Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
DR. ÖĞR. ÜYESİ PINAR ŞENEL |
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 |
Culinary Culture; Historical Development of Kitchen Culture in the World; Various Cooking Methods in Culinary Culture; Products and Materials Used in Various Culinary Cultures; Foods of Various Cultures in the World; Foods of Various Cultures in the World; Foods of Various Cultures in the World; Varieties of Hot Foods Made in Various Cultures; Dessert Varieties Made in Various Cultures; Types of Pastry Works in Various Cultures; Beverage Varieties Made in Various Cultures; World Culinary Culture; French, Italian, Spanish, British and Balkan, Scandinavian, Russian, South, Central and North American Cuisines. |