TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF HEALTH SCIENCES |
| NUTRITION AND DIETETICS PR. (ENGLISH) | |
| Code | BDS106 |
| Name | Turkish Culinary Culture |
| Term | 2025-2026 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Eda ADAL KARAKAYA |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Evaluation of Turkish culinary culture in terms of historical development, change and nutritional value.
Course Content
To understand Turkish culinary culture and to evaluate the dishes of our traditional cuisine in terms of nutritional sciences.
Course Precondition
There are no prerequisites for the course.
Resources
The Psychology of Food Choice, Richard Shepherd, Monique Raats, CABI, UK, 2010. Food choice, acceptance and consumption, Armand V. Cardello, Springer, US, 1996. Consuming the Inedible: Neglected Dimensions of Food Choice, Jeremy MacClancy, Jeremy MacClancy, C. Jeya Henry, Helen Macbeth, Anthropology of Food and Nutrition. Berghan Books, 2007. Handbook of Behavior Food and Nutrition, Victor R. Preedy, Ronald Ross Watson and Colin R. Martin, Springer, Electronic Book, 2011.
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To be able to learn of food preparation, cooking and service techniques of the Turkish cuisine |
| LO02 | To be able to learn the historical development of Turkish cuisine |
| LO03 | To be able to learn the tools related Turkish cuisine |
| LO04 | To be able to learn dishes used in special days and ceremonies |
| LO05 | To be able to evaluate the place of the Turkish cuisine in our country and the world |
| LO06 | To be able to have knowledge about local culinary culture in different geographical regions. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Belirsiz | Effectively uses the basic and social sciences knowledge required by the dietetic profession in professional practice. | 5 |
| PLO02 | Belirsiz | Adopts the principles of protecting and improving individual and community health and acts in accordance with these principles throughout his/her professional life. | 5 |
| PLO03 | Belirsiz | Applies the professional knowledge acquired to increase the health level of society and improve the quality of life. | 5 |
| PLO04 | Belirsiz | Follows current developments in the field of nutrition and dietetics and integrates them into professional practice. | |
| PLO05 | Belirsiz | Uses information technologies effectively to access accurate and reliable information in his/her field. | |
| PLO06 | Belirsiz | By adopting a lifelong learning approach, he/she ensures continuous professional development | |
| PLO07 | Belirsiz | Knows his/her duties, rights and responsibilities within the legal framework and acts in accordance with the principles of professional ethics. | |
| PLO08 | Belirsiz | Uses the professional knowledge and skills acquired at national and international levels in accordance with the basic values and cultural differences of society. | 5 |
| PLO09 | Belirsiz | Knows nutrition and dietetics terminology in English and contributes to professional development by accessing international literature. | 5 |
| PLO10 | Belirsiz | Designs and conducts scientific research, projects and experiments related to his/her field. | |
| PLO11 | Belirsiz | Works in collaboration with different disciplines in the field of professional practice. | |
| PLO12 | Belirsiz | Develops and implements individualized professional approaches appropriate to the physiological, environmental, and socio-cultural needs of healthy or sick individuals. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Historical development of Turkish culinary culture | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Utilities and equipment used in Turkish culinary culture | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Dishes in Turkish culinary culture | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Preparation, cooking, and serving methods of Turkish culinary dishes | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Preparation, cooking, and serving methods of Turkish culinary dishes I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Dishes used in special occasions and ceremonies II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Dishes used in special occasions and ceremonies | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Regional foods and dishes from different geographical regions I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Regional foods and dishes from different geographical regions II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Regional foods and dishes from different geographical regions III | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | The place of Turkish culinary culture in the world IV | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Homework assessment and discussion | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Homework assessment and discussion I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Historical development of Turkish culinary culture II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams I | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams II | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 64 | ||
| Total Workload / 25 (h) | 2,56 | ||
| ECTS | 3 ECTS | ||