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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. Research of Culinary Culture and Food
  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
AŞÇ240 - Research of Culinary Culture and Food IV. SEMESTER 0 +4 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DİLEK ÜNLÜ, ÖĞR. GÖR. DR. MUTLU DOĞAN, DOÇ. DR. OSMAN GÜLDEMİR, ÖĞR. GÖR. DR. EMRAH YILDIZ, ÖĞR. GÖR. DR. GÖKHAN ŞALLI
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 R.M. Emerson, R.I. Fretz, L. L. Shaw. (2008). Bütün Yönleriyle Alan Çalışması-Etnografik Alan Notları Yazımı. Ankara: Birleşik YaynlarıHalıcı, Nevin. Akdeniz Bölgesi Yemekleri. Arı BasımeviHalıcı, Nevin. Ege Bölgesi Yemekleri. Ankara: Güven MatbaasıHalıcı, Nevin. Geleneksel Konya Yemekleri. Ankara: Güven MatbaasıHalıcı, Nevin. Karadeniz Bölgesi Yemekleri. Gür-Ay Ofset Matbaacılık San.Halıcı, Nevin. Konya Yemek Kültürü ve Konya Yemekleri. Konya: Rumi YayınlarıKrohn, Julius ve Krohn Kaarle. (1996). Haşl Bili,m Yöntemi (Hazırlayan: Fikret Türkmen). Ankara: Türk Dil Kurumu Yayınları
Work Placement ---
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Culinary culture
Week - 2 Understanding of qualitative research
Week - 3 Interview and focus group interviews
Week - 4 Document collections, photographing and labeling
Week - 5 Communication and make an appointment with people who will be interviewed
Week - 6 Sound recording and voice recording
Week - 7 Transcripting
Week - 8 Archiving
Week - 9 Bringing together similar information with the content analysis
Week - 10 Doing culinary literature research
Week - 11 Reporting
Week - 12 Writing abstract and introduction
Week - 13 Creation of table of content and insertion
Week - 14 Writing references and present

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

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