1	Course Title:	TURKISH CUISINE
2	Course Code:	ASLZ106
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. PINAR AYDIN TEMEL
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18 e-mail: paydin@uludag.edu.tr
18	Website:
19	Objective of the Course:	Turkish culinary culture of the transfer and use this information to the students bring to better ensure the future of Turkish cuisine.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Grasp of Turkish cuisine features.; 2 Cook-off to apply the techniques of Turkish cuisine.; 3 At the international level to introduce Turkish cuisine.; 4 Prepare menus off Turkish cuisine.; 5 Provide information about the period of Turkish cuisine in Central Asia; 6 Seljuk Turkish cuisine, Emirates and Ottoman periods provide information about.; 7 Provide information about the period of the Republican Turkish cuisine.; 8 Able to adapt to modern Turkish cuisine, food and beverage sector.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to History of Kitchen	Soups
2	Tarihsel Gelişim	Eggs
3	Kitchen Architecture	Meat
4	Kitchen Tools	Offal
5	Cooking Techniques	Poultry
6	Dinnerware and Service Improvements	Seafood
7	Meal Times	Dry Beans
8	Manners of Eating	Fresh Vegetables and Fruits
9	Meals and refreshments Invitation	Salads
10	Transition Periods	Toppings, Paste, Taratorlar
11	Holy Days	Rice
12	The Sound of Music	Pastries
13	Resources on Turkish cuisine from Middle Asia	Desserts
14	General assessment Meals and Applications	Drinks

23	Textbooks, References and/or Other Materials:	1.Halıcı, Nevin. Türk Mutfağı, Oğlak Yayıncılık. 2. Halıcı, Nevin. Siniden Tepsiye Klasik Türk Mutfağı, Numune Matbaacılık Ltd. Şti. İstanbul. 3. Oğuz, Burhan.Türkiye Halkının Kültür Kökenleri 1, Beslenme Teknikleri, İstanbul Matbaası, İstanbul. 4. Baysal, Ayşe. Beslenme Kültürümüz, Kültür Bakanlığı: 1230, Kültür Eserleri Dizisi: 157, Ankara. 5. Ögel, Bahattin. Türk Kültür Tarihine Giriş IV. “Türklerde Yemek ve Beslenme Kültürü”, Kültür Bakanlı Yayınları, Ankara. 6. Belge, Murat. Tarih Boyunca Yemek Kültürü. İletişim Yayınları, İstanbul 7. Bilgin, Arif ve Samancı, Özge. Türk Mutfağı. Kültür Bakanlığı Yayınları, Ankara 8. Baysal, Ayşe., Merdol, Türkan K., Sacır, Handan ve Ciğerim Nevin. Türk Mutfağından Örnekler, Kültür ve Turizm Bakanlığı Yayınları, Ankara 9. Usta, Necip. Türk Mutfak Sanatı, Remzi Kitabevi, İstanbul
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	25
Quiz	1	15
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	14	2	28
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	1	10	10
Final Exams	1	12	12
Total WorkLoad			116
Total workload/ 30 hr			3,87
ECTS Credit of the Course			4

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 0 0 0 4 5 0 0 0 0 0 0 0 LO2 0 0 0 0 5 0 0 0 4 0 0 0 LO3 0 0 0 2 0 0 0 0 0 0 0 0 LO4 0 0 0 5 0 0 0 0 0 0 0 0 LO5 0 0 0 0 0 4 0 0 0 0 0 0 LO6 0 0 0 0 0 4 0 0 0 0 0 0 LO7 0 0 0 0 0 4 0 0 0 0 0 0 LO8 0 2 5 3 0 0 0 0 0 0 0 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High