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  • Open Education Faculty
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  • World Cuisines II
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Course Title Code Compulsory/Elective Laboratory + Practice ECTS
World Cuisines II AŞÇ206U IV. SEMESTER 0+0 4.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s)
Mode of Delivery Distance Education
Prerequisites There are no prerequisites and co-requisites for this course.
Courses Recomended There is no course offered.
Recommended Reading List Atkoşar, Z. (2016). Beslenmenin Temel İlkeleri. Eskişehir: Anadolu Üniversitesi Yayınları;Yılmaz, H. ve Dündar, A. (2016). Gastronomi Tarihi. Eskişehir: Anadolu Üniversitesi Yayınları; Yılmaz, H. (2016). Dünya Mutfakları I. Eskişehir: Anadolu Üniversitesi Yayınları; Yılmaz, H. (2016). Gastronomi ve Medya. Eskişehir: Anadolu Üniversitesi Yayınları; Günay Aktaş, S. (2016). Gıda Coğrafyası. Eskişehir: Anadolu Üniversitesi Yayınları; Zencir, E. (2016). Yöresel Mutfaklar. Eskişehir: Anadolu Üniversitesi Yayınları; Zencir, E. (2016). Temel Mutfak Teknikleri. Eskişehir: Anadolu Üniversitesi Yayınları; Menü Yönetimi Yılmaz, H. ve Dündar Arıkan, A. (2016). Menü Yönetimi. Eskişehir: Anadolu Üniversitesi Yayınları; Yüncü, H. R. (2016). İçecek Bilgisi. Eskişehir: Anadolu Üniversitesi Yayınları; Dündar Arıkan, A. (2016). Türk Mutfak Kültürü. Eskişehir: Anadolu Üniversitesi Yayınları; Bilgin, A. ve Önçel, S. (2016). Osmanlı Mutfağı. Eskişehir: Anadolu Üniversitesi Yayınları; Önçel, S. (2016). Mutfak Hizmetleri Yönetimi. Eskişehir: Anadolu Üniversitesi Yayınları; Öztetik, E. (2016). Gıda Mevzuatı ve Kalite Yönetimi. Eskişehir: Anadolu Üniversitesi Yayınları; Özcan, A. (2017). Besin Güvenliği ve Hijyen. Eskişehir: Anadolu Üniversitesi Yayınları.
Assessment methods and criteria 1 Mid term and 1 Final
Work Placement There is no work placement or application for this course.
Catalog Content Chinese Cuisine: History of China, Geography of China, Chinese culinary culture; Indian Cuisine: History of India, Geography of India, Indian culinary culture; Japanese Cuisine: History of Japan, Geography of Japan, Japanese culinary culture; Malaysian, Indonesian, Thai and Vietnamese Cuisine: History, Geography and Culinary Culture of Malaysia, Indonesia, Thailand and Vietnam; Middle Eastern Cuisine: History, Geography and Culinary culture of the Middle East countries; Cuisine of other Asian Countries: History, Geography and Culinary culture of Central Asia, Iran, Afghanistan and Pakistan; African Cuisine: History of Africa, African culinary

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