Uludag University

Faculty Member, Cookery

Instructor

Vocational Scholl of Harmancik

Thesis Title: Adaptation of Kitabüt Tabbahin Which Is An Ottoman Cook Book (Manuscript) To Our Age

About

Education:
• 2011- Doctorate, Anadolu University, Institute of Social Sciences, Tourism and Hotel Management
• 2008- 2010 Master, Selçuk University, Institute of Social Sciences, Nutrition Education
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
• 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”)
• 2000-2004 High School, Mengen Anatolia Culinary High School, Cooking


Languages:
• English: Very good
• Danish: Starter
• Arabic: Starter
• 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:
• 02.2011-      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 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.
2. 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)]. 1st International Symposium on the Turkish (Ottoman) Culinary Culture, Bilecik University, Bilecik-TURKEY.
3. 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 1st International Symposium on “Traditional Foods From Adriatic to Caucasus”, Namık Kemal University, Tekirdağ-TURKEY.
4. 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.
5. 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.
6. 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.
7. Güldemir, Osman. Haklı, Gülperi and Işık, Nermin. (20 April 2009). Türk Mutfağında Kahvaltıda Tüketilen Çorbalar ve İllere Göre Dağılımı [Soups, consumed at breakfast in Turkish cuisine and distribution in cites] (Seminar). Seminars of Breakfast in Turkish Cuisine, Anadolu University, Eskişehir-TURKEY.
8. Güldemir, Osman and Halıcı, Nevin. (20 April 2009). Türkiye'nin Dört Bölgesinde İl Merkezlerinden Derlenen Kahvaltılık Yiyecekler [Foods for breakfast which collected from central regions in the four provinces] (Seminar). Seminars of Breakfast in Turkish Cuisine, Anadolu University, Eskişehir-TURKEY.
9. Güldemir, Osman and Akman, Mehmet. (20 April 2009). Klasik Türk Kahvaltısının Besin Ögesi İçeriğinin Günlük Gereksinime Göre Değerlendirilmesi [Evaluation of classic Turkish breakfast's nutrients according to daily nutritional requirements] (Seminar). Seminars of Breakfast in Turkish Cuisine, Anadolu University, Eskişehir-TURKEY.
10. 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.

Other Publications:
• Güldemir,Osman. (January, February, March 2012). “Geleneksel Mutfağımızdan Kışlık Standart Tarifler” [Standard Traditional Recipes for Winter]. Metro Gastro, 64, p. 120-129.
• 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.
• Güldemir, Osman. (July, August, September 2011). Geleneksel Mutfağımızdan Nohutlu Standart Tarifler [Standard Traditional Recipes with Chickpeas]. Metro Gastro, 62, p. 122-131.
• Güldemir, Osman. (March-April-May 2011). Misi Köyü Mutfak Kültürü ve Yemekleri [Misi Village Cuisine and Foods]. Metro Gastro, 61, p. 62-69.
• Güldemir, Osman. (January 2009). Çatalhöyük Beslenme Kültürü-Bitki [Eating habits in Çatalhoyuk-plant]. İpekyolu Journal, p. 48,49.

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).

Certifications:
• From Farm to Fork Food Safety Specialist Training Programme, F4ST, (1.09.2008-31.12.2008)
• Education of Preparing Work Plan and Project, Konya Technocity, (30.05.2008-32 hours)
• Hygiene and Sanitation, Konya Metropolitan Municipality, (06/2007-40 hours)
• Photography, Culture Center of Greifswald, UROPE/GrIStuF e.V.,  Presenting: Picture of Our Neighbours, Germany, (27.05.2006-04.06.2006)
• Theatre, Karakalem Theatre Club, (2004-2006); Ali Poyrazoğlu (TürkcellFest), 13.05.2005
• 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

http://www.osmanguldemir.ile.biz/
http://osmanguldemir.blogspot.com/

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