ECTS - Turkish Cuisine Culture
Turkish Cuisine Culture (NUT312) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Turkish Cuisine Culture | NUT312 | Area Elective | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Team/Group. |
| Course Lecturer(s) |
|
| Course Objectives | To provide information on the history and culture of Turkish cuisine within a national and regional/local framework, covering food, beverages, their preparation, cooking and processing, and to teach the necessary tools and methods used for these processes. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Historical and cultural development of national and regional/local Turkish cuisine, foods and beverages, food processing, preparation, cooking and storage methods, cuisine operations on specific days and events. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Course introduction | - |
| 2 | Turkish culinary culture and history | p.1-5 |
| 3 | Traditional tools and equipment used in Turkish cuisine, preparation, cooking and storage methods | p.10-11 |
| 4 | Turkish cuisine applications for special days and events, the importance of Turkish cuisine in tourism | Aksakallı Bayraktar, Z., & Akoğul, E. (2025). The Contexts of Gastronomic Traditions: An Examination of Ceremonial Foods and Their Role in Anatolian Cuisine Culture. Yaşar Üniversitesi E-Dergisi, 20(79), 407-428. https://doi.org/10.19168/jyasar.1649657 |
| 5 | Soups in Turkish culinary culture | p. 19-50 |
| 6 | Evaluation of Turkish cuisine in terms of nutrition and health | p. 6-7 - Büyüktuncer Z, Yücecan S. Türk Mutfağının Beslenme ve Sağlık Açısından Değerlendirilmesi. Bes Diy Derg [Internet]. 31 Mayıs 2011 [a.yer 17 Şubat 2026];37(1-2):93-100. Erişim adresi: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/370 |
| 7 | Midterm Exam | - |
| 8 | Student presentations: Central Anatolia region culinary culture and practices | - |
| 9 | Student presentations: Eastern Anatolia region culinary culture and practices | - |
| 10 | Student presentations: Southeastern Anatolia region culinary culture and practices | - |
| 11 | Student presentations: Black Sea Region culinary culture and practices | - |
| 12 | Student presentations: Aegean Region culinary culture and practices | - |
| 13 | Student presentations: Mediterranean Region culinary culture and practices | - |
| 14 | General Review | |
| 15 | General Review | - |
| 16 | Final Exam | - |
Sources
| Course Book | 1. Baysal, A. (Ed.). (2013). Samples from Turkish cuisine. Hatiboğlu Yayınevi. |
|---|---|
| Other Sources | 2. Aksakallı Bayraktar, Z., & Akoğul, E. (2025). The Contexts of Gastronomic Traditions: An Examination of Ceremonial Foods and Their Role in Anatolian Cuisine Culture. Yaşar Üniversitesi E-Dergisi, 20(79), 407-428. https://doi.org/10.19168/jyasar.1649657 |
| 3. Büyüktuncer Z, Yücecan S. Türk Mutfağının Beslenme ve Sağlık Açısından Değerlendirilmesi. Bes Diy Derg [Internet]. 31 Mayıs 2011 [a.yer 17 Şubat 2026];37(1-2):93-100. Erişim adresi: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/370 | |
| 4. Şanlıer, N., Sürücüoğlu M.S (Ed.). (2021). Türk Mutfağı. Hedef Yayıncılık. | |
| 5. Acar Tek, N., Sürücüoğlu M. S. (Ed.) (2021). Beslenme Antropolojisi. Hedef Yayıncılık. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 30 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 25 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 2 | 32 |
| Presentation/Seminar Prepration | 1 | 15 | 15 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 99 | ||