Anadolu Info Package Anadolu Info Package
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Profile of the Programme Specific Admission Requirements Qualification Requirements and Regulations Recognition of Prior Learning Educational Staff Programme Director & ECTS Coord. Field Qualifications Key Learning Outcomes Course Structure Diagram with Credits Matrix of Program Outcomes&Field Qualifications Matrix of Course& Program Qualifications Examination Regulations, Assessment and Grading Graduation Requirements Access to Further Studies Occupational Profiles of Graduates
  • Graduate School
  • Department of Gastronomy and Culinary Arts
  • Program in Gastronomy and Culinary Arts
  • Course Structure Diagram with Credits
  • Research on Turkish Cuisine
  • Content
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Weeks Topics
Week - 1 Traditional Turkish Cuisine
Week - 2 Creating recipes to reveal local flavors
Week - 3 Creating recipes to reveal local flavors
Week - 4 Determination of research topics related to the promotion and marketing of Turkish cuisine
Week - 5 Determination of research topics related to the promotion and marketing of Turkish cuisine
Week - 6 Turkish cuisine culture according to regions
Week - 7 Turkish cuisine culture according to regions
Week - 8 Turkish cuisine culture according to regions
Week - 9 Researching of Food and Preservation and Equipment
Week - 10 Researching and prescribing dishes according to certain times
Week - 11 Researching and prescribing dishes according to certain times,
Week - 12 Turkish Cuisine researches in winter culture
Week - 13 Turkish Cuisine researches in winter culture
Week - 14 Turkish Cuisine researches in winter culture

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