Anadolu Info Package Anadolu Info Package
  • Info on the Institution
  • Info on Degree Programmes
  • Info for Students
  • TR
About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Ottoman Cuisine
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ118 - Ottoman Cuisine IV. SEMESTER 1 +3 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DOÇ. DR. OSMAN GÜLDEMİR
Mode of Delivery This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended ---
Recommended Resources Güldemir, Osman. Osmanlı Yemek Yazması Kitabüt Tabbahin’in Günümüze Uyarlanması (Yüksek Lisans Tezi). Selçuk Üniversitesi, Sosyal Bilimler EnstitisüYerasimos, Marianna. Osmanlı Mutfağı. Boyut Yayınları.
Work Placement Ottoman cuisine practices are carried out.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Ottoman cuisine
Week - 2 Cooking methods in Ottoman cuisine
Week - 3 The materials used in Ottoman cuisine
Week - 4 Preparing dishes in accordance with the period of Ottoman
Week - 5 Presenting dishes in accordance with the period of Ottoman
Week - 6 Applications: soups, appetizers
Week - 7 Applications: meat, offals
Week - 8 Applications: poultry and game animals, seafood
Week - 9 Applications: vegetable and fruit dishes, rice and pasta
Week - 10 Applications: donuts and muffins, pastry
Week - 11 Applications: milk, light desserts and candies, fruit desserts
Week - 12 Applications: milk, light desserts and candies, fruit desserts
Week - 13 Applications: Beverage
Week - 14 Applications: Beverage

No content has been provided.

No content has been provided.

No content has been provided.


Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

Info on the Institution

  • Name and Adress
  • Academic Calendar
  • Academic Authorities
  • General Description
  • List of Programmes Offered
  • General Admission Requirements
  • Recognition of Prior Learning
  • Registration Procedures
  • ECTS Credit Allocation
  • Academic Guidance

Info on Degree Programmes

  • Doctorate Degree / Proficieny in Arts
  • Master's Degree
  • Bachelor's Degree
  • Associate Degree
  • Open&Distance Education

Info for Students

  • Cost of living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Special Needs Students
  • Insurance
  • Financial Support for Students
  • Student Affairs Office

Info for Students

  • Learning Facilities
  • International Programmes
  • Practical Information for Mobile Students
  • Language courses
  • Internships
  • Sports and Leisure Facilities
  • Student Clubs