1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. KALE VOCATIONAL SCHOOL
  3. TRAVEL-TOURISM AND ENTERTAINMENT DEPARTMENT
  4. 773 TOURISM AND VOYAGE SERVICES
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 410REGIONAL TURKISH CUISINES3 + 04th Semester4

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Course Content Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understand the basics of Turkish cuisine.
2Understand the cultural setting that is lying under Turkish cuisine.
3Identify specific local ingredients and know where to source them.
4Learn the characteristics of food habits of this country and especially the feeding systems on the streets.
5Set up balanced traditional menus without the help of a senior.
6Calculate the cost of each recipe.
7Find creative and contemporary ways of presenting Turkish traditional dishes.
8Know about cost control.
9Find appropriate way to use ingredients.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15
LO 002               
LO 003               
LO 004               
LO 005               
LO 006               
LO 007               
LO 008               
LO 009               
Sub Total               
Contribution000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Assignments11212
Mid-terms12020
Final examination13030
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring1SERKAN BAŞOL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 410 REGIONAL TURKISH CUISINES 3 + 0 1 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. SERKAN BAŞOL sbasol@pau.edu.tr KMYO A0302 %70
Goals The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Content Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.
Topics
WeeksTopics
1 LOCAL CUISINE IN TURKEY
2 LOCAL CUISINE IN TURKEY
3 LOCAL CUISINE OF MARMARA REGION
4 LOCAL CUISINE OF MARMARA REGION
5 LOCAL CUISINE OF THE CENTRAL ANATOLIA REGION
6 LOCAL CUISINE OF THE CENTRAL ANATOLIA REGION
7 MİDTERM
8 LOCAL CUISINE OF EASTERN ANATOLIA REGION
9 LOCAL CUISINE OF EASTERN ANATOLIA REGION
10 LOCAL CUISINE OF SOUTHEASTERN ANATOLIA REGION
11 LOCAL CUISINE OF SOUTHEASTERN ANATOLIA REGION
12 LOCAL CUISINE OF THE BLACK SEA REGION
13 LOCAL CUISINE OF THE AEGEAN REGION
14 LOCAL CUISINE OF THE MEDITERRANEAN REGION
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes