Assessment methods and criteria |
1 Midterm Exam (30), 1 Homework (30), 1 Final (40)Midterm Exam is conducted with multiple choice, gap-filling and matching questions.Within the scope of the homework, an evaluation is made in line with the report prepared by the student for the application of Turkish Cuisine.In the final, a semester course evaluation about culinary studies is made. |
Catalog Content |
Soups in Turkish Cuisine: Tempered soups, Clear soups, Soups with meat; Appetizers: Salads, Cold appetizers, Hot appetizers, Yoghurt appetizers; Olive oil dishes: Pilaki, Vegetable dishes with olive oil, Cold bean dishes; Grain and Legumes: Casseroles, Pot dishes, Roasted dishes; Rice: Methods of cooking rice pilaf, Bulgur, Noodle, Couscous; Dolmas: Sarma, Vegetable stuffings, Stuffing with meat; Meatballs: Grilled meatballs, Souced meatballs, Meatballs with bulgur; Vegetable Dishes: Snacks, Fried, Casseroles, Moussaka, Beğendi; Meat Dishes: Kebabs, Braising, Sears, Stews; Pastry: Pan Pastry, Tray Pastry, Noodle, Pancake; Desserts: Milk based desserts, Syrup based de |