|
Week
|
Topics
|
Study Metarials
|
|
1
|
Historical Development of Turkish Cuisine
|
R1-CHAPTER-1
|
|
2
|
Central Asian, Seljuk and Principalities Period Turkish Culinary Culture -I
|
R1-CHAPTER-2
|
|
3
|
Central Asian, Seljuk and Principalities Period Turkish Culinary Culture-II
|
R1-CHAPTER-2
|
|
4
|
Ottoman Period Turkish Culinary Culture-I
|
R1-CHAPTER-3
|
|
5
|
Ottoman Period Turkish Culinary Culture-II
|
R1-CHAPTER-3
|
|
6
|
Turkish Culinary Culture in the Republican Period-I
|
R1-CHAPTER-4
|
|
7
|
Turkish Culinary Culture in the Republican Period-II
|
R1-CHAPTER-4
|
|
8
|
Turkish Culinary Culture by Region
|
R1-CHAPTER-5
|
|
9
|
Interaction of Turkish Culinary Culture and Other Cuisine-I
|
R1-CHAPTER-6
|
|
10
|
Interaction of Turkish Culinary Culture and Other Cuisine-II
|
R1-CHAPTER-6
|
|
11
|
Traditional Places in the Context of Turkish Culinary Culture-I
|
R1-CHAPTER-7
|
|
12
|
Traditional Places in the Context of Turkish Culinary Culture-II
|
R1-CHAPTER-7
|
|
13
|
Food and Beverages and Samples of Turkish Cuisine-I
|
R1-CHAPTER-8
|
|
14
|
Food and Beverages and Samples of Turkish Cuisine-II
|
R1-CHAPTER-8
|
|
Prerequisites
|
There is not prerequisite for this course.
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Dr. Lecturer Mikail KARA
|
|
Instructors
|
-
|
|
Assistants
|
Lecturers of the department
|
|
Resources
|
R1. Arıkan, A.D.(Editör). (2016). Türk Mutfak Kültürü. Eskişehir: Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları.
|
|
Supplementary Book
|
-
|
|
Goals
|
It is aimed to provide students with the change and development of Turkish cuisine culture from past to present.
|
|
Content
|
Historical Development of Turkish Cuisine, Culinary Culture of the Seljuks, Ottoman Cuisine, Turkish Cuisine in Republic Period, Regional Cuisines of Turkey, Interaction of Turkish Cuisine with other cuisines, Traditional Food and Drinks and Traditional Food and Drinks Venues in the Context of Turkish Culinary Culture and Selected Examples from Turkish Cuisine topics are included in the content of the course.
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Possess advanced level knowledge about concepts, principles and facts in the field of tourism and tourism guidance,
|
4
|
|
2
|
Possess information about basic concepts, theories, principles and facts in business, economics, law, history and geography.
|
-
|
|
3
|
Possess information about structure, functioning and the importance of country development of the tourism sector.
|
-
|
|
4
|
Possess knowledge about legal arrangements, vocational standards, rights and obligations related to tourism guidance profession.
|
-
|
|
5
|
Know current problems related to tourism and tourism guidance, examine these problems, make discussions, and develop solutions with an analyser manner within scientificity.
|
-
|
|
6
|
Possess comprehensive and systematic knowledge about alternative types of tourism.
|
-
|
|
7
|
Learns to use effectively basic computer usage information with communication technology and automation systems used in tourism business.
|
5
|
|
8
|
Knows and applies the legal regulations and professional standards related to the field of tourism together with basic legal knowledge.
|
5
|
|
9
|
Transfer theoretical knowledge related to tour organising, tour planning and tour managing into practise.
|
5
|
|
10
|
Examine the changes, which occur in the tourism field; follow new trends, new approaches, new marketing and management percept and service process; provide sufficient contribution.
|
-
|
|
11
|
Compares the knowledge of world and Turkey tourism geography with the culture, history, religion and arts of the civilizations that lived in Turkey.
|
-
|
|
12
|
Knows at least one foreign language valid in the field of tourism management at a level to communicate well and at least at the B1 level of the European Language Portfolio.
|
-
|
|
13
|
Has self-learning and lifelong learning awareness and behaviors suitable for individual and team work.
|
-
|
|
14
|
Analyzes, interprets and evaluates information and data by defining research methods specific to the tourism sector.
|
5
|
|
15
|
Has the ability to share his/her knowledge and thoughts about his/her field with others verbally and in writing.
|
-
|