Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
ÖĞR. GÖR. GÖKHAN ŞALLI |
Mode of Delivery |
The mode of delivery of this course is Face to face |
Prerequisites |
This course is not a prerequisite or co-requisite. |
Courses Recomended |
After taking this course / credit students AŞÇ111 Food and Beverage Service; AŞÇ116 Cooking Methods I; AŞÇ217 Cooking Methods II courses are also recommended to take. |
Recommended Reading List |
Gürsoy, D. (2008). Kuzeyden Güneye Doğudan Batıya Yöresel Yemeklerimiz. Oğlak Yayıncılık, İstanbul. http://www.eskisehirkulturenvanteri.gov.trEskişehir Yemekleri, Ziyafet Dergizi, 1999. |
Assessment methods and criteria |
1 Midterm Exams and 1 Final Exam |
Work Placement |
Courses are taught in practice. |
Catalog Content |
Eskişehir Region Nutrition Culture; Eskişehir Region Culinary Culture; Research of Eskisehir Region Cuisine: Soups, Meat dishes, Vegetable dishes, Stuffed and Sarma, Rice and pastas, Pastries, Desserts, Others; Cooking Methods Applied in Eskişehir Region; Meals Cooked on Special Occasions; Menu Samples and Recipes; Cooking Food Specific to Eskişehir Cuisine and Making it Ready for Service. |