Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

VOCATIONAL SCHOOL OF ÜRGÜP SEBAHAT & EROL TOKÖZ / AS232 - COOKING

Code: AS232 Course Title: OTTOMAN PALACE CUISINE Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 2 / Spring Semester
Level of Course Short Cycle Degree Programme
Type of Course Optional
Department COOKING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer MAHMUT DOĞAN KAMIŞ (mdkamis@nevsehir.edu.tr)
Name of Lecturer(s) MAHMUT DOĞAN KAMIŞ,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To introduce Ottoman Cuisine and food culture and to present food samples from Ottoman Cuisine.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Recognize the Ottoman food culture. PO-6 Practices easily own theoretical and practical knowledges, got in the university.
PO-15 Knows the procedures of cooking techniques , kitchen techniques, menu planning.
 		Examination
LO-2 Knows the tools, materials and cooking methods used in Ottoman Cuisine. PO-6 Practices easily own theoretical and practical knowledges, got in the university.
PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector.
 		Examination
LO-3 Have detailed knowledge of major foods cooked in the Ottoman cuisine. PO-1 Defines basic concepts of food and beverage sector.
PO-21 Obeys the worths of national and ethic, cares these worths when worked.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Ottoman kitchen structure, Ottoman cuisine workers, Ottoman food culture, tools and equipment used in Ottoman cuisine, various food samples
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Kitchen organization in the Ottoman Palace Verbal and visual presentation
2 The Food of the Ottoman Capital and the Culinary Culture of Istanbul Verbal and visual presentation
3 The Food of the Ottoman Capital and the Culinary Culture of Istanbul: Classical Period Istanbul Culinary Culture Verbal and visual presentation
4 The Food of the Ottoman Capital and the Culinary Culture of Istanbul: Dishes and Some Foodstuffs Verbal and visual presentation
5 Palace Kitchen: structure, employees, supply Verbal and visual presentation
6 Palace Cuisine food and drinks Verbal and visual presentation
7 Folk Cuisine Verbal and visual presentation
8 mid-term exam
9 Folk cuisine: food and drinks Verbal and visual presentation
10 Dishes in Ottoman Cuisine: General Features, Cooking Techniques and Applications Verbal and visual presentation
11 Dishes: General Features, Cooking Techniques and Applications Verbal and visual presentation
12 Soup, meat and vegetable dishes in Ottoman cuisine Verbal and visual presentation
13 Salads, appetizers and pickles in Ottoman cuisine Verbal and visual presentation
14 Kitchen and Tableware in Ottoman cuisine Verbal and visual presentation
15 General review of the course Discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Yerasimos, M. (2002). Osmanlı Mutfağı. İstanbul: Boyut Yayıncılık.
2 Singer, A. (2011). Starting with Food: Culinary Approaches to Ottoman History. Markus Wiener Publishing Inc.
Required Course instruments and materials
Course book, lecture notes and slide presentation

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 1 13 13
       b) Search in internet/Library 2 13 26
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 1 9 9
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 1 6 6
mid-term exam 1 1 1
Own study for final exam 1 6 6
final exam 1 1 1
0
0
Total work load; 90