Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
DR. ÖĞR. ÜYESİ MEHTAP YÜCEL GÜNGÖR |
Mode of Delivery |
This course is conducted in the form of face to face teaching and with practice. |
Prerequisites |
There is no prerequisite or co-requisite for this course. |
Courses Recomended |
GMS201 Temel Mutfak Teknikleri I ve GMS202 Temel Mutfak Teknikleri II courses are recomended to take for the students who are taken/will be taken this course. |
Recommended Reading List |
Gisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri. Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3239, Açıköğretim Fakültesi Yayını No: 2104, ISNB: 978-975-06-1863-5, 2016. |
Assessment methods and criteria |
Midterm Exam 40%Homework+Final 60% |
Work Placement |
Within the scope of this course, various applications are made in the direction of different cusines. |
Catalog Content |
The historical development of the world's culinary culture, The cooking methods in various culinary cultureMaterials used in a variety of culinary culture, Various cultures of the world that preparing meals in an appropriate manner about culture and present, Dishes from various cultures around the world, Hot dishes made in various cultures, Desserts made in various cultures, Kinds of pastries made in various cultures, Drinks made in various cultures, Culinary in World. |