 002       
LO 003       
LO 004       
LO 005       
Sub Total       
Contribution0000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)1010100
Assignments11010
Mid-terms11010
Final examination12020
Presentation / Seminar Preparation11010
Quiz133
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1EZGİ ATİK
Details 2016-2017 Spring1NURTEN ÇEKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 544 HISTORICAL DEVELOPMENT OF TURKISH CUISINE 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. EZGİ ATİK easar@pau.edu.tr TUR A0309 %
Goals The historical development of Turkish cuisine and Cuisine of the factors affecting the culture and to teach the characteristics of Turkish cuisine.
Content The historical development of Turkish cuisine and culinary culture, and factors affecting the properties of Turkish cuisine.
Topics
WeeksTopics
1 The Historical Evolution of Gastronomy
2 Culinary Culture in Anatolia
3 Central Asian Cuisine
4 Anatolian Seljuk Cuisine
5 Ottoman Cuisine
6 Turkish Cuisine in the Republican Era
7 Food Culture of the Turks
8 Midterm Exam
9 Cooking Techniques in Turkish Cuisine
10 Migrations and Effects on Turkish Cuisine
11 Turkish Culinary Culture by Region
12 Interaction of Turkish Culinary Culture with Other Cuisines
13 Food and Drinks in Turkish Culinary Culture
14 Places Related to Food and Beverages in Turkish Culinary Culture
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes