| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ASC20620188410 | OTTOMAN CUISINE | Compulsory | 2 | 4 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To learn the Ottoman Palace Culinary culture and the dishes in this culture practically |
| Name of Lecturer(s) |
| Öğr. Gör. Dr. Mehmet KABACIK |
| Learning Outcomes |
| 1 | To be able to explain the effects of different cultures on Ottoman cuisine | | 2 | To be able to comprehend the structure and organization of Ottoman palace cuisine | | 3 | Food prepared in the Ottoman palace kitchen, dessert, etc. to be able to explain its features and structures | | 4 | To know Anatolian cuisine and food culture in the Ottoman period |
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| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Ottoman cuisine culture, ottoman palace cuisine, ottoman folk cuisine, ottoman kitchen equipment, ottoman food and beverage |
| Weekly Detailed Course Contents |
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| 1 | introduction to culinary culture. Introducing printed sources about Ottoman cuisine, the effects of ethnic groups and geographical discoveries on the Ottoman cuisine. | | | | 2 | Central Asia on the culinary culture, the effects of immigration and Islam. | | | | 3 | Seljuk period culinary culture and Mevlevi cuisine | | | | 4 | Foundation years and transition to palace kitchen | | | | 5 | Palace kitchen organization and staff. | | | | 6 | Food, meals and tableware of the sultans | | | | 7 | Utensils used in kitchen and service Tradesmen producing and selling food, drinks | | | | 8 | People's food and beverage supply and eating habits | | | | 9 | Public Food and Drink Supply | | | | 10 | midterm exam | | | | 11 | | Soups, stews, stews, egg dishes, bowl, pastries and pilaf | | | 12 | | Meat dishes, kebabs, fish etc. stuffed, wrapped. | | | 13 | | Salads, pickles, drinks, desserts and spices | | | 14 | | Food preparation, cooking and storage / storage applications | | | 15 | Ottoman day meals and traditions | | | | 16 | final | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 4 | 56 |
| Practice | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | | | 4 | | | 4 | | | | | | | 4 | | 4 | | | | | | LO2 | 4 | | | 4 | | | 4 | | | | | | | 4 | | 4 | | | | | | LO3 | 4 | | | 4 | | | 4 | | | | | | | 4 | | 4 | | | | | | LO4 | 4 | | | 4 | | | 4 | | | | | | | 4 | | 4 | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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