Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GMS314GAZIANTEP AND GASTRONOMY (Optional)2+1+02504.02.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Learning the local cuisine of Gaziantep.
Course Content The local cuisine of Gaziantep.
Course Methods and Techniques lecture, research, presentation, kitchen practice
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Zeynep Parlak Özer - zeynep.parlakozer@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes The course will be conducted weekly as 2 hours of theoretical instruction and 1 hour of practical application.
During the first midterm evaluation period (up to Week 9), the classes will be delivered theoretically.
After the midterm exam week, practical classes will be carried out.
Attendance Requirements
Attendance requirement for practical classes: 80%
Attendance requirement for theoretical classes: 70%
Assignments
Assignment 1: Review of the Pistachio Museum
Assignment 2: Presentations on local culinary specialties
Assignment details and evaluation criteria are shared via Google Classroom.

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Assignment 2 % 50
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 7 98
Assignments 2 1 2
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 5 143

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learning the local cuisine of Gaziantep.
2 Learning the local products used in Gaziantep.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Gaziantep history, food diversity, local products . .
2 Local products – cereals/grains – dried legumes/pulses – vegetables – fruits – spices – geographically indicated products (GI products)
3 Local/Regional products – Grains – Dried legumes (pulses) – Vegetables – Fruits – Spices – Geographical indication (GI) products
4 Fıstık Müzesi
5 Review of the Pistachio Museum – assignment submission – review of the reports Gaziantep local culinary specialties (Soups – Yogurt-based dishes)
6 Learning about Gaziantep local culinary specialties (Kebabs – meat dishes with fruit and vegetables) (Stuffed vegetables – stuffed vine leaves/wraps)
7 Learning about Gaziantep local culinary specialties (rice dishes/pilafs – aşı/porridge-like dishes – steamed/braised dishes – meatballs) (desserts – halvahs – rice puddings)
8 Special days
9 Midterm (homework submission)
10 Emine Göğüş Culinary Museum
11 Culinary Practice
12 Culinary Practice
13 Culinary Practice
14 Culinary Practice
15 Menu Planning in Gaziantep Cuisine
16 Final

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1 4
C2 4

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant