“The mediocre teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires."

(William Arthur Ward - American author)

 

Contact Information:

Mobile Phone: 0090 542 304 6373

Phone: 0090 222 335 0580 (Ofis/Office: 3133) (Mutfak/Kitchen: 3145)

Fax:    0090 222 335 8895

Blog: http://osmanguldemir.blogspot.com/   

E-mail: osmanguldemir@gmail.com , osmanguldemir@anadolu.edu.tr

 
Education:
  • 2011-            Doctorate, Anadolu University, Institute of Social Sciences, Tourism and Hotel Management, Eskişehir/Turkey
  • 2008- 2010  Master, Selçuk University, Institute of Social Sciences, Nutrition Education, Konya/Turkey.
  • Thesis Title: Adaptation of  Kitabut Tabbahin Which Is An Ottoman Cook Book (Manuscript) To Our Age
  • 2009-2010   Master Student Exchange, Suhr's Metropol University College, Nutrition and Health, Copenhagen/Denmark.
  • 2004-2008   Undergraduate, Selçuk University, Faculity of Vocational Education, Home Economics and Nutrition Education, Konya/Turkey.
  • 2006-2008   Minor Program, Selçuk University, Faculty of Arts and Sciences, Arabian Language and Literature (For improving Ottoman Language skills and then ability to research on “Ottoman Cuisine”), Konya/Turkey.
  • 2000-2004   High School, Mengen Anatolia Culinary High School, Cooking, Mengen/Turkey.
 
Languages:
  1. English: Very good (KPDS: 79)
  2. Danish: Starter (Sprogcenter IA: A1)
  3. Arabic: Starter
  4. Ottoman Lan.(Research Lan.): Intermediate  (ability to transcript)
 

Interests & Hobbies: 

History of cuisines, etymology of foods, dining and culture, food and beverage, cooking, photography, art, swimming, reading.

 

Occupational Areas:

  • Turkish Cuisine, Ottoman Cuisine, Seljuk Cuisine, Sufi Cuisine, Antique Foods, Regional and National Kitchens, World Kitchen
  • Nutrition, Nutrition Education, Basic Principles of Nutrition, Menu Planning, Menu Design and Content-Cost Control, Food and Beverage Management, Food and Personal Hygiene, Food Technology, Kitchen Technology, Banquet Foods, Cooking Techniques, Food Preparation, Cooking Utensils and Materials, Food Chemistry, Experimental Food Preparation, Food Processing and Storage

 

Experiences:

09.2013-                       Instructor, Anadolu University, Vocational Scholl of Eskişehir, Cookery Program, Eskişehir

02.2011-09.2013         Instructor, Uludağ University, Vocational Scholl of Harmancık, Cookery Program, Bursa  

10.2009-02.2010        Cook, La Vento, Fields, Copenhagen/Denmark

02.2008-05.2008        Intern Teacher, Zübeyde Hanım Anatolia Girl Profession High School (Dairy Technology), Konya

10.2007-03.2008        Volunteer of Education, TEGV, Atesbocegi of Birim Family Konya

02.2006- 05.2006       Trainee Teacher, Alaaddin Primary School, Konya

10.2005-02.2006        Trainee Teacher, Cemile Erkunt Primary School, Konya

09.2005-12.2005        Extra Casual Waiter, F&B Service, Rixos Konya

05.2005-08.2005        Extra Casual Waiter, F&B Service, Hilton Konya

02.2005-12.2005        Volunteer Teacher, Association of Child Protection, Konya

05.2000-05.2004        In Charge of the Hotel, Mengen Anatolia Cookery High School’s Practise Hotel , Bolu

04.2003-09.2003        Trainee Cook, Hotel Villa Daffodil, Fethiye/Muğla

05.2002-09.2002        Trainee Cook, Club Alibey, Manavgat/Antalya

 
Academic Publications:
  1. Güldemir, Osman., Deniz, Fatma T. ve Işık, Nermin. (10-12 May 2012). Sokaklardan Evlere: Termiye [From Streets to Homes: Lupinus] (Poster). III. Traditional Foods Symposium, Selçuk University, Konya-TURKEY.  
  2. Güldemir, Osman and Işık, Nermin. (16-19 Nevember 2011). Nevşehir Mutfak Kültürü ve Yemekleri [Nevşehir Cuisine]. 1st International Symposium of Nevşehir History and Culture, Nevşehir University, Nevşehir-TURKEY
  3. Güldemir, Osman and Işık, Nermin. (14-15 October 2010). Tatlara Tat Katan Kabuk: Tarçın (Osmanlı Mutfağındaki Yeri) [The Bark That Gives Taste To Flavours: Cinnamon (Place in the Ottoman Cuisine)]. 1.st International Symposium On the Turkish (Ottoman) Culinary Culture, Bilecik University, Bilecik-TURKEY.
  4. Güldemir, Osman., Yalçın, Hasan and Işık, Nermin. (15-17 April 2010). Geleneksel Bir Lezzet Olan Musakka (Moussaka)’nın Türk ve Yunan Mutfak Kültürlerinde İncelenmesi [Investigation In The Turkish-Greek Cuisines Of Moussaka Which A Traditional Eggplant Dish] (Poster). The 1.st International Symposium on “Traditional Foods From Adriatic to Caucasus”, Namık Kemal University, Tekirdağ-TURKEY. Download 
  5. Güldemir, Osman and Halıcı, Nevin (27-29 May 2009). Özel Bir Lezzet: Kiraz Diblesi [A special taste: cherry dible] (Poster). II. Traditional Foods Symposium, Yüzüncüyıl University, Van-TURKEY. Download  
  6. Güldemir, Osman and Halıcı, Nevin (27-29 May 2009). Türk Mutfağında Geleneksel Etli Meyve Yemekleri [Fruit Dishes with meat in the traditional Turkish cuisine] (Poster). 2. Traditional Foods Symposium, Yüzüncüyıl University, Van-TURKEY. Download   
  7. Güldemir, Osman and Işık, Nermin (27-29 May 2009). Unutulan Bir Lezzet: Bastırma [A forgotten taste: bastırma] (Poster). 2. Traditional Foods Symposium, Yüzüncüyıl University, Van-TURKEY. Download  
  8. Ersoy, Seher and Güldemir, Osman. (2008). Üniversite Öğrencilerinin Boş Zamanlarını Değerlendirme Faaliyetlerinin Sosyoekonomik Boyutu Üzerine Bir İnceleme. [A study of the socio-economic dimension of university students' free time activities assessment] 17. National Congress on Science Education, 01-03 September 2008, Sakarya University, Faculty of Education, Sakarya-TURKEY. Download

 

Other Publications:
  1. Güldemir,Osman. (January, February, March 2012). “Geleneksel Mutfağımızdan Kışlık Standart Tarifler” [Standard Traditional Recipes for Winter]. Metro Gastro, 64, p. 120-129.
  2. Güldemir, Osman. (October, November, December 2011). Geleneksel Mutfağımızdan Mercimekli, Bezelyeli Standart Tarifler [Standard Traditional Recipes with Lentils and Peas]. Metro Gastro, 63, p. 118-130.
  3. Güldemir, Osman. (July, August, September 2011). Geleneksel Mutfağımızdan Nohutlu Standart Tarifler [Standard Traditional Recipes with Chickpeas]. Metro Gastro, 62, p. 122-131.
  4. Güldemir, Osman. (March-April-May 2011). Misi Köyü Mutfak Kültürü ve Yemekleri [Misi Village Cuisine and Foods]. Metro Gastro, 61, p. 62-69.
  5. Güldemir, Osman. (January 2009). Çatalhöyük Beslenme Kültürü-Bitki [Eating habits in Çatalhoyuk-plant]. İpekyolu Journal. Download

 

Chapter in Book:

  • Güldemir, Osman. (2011). “Yokluğun ve açlığın yarattığı beslenme” [Nutrition of created by the absence and hunger]. Açlık [Hunger] (Ed: Nilhan Aras). İstanbul: Metro Kültür Yayınları Gastro Dizisi V, p. 129-142.
 
Study of Field:
  • Güldemir, Osman. (2007). Bilecik Mutfak Kültürü ve Yemekleri Araştırması [Research of Bilecik cuisine and foods]. (Supervisor: Asist. Prof. Dr. Nermin IŞIK). Konya. (Unpublished). Look Over

 

Current Subjects, Studying On:

  • Elementary School Teachers' Opinions on Nutrition Education.
  • Medical Foods in Ottoman Cuisine 

Projects, Duties and Achievements:

  1. Educater Academcian, TUBİTAK, Karabük and Around the Ecological Footprint Project, ME Directorate of Innovation and Educational Technology Yenilik, Science and Society Support Program Project No: 112B089, Executive: Ali İhsan Baykal, 25 August-1 September 2012.
  2. “Uludağ Summit” achievement award, 2012.
  3. Uludağ University, Vocational School of Harmancık Erasmus Coordinator, 2011-Cont.
  4. Uludağ University, Member of the Commission for Culture and Arts, 2012-Cont.
  5. Uludağ University, Golden Ladle Club Academic Adviser (Founder), 2011-Cont.
  6. Uludağ University, Member of the Inspection and Acceptance Committee, 2011-Cont.
  7. Uludağ University, Member of the Internship Committee, 2011-Cont.
  8. Uludağ University, Member of the Education Committee, 2011-Cont.
  9. Selçuk University, Scientific Research Projects Coordination Office, Thesis Project: Adaptation of  Kitabut Tabbahin Which Is An Ottoman Cook Book (Manuscript) To Our Age, Project No: 10203021, Executive: Asist. Prof. Dr.. Nermin Işık, Completed: 23.12.2010.
  10. Home Economics and Nutrition Education,  eclat "Honour Student", 2008.
  11. "I can understand whether you don't speak" photo contest presentation award, 2008.
  12. Selcuk University, Head of Gümüşkepçe Club (Founder), 2006-2007.
  13. Home Economics and Nutrition Education,  eclat "High Honour Student", 2007.
  14. “Honour” (High School), 2004.
  15. “Honour” (High School), 2002.
  16. "High School Poetry Contest" first prize, 2001.
  17. “Mother’s Day Poetry Competition” second prize, 2001.
  18. "High School Quiz" first prize, 2001
Teaching Experience:

Short Cycle Level

Academic

 Year

Semester

Course

Theoretical

 Hour

Practice

 Hour

Number Of Students

2012-

2013

Autumn

ASLZ103 Kitchen Organization

3

0

30

ASLZ105 Cooking Methods I

2

4

30

ASLZ201 Kitchen Planning

2

2

30

ASLZ207 Kitchen Products

2

0

30

OSPS002 Professional Foreign Language I

2

0

30

ASLS005 Functional Foods

2

0

30

2011-2012

Spring

ASC208 Oven and Casserole Kebabs

2

0

24

ASLZ110 Menu Planning

2

0

27

ASC214 Vocational Foreign Language II 

2

0

23

ASC212 Planning of the Kitchen Services

2

0

24

ASC232 Ottoman Cuisine

1

2

24

ASLZ104 Cooking Methods II 

2

4

27

ASLZ106  Turkish Cuisine 

1

2

33

2011-2012

Autumn

ASLZ103 Kitchen Organization

2

0

24

ASLZ105 Cooking Methods I

2

4

24

ASC215 Mesleki Uygulama I

0

8

25

ASC201 Food and Beverage Preparing Techniques II

2

2

26

ASC209 Preserving Techniques for Foods

3

0

25

ASC207 Garde Manger

2

2

24

ASC205 Cost Control of Food and Baverage

2

0

25

2010-2011

Spring

ASC104 Kitchen Techniques

0

6

25

ASC106 Turkish Cuisine

2

2

29

ASC216 Professional Practice II

0

8

27

 

Public Education Actions:

  1. 8 May 2012 “Healthy Nutrition and Food Preparation”, Village of Nalbant, Harmancık, Bursa.
  2. 5-7 April 2011 “Healthy Nutrition and Food Preparation”, Village of Karaca, Harmancık, Bursa.

 

Juries:
  1. 04 May 2012. MEB, Harmancık MEM, Public Education Directorate, “Traditional Cooking Competition”, Bursa.
  2. 10 March 2012. Chef Club, Mediterranean Tourism Cooks Association, “Chef Star 2012 Competition of Kitchen Oscars”, Antalya.
  3. 27 May 2011. MEB, Harmancık MEM, Public Education Directorate, “Tourism Week Traditional Cooking Competition”, Bursa.
 
Certifications: 
  1. Qualititive Research Methods, 10th Seminar of Research Methods, (23-29 January 2012)·  From Farm to Fork Food Safety Specialist Training Programme, F4ST, (1.09.2008-31.12.2008)
  2. Hygiene and Sanitation, Konya Metropolitan Municipality, (06/2007-40 hours)
  3. Photography, Culture Center of Greifswald, UROPE/GrIStuF e.V.,  Presenting: Picture of Our Neighbours, Germany, (27.05.2006-04.06.2006)
  4. Theatre, Karakalem Theatre Club, (2004-2006); Ali Poyrazoğlu (TürkcellFest), 13.05.2005
  5. Microsoft/IT Academy Program, Selçuk Un./BILMER, Konya, 01.05.2006

 

Computer and Technology Knowledges:

  • BeBis (Beslenme Bilgi Sistemi) [Nutritional Data System]
  • Mic. Word, Excel, PowerPoint, Publisher, One Note
  • SPSS, Adobe Photoshop
  • Fax, printer, scanner, camera