Graduate Education Institute · Food Nutrition · Master
Course Objective
Gives information about the benefits, east, usage areas, and usage purposes of spices and coffee.
Course Content
The content of this course; definition and characteristics of culture, spices and pomegranate plants, the usage areas of spices and their harmony with each other in the first age, middle age, Ottoman period, the discovery of coffee, the use and cultural effects of coffee in Africa, Asia Minor and Europe, coffees according to the regions grown, coffee tools and materials used in culture, the way coffee is made.
Required Resources
GÜRSOY, D. (2012). Baharat ve Güç. İstanbul: Oğlak Yayıncılık.
HEISE, U. (2001). Kahve ve Kahvehane. Ankara: Dost Kitabevi.
Clevely,A., Richmond, K., Morris, S., Macley, L. (2010). Yararlı Otlar ve Baharatlar Mutfağı. İstanbul: Türkiye İş Bankası Kültür Yayınları.
Raghavan, S. (2007). Handbook of Spices, Seasonings and Flavorings. A.B.D.: CRC Press Taylor&Francis Group.
Recommended Resources
GÜRSOY, D. (2012). Baharat ve Güç. İstanbul: Oğlak Yayıncılık.
HEISE, U. (2001). Kahve ve Kahvehane. Ankara: Dost Kitabevi.
Clevely,A., Richmond, K., Morris, S., Macley, L. (2010). Yararlı Otlar ve Baharatlar Mutfağı. İstanbul: Türkiye İş Bankası Kültür Yayınları.
Raghavan, S. (2007). Handbook of Spices, Seasonings and Flavorings. A.B.D.: CRC Press Taylor&Francis Group.
Course Learning Outcomes
- Explain the harmonious and correct use of spice.
- Makes ideas about preparing coffee with new techniques.
- Uses related terminology about coffee and spices.
- Pair spice with the food.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction of the course | Course notes |
| 2 | Culture definition and features | Reading |
| 3 | Spices and herbs | Reading |
| 4 | Spice in first age | Reading |
| 5 | Spice in the middle ages | Reading |
| 6 | Spice in the Ottoman period | Reading an article |
| 7 | Spice usage areas and compatibility with each other | Reading |
| 8 | Mid-term exam | - |
| 9 | The discovery of coffee | Reading an article |
| 10 | Coffee use and cultural influence in Africa and Asia Minor | Reading |
| 11 | Coffee use and cultural influence in Europe | Reading an article |
| 12 | Coffee by regions and regions where coffee is grown | Reading |
| 13 | Equipment used in coffee culture | Reading |
| 14 | How coffee is made in the world | Reading |
| 15 | Coffee tasting | Presentation |
| 16 | Final exam | - |