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Week
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Topics
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Study Metarials
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1
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Turkish culinary culture and history, food and beverages unique to Turkish cuisine, and the tools and equipment used, table setting
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2
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Preparation, cooking methods, traditional and regional / local food processing and storage practices in Turkish cuisine
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3
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Central Anatolia region culinary culture and applications
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4
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Culinary culture and applications in Eastern Anatolia region
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5
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Culinary culture and applications in Southeastern Anatolia region
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6
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Black Sea Region cuisine culture and applications
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7
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Aegean Region cuisine culture and applications
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8
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Mediterranean Region cuisine culture and applications
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9
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Culinary culture and applications in Marmara Region
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10
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Turkish cuisine culture and practices in special days and events
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11
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Turkish cuisine culture and practices in special days and events
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12
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Ottoman kitchen
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13
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Feeding habits of different ethnic origin living in Turkey
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14
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Yaran culture - Çankırı sample and comparison with other yaran cultures
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Lecturer Sevinç BAKAN
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Instructors
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-
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Assistants
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-
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Resources
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Şanlıer N., Sürücüoğlu MS. Türk Mutfağı, Ankara, 2019
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Supplementary Book
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Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012
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Goals
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To provide an understanding of national, regional/local history and culture of Turkish cuisine, food and beverages, methods of Turkish food preparation, food processing and cookery systems.
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Content
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Turkish culinary culture and history, food and beverages unique to Turkish cuisine, and the tools and equipment used, table setting
Preparation, cooking methods, traditional and regional / local food processing and storage practices in Turkish cuisine
Central Anatolia region culinary culture and applications
Culinary culture and applications in Eastern Anatolia region
Culinary culture and applications in Southeastern Anatolia region
Black Sea Region cuisine culture and applications
Aegean Region cuisine culture and applications
Mediterranean Region cuisine culture and applications
Culinary culture and applications in Marmara Region
Turkish cuisine culture and practices in special days and events
Turkish cuisine culture and practices in special days and events
Ottoman kitchen
Feeding habits of different ethnic origin living in Turkey
Yaran culture - Çankırı sample and comparison with other yaran cultures
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Program Learning Outcomes |
Level of Contribution |
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1
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Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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1
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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-
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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1
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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1
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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2
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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