GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

OTTOMAN CUISINE/GAS 392

Course Title:	OTTOMAN CUISINE
Credits	3	ECTS	4
Semester	6	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Lecturer Menekşe CÖMERT

-- WEB SITE(S) OF LECTURER(S)

http://www.websitem.gazi.edu.tr/site/meneksecomert

-- EMAIL(S) OF LECTURER(S)

meneksecomert@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Explaining the effects of other cultures on Ottoman cuisine.
Comprehension of the structure and organization of Ottoman palace kitchen.
Explaining the features and preparation of foods and desserts etc. in Ottoman palace kitchen.
Knowledge on Anatolian kitchen and cuisine during Ottoman period.
Explaining the effects of immigrations and geographical explorations on Ottoman cuisine culture.
Comprehension of foods, beverages and pastes used for medical purposes in that period.

-- MODE OF DELIVERY

The mode of delivery of this course is Face to face, lecture, Question & Answer

-- PREREQUISITES AND CO-REQUISITES

There is no prerequisite or co-requisite for this course.

-- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS

There is no recommended optional programme component for this course.

--COURSE CONTENT
1. Week	Introduction to Ottoman cuisine culture. Introduction of printed materials on Ottoman cuisine.
2. Week	Effects of Central Asia, immigration and Islam on Ottoman cuisine culture.
3. Week	Cuisine culture of Seljuk period and Mevlevi kitchen.
4. Week	Foundation years and transition to palace kitchen.
5. Week	Palace kitchen organization and staff. Foods, meals and table order of sultans.
6. Week	Kitchen utensils used in kitchen and service. Crafts that produce and sell foods and beverages
7. Week	Food and beverage supply of common people and eating habits.
8. Week	Soups, stew, pilaki, egg dishes, mücver, pastry and pilaf.
9. Week	Meat dishes, kebabs, fish, stuffed etc.
10. Week	Salads, pickles, drinks, sweets and spices
11. Week	Preparation, cooking and preservation/storage practice of foods.
12. Week	Effects of ethnic groups and geographical explorations on Ottoman kitchen.
13. Week	Comprehension of foods, beverages and pastes used for medical purposes in that period.
14. Week	Special event foods and traditions from Ottoman to present.
15. Week	Final Exam
16. Week	Final Exam

-- RECOMMENDED OR REQUIRED READING

Bilgin Arif (2004). Osmanlı Mutfağı, İstanbul: Kitabevi Yayınları. Arif bilgin, Özge Samancı (2000). Türk mutfağı. Ankara: Kültür Bakanlığı Yayınları. Stefanos Yerasimos (2002). Sultan Sofraları İstanbul: Yapı Kredi Yayınları. Tuğrul Şavkay (2003). Osmanlı Mutfağı İstabul: Şekerbank Yayınları. Işın P. Mary (2010). Osmanlı Mutfak sözlüğü. İstanbul: Kitap yayınevi

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer

-- WORK PLACEMENT(S)

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	20
Assignment	1	20
Exercises	0	0
Projects	0	0
Practice	0	0
Quiz	0	0
Contribution of In-term Studies to Overall Grade		40
Contribution of Final Examination to Overall Grade		60

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	14	3	42
Practising Hours of Course Per Week		0	0
Reading			0
Searching in Internet and Library	14	1	14
Designing and Applying Materials			0
Preparing Reports			0
Preparing Presentation	14	1	14
Presentation			0
Mid-Term and Studying for Mid-Term	7	2	14
Final and Studying for Final	7	2	14
Other			0
TOTAL WORKLOAD:			98
TOTAL WORKLOAD / 25:			3.92
ECTS:			4

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1	He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.	X
2	He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.	X
3	He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.	X
4	He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.	X
5	He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.	X
6	He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.	X
7	He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.	X
8	He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.	X
9	He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.	X
10	He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.		X
11	He/She plans and performs organizations of hospitality industry.	X
12	He/She knows and performs national and international food safety and hygiene standards.	X
13	He/She knows and implements about national and international cuisine.					X
14	He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.	X
15	He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.	X
16	He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.	X
17	He/She has knowledge about modern and traditional production techniques in the field of food and beverage.			X
18	He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.	X
19	He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.	X
20	He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.			X

Gazi University

Information Package

Programme Information

Search

GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR