THB720 - TURKISH CUISINE CULTURE
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| TURKISH CUISINE CULTURE | THB720 | Spring | 3 | 0 | 3 | 7.5 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Field Trip | |||||
| Instructor (s) | ||||||
| Course objective | Objectives of this course, ? To learned student Turkish cuisine culture from past to now with outlines. ? Teach to they, written and oral sorces of Turkish cuisine culture. ? The end of this course students to inform about relations of cuisine culture between the other Turkish commuity. | |||||
| Learning outcomes |
| |||||
| Course Content | ? The scope of Turkish cuisine culture, its subjet-matter, methodology and basic concepts. ? Turkish cuisine culture from past to now with outlines. ? Written and oral sorces of Turkish cuisine culture. ? Relations of cuisine culture between the other Turkish commuity. | |||||
| References | ? Atalay, Besim1988, Divanü Lûgat-it-Türk Tercümesi (I-IV), Ankara, TDKY. ? Halıcı, Feyzi 1989, İkinci Milletlerarası Yemek Kongresi, Konya Kültür ve Turizm Vakfı, Konya. ? Komisyon,1993, Türk Mutfak Kültürü Üzerine Araştırmalar, Türk Kültürü Araştırma ve Tanıtma Vakfı, Ankara. ? Özdemir Nebi 2012, Kültür Ekonomisi ve Yönetimi, Hacettepe Yayınları, Ankara. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | The genres and Oral culture |
| Week 2 | The cuisine and culture |
| Week 3 | The written sources of Turkish cuisine culture |
| Week 4 | The narrative sources of Turkish cuisine culture |
| Week 5 | The material culture sources of Turkish cuisine culture |
| Week 6 | The evolution of Turkish cuisine according to its sources |
| Week 7 | Mid- term exams |
| Week 8 | The common denominators of Turkish cuisine between the Turkish communities |
| Week 9 | The food names in the Divan-ı Lügat-it Türk |
| Week 10 | The drinking names in the Divan-ı Lügat-it Türk |
| Week 11 | The cuisine materials names in the Divan-ı Lügat-it Türk |
| Week 12 | Turkish cuisine in the context of the cultural economy |
| Week 13 | Turkish cuisine in the context of the cultural economy |
| Week 14 | Turkish world cuisine culture in the context of the cultural economy |
| Week 15 | Preparation to Final Exam |
| Week 16 | Final |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 1 | 5 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 1 | 10 |
| Specific practical training | 0 | 0 |
| Assignments | 1 | 5 |
| Presentation | 0 | 0 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 20 |
| Final exam | 1 | 60 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 1 | 40 |
| Percentage of final exam contributing grade succes | 1 | 60 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 2 | 12 | 24 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 3 | 42 |
| Presentation / Seminar Preparation | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework assignment | 1 | 48 | 48 |
| Midterms (Study duration) | 1 | 24 | 24 |
| Final Exam (Study duration) | 1 | 30 | 30 |
| Total Workload | 33 | 120 | 210 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Students produce new and original scientific thought related to folklore field | X | ||||
| 2. Students reach qualified and original results in the problems of method, concept and application which require expertise. | X | ||||
| 3. Students issue a scientific paper about their field and present new ideas and methods. | X | ||||
| 4. Students lead in solution of social problems which require cultural expertise. | X | ||||
| 5. Students take charge in national and international cultural projects as founder, coordinator or researcher | X | ||||
| 6. Students have high level information about cultural heritage management | X | ||||
| 7. Students study about applied cultural science in corporate level | X | ||||
| 8. Students shape the process of lifelong learning in liaison with media organs. | X | ||||
| 9. Students translate a scientific paper or book in a foreign language with terminology of field. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest