Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The history and culture of the Turkish cuisine is understood in terms of food, beverages, preparation, cooking and processing of these foods in the national and regional / regional contexts, and the understanding of the tools and methods used for these operations.
Course Content
Cultural and historical development of Turkish Cuisine, national and regional food and beverages specific to Turkish Cuisine, preparation and cooking methods, processing methods and tools used, recognition of kitchens according to regions and regions, Turkish Cuisine applications on special days and events
Required Resources
1. Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012
2. Toygar K., Berkok N., Ankara Mutfak Kültürü ve Yemekleri, Ankara, 1999.
3. Türk Mutfak Kültürü, TC Kültür Bakanlığı Yayınları.
Recommended Resources
All related scientific portals and web sites
Course Learning Outcomes
- Recognition of kitchens according to regions / regions
- Learning of food and beverages specific to Turkish Cuisine, preparation and cooking methods, tableware and equipment.
- Learning of traditional and regional / regional food processing and storage practices in Turkish Cuisine
- To learn the general cultural characteristics and historical development of Turkish Cuisine
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 1 | 16 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 10 | 20 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 5 | 5 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | The concept of Turkish culinary culture and an introduction to Turkish culinary cultures. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 2 | Historical development of Turkish culinary culture. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 3 | Traditional and regional/local food processing and preservation practices in Turkish cuisine. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 4 | The tools and equipment used in Turkish culinary culture, as well as preparation, cooking, and serving methods. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 5 | An Evaluation of Turkish Cuisine from a Nutritional and Health Perspective | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 6 | Turkish culinary culture and practices at special occasions and events. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 7 | Public holiday | Public holiday |
| 8 | Midterm Exam | Midterm Exam |
| 9 | Culinary culture and practices of the Marmara Region. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 10 | Culinary culture and practices of the Aegean and Mediterranean regions. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 11 | Culinary culture and practices of the Black Sea Region. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 12 | Culinary culture and practices of the Central Anatolian region. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 13 | Culinary culture and practices of the Southeastern Anatolia region. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 14 | Culinary culture and practices of the Eastern Anatolia region. | Şanlıer, N., Sürücüoğlu, M.S. (2021). Türk Muttfağı. Hedef yayıncılık |
| 15 | An overview | Chapter 14 |
| 16 | Final Sınavı | Final Sınavı |