Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | GÜNAY EROL (gunayerol@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To introduce Ottoman cuisine and food culture and to teach sample meals from Ottoman cuisine. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Recognize Ottoman food culture. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-6 Identify and practice a variety of culinary cooking methods. |
Examination |
| LO-2 | Identify the tools, equipments, ingredients and cooking methods used in the Ottoman cuisine. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts. PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination |
| LO-3 | Have detailed knowledge of major foods cooked in the Ottoman cuisine. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. |
Examination |
| LO-4 | Gains Information About the Ottoman Palace and Public Cuisine |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-6 Identify and practice a variety of culinary cooking methods. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The kitchen organization in the Ottoman cuisine, kitchen staff in the Ottoman cuisine, tools and equipments used in Ottoman cuisine, a variety of meals from Ottoman cuisine | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Kitchen organization in the Ottoman Palace | Verbal and visual presentation |
| 2 | The Food of the Ottoman Capital and the Culinary Culture of Istanbul | Verbal and visual presentation |
| 3 | The Food of the Ottoman Capital and the Culinary Culture of Istanbul: Classical Period Istanbul Culinary Culture | Verbal and visual presentation |
| 4 | The Food of the Ottoman Capital and the Culinary Culture of Istanbul: Dishes and Some Foodstuffs | Verbal and visual presentation |
| 5 | Palace Kitchen: structure, employees, supply | Verbal and visual presentation |
| 6 | Palace Cuisine food and drinks | Verbal and visual presentation |
| 7 | Folk Cuisine | Verbal and visual presentation |
| 8 | mid-term exam | |
| 9 | Folk cuisine: food and drinks | Verbal and visual presentation |
| 10 | Dishes in Ottoman Cuisine: General Features, Cooking Techniques and Applications | Verbal and visual presentation |
| 11 | Dishes: General Features, Cooking Techniques and Applications | Verbal and visual presentation |
| 12 | Soup, meat and vegetable dishes in Ottoman cuisine | Verbal and visual presentation |
| 13 | Salads, appetizers and pickles in Ottoman cuisine | Verbal and visual presentation |
| 14 | Kitchen and Tableware in Ottoman cuisine | Verbal and visual presentation |
| 15 | General review of the course | Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Yerasimos, M. (2002). Osmanlı Mutfağı. İstanbul: Boyut Yayıncılık. | |
| 2 | Şavkay, T. (2010). Osmanlı Mutfağı. İstanbul: Şekerbank Yayınları. | |
| 3 | Singer, A. (2011). Starting with Food: Culinary Approaches to Ottoman History. Markus Wiener Publishing Inc. | |
| 4 | Osmanlı Mutfağı, Anadolu Üniversitesi Yayınları | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 1 | 13 | 13 |
| b) Search in internet/Library | 2 | 13 | 26 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 1 | 9 | 9 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 6 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 6 | 6 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||