Semester	Spring Semester, 2025
Department	Sophomore Class of Department of Turkish Language and Culture
Course Name	Gastronomy and Kitchen Cultures
Instructor	UZMAN MEHMET
Credit	2.0
Course Type	Elective
Prerequisite

Course Objective

Course Description

Course Schedule

1. week	General Characteristics of Turkish Culinary Culture
2. week	Garlic vs Onion: The Comparison of Turkish and Taiwan Cuisine
3. week	Table Manners in Turkish Culinary Culture: Past and Present
4. week	Practice: Starters: Lentil Soup and Potatoe Salad
5. week	Practice: Nohut Yahnisi (chickpeas stew) and Turkish Rice
6. week	Practice: Turkish Breakfast
7. week	MID-TERM EXAM
8. week	Practice: Green Beans and Turkish Rice
9. week	Practice: Sultan-liked-it and Turkish Rice with Beans
10. week	Practice: Homemade Doner and Salad
11. week	Practice: Some Turkish Sweeties
12. week	Practice: Kofte and Salad
13. week	Practice: Ocra and Pilav
14. week	Practice: Turkish Breakfast 2.0 and Easy Borek
15. week	FINAL EXAM

Teaching Methods

Teaching Assistant

Each time some students will assist to teacher before and after cooking.

Requirement/Grading

In the mid-term and final exams, students will cook some dishes that they learned in class at home or in the classroom. More dishes for better grades.

Textbook & Reference

My Mother's Kitchen, Homemade Turkish Cooking, The Sultan's Kitchen

Urls about Course

https://ozlemsturkishtable.com/recipes/ https://www.turkfoodsrecipes.com/top-15-best-turkish-foods-recipes.html

Attachment