Project-based lesson: Turkish art Compote on the canvas

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compote materials

Project –based lesson 2

Lesson topic:

Duration: 50 minutes

Objectives the participants should be able to

follow the lines of the eminent Turkish painter Fikret Mualla’s  works.

Make Experimental trials of  the food items

Refer to the present world and Turkish cuisine

The water colour and gouche methods

Muallâ  doesn’t think for a long time to produce his works .Most time he works synoptically .



Performance objectives

Students will have a comprehensive information about some Turkish painters

Students will become able to produce similar works and learn about gouache and water colours.

Students will know how the food is brought to the table.

Key terms

Turkish food ,compote,

Lesson content


Description  and  Methodology

The works of Celal Esat water colours ,Burhan Uygur gouache ,Fikret Mualla and Kurt Schwitters are shown on the smartboard wtih brief information about the technics the artists used and the students are assigned to produce the replicas after the class.


The students are asked to recall the information from their field trip to Pera Museum

The notes and photos they have taken are implemented to match what they have exprienced and the theoritical application

The food and the traditional drinks like compote are studied with the materials students see everyday but avoid getting involved with the process of the preparation.




Replicas  ppt




The evalution of the works of the artists

The analysis of the reproduction of the students






Water vanilla


Duration 30 minutes



Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.

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This project was funded with support from the European Commission. The content reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.