Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GMS12012021341	Culture of Turkish Cuisine	Compulsory	1	2	5

Level of Course Unit

First Cycle

Objectives of the Course

To explain the historical development of Turkish cuisine

Name of Lecturer(s)

Dr. Öğr. Üyesi Mehmet KABACIK

Learning Outcomes

1	Will be able to explain the historical development of Turkish cuisine.
2	Will be able to explain the products consumed in Turkish cuisine according to various periods.
3	Will be able to explain the traditional places and food tradesmen of Turkish cuisine.

Mode of Delivery

Formal Education

Prerequisites and co-requisities

The prerequisite for this course is not.

Recommended Optional Programme Components

Course Contents

Historical Development of Turkish Cuisine Turkish Culinary Culture of the Period of Central Asia, Seljuks and Principalities Turkish Culinary Culture of the Ottoman Period Turkish Culinary Culture in the Republican Period Turkish Culinary Culture by Region Interaction of Turkish Culinary Culture and Other Cuisines Examples of Dishes from Turkish Cuisine

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Historical Development of Turkish Cuisine
2	Turkish Culinary Culture of the Period of Central Asia, Seljuks and Principalities
3	Turkish Culinary Culture of the Period of Central Asia, Seljuks and Principalities
4	Turkish Culinary Culture of the Ottoman Period
5	Turkish Culinary Culture of the Ottoman Period
6	Turkish Culinary Culture in the Republican Period
7	Turkish Culinary Culture in the Republican Period
8	Midterm Exam
9	Turkish Culinary Culture by Region
10	Turkish Culinary Culture by Region
11	Interaction of Turkish Culinary Culture and Other Cuisines
12	Traditional Places, Food and Drinks in the Context of Turkish Culinary Culture
13	Traditional Places, Food and Drinks in the Context of Turkish Culinary Culture
14	Examples of Dishes from Turkish Cuisine
15	Examples of Dishes from Turkish Cuisine
16	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	3	42
Self Study	14	6	84
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			148

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	5	5	5	5	5	5
LO2	5	5	5	5	5	5
LO3	5	5	5	5	5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High