1. FIRST CYCLE - BACHELOR'S DEGREE
  2. TOURISM FACULTY
  3. TOURISM GUIDANCE DEPARTMENT
  4. 609 TOURISM GUIDING
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 410REGIONAL TURKISH CUISINES3 + 06th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Course Content Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understand the basics of Turkish cuisine.
2Understand the cultural setting that is lying under Turkish cuisine.
3Identify specific local ingredients and know where to source them.
4Learn the characteristics of food habits of this country and especially the feeding systems on the streets.
5Set up balanced traditional menus without the help of a senior.
6Calculate the cost of each recipe.
7Find creative and contemporary ways of presenting Turkish traditional dishes.
8Know about cost control.
9Find appropriate way to use ingredients.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10
LO 002          
LO 003          
LO 004          
LO 005          
LO 006          
LO 007          
LO 008          
LO 009          
Sub Total          
Contribution0000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)15345
Mid-terms11515
Final examination13030
Report / Project22040
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring2NURTEN ÇEKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 410 REGIONAL TURKISH CUISINES 3 + 0 2 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. NURTEN ÇEKAL ncekal@pau.edu.tr TUR A0307 %
Goals The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Content Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.
Topics
WeeksTopics
1 An overview of Turkish cuisine
2 Food culture of the Aegean region
3 Food culture of the Aegean region
4 Food culture of the Mediterranean region
5 Food culture of the Mediterranean region
6 Food culture of the Marmara region
7 Food culture of the Marmara region
8 Food culture of the Black Sea region
9 Food culture of the Black Sea region
10 Food culture of the Eastern Anatolia Region
11 Food culture of the Eastern Anatolia Region
12 South Eastern Anatolian Culinary Culture
13 South Eastern Anatolian Culinary Culture
14 Geographically marked products of the regions
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes