| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. EMRAH YILDIZ |
| Mode of Delivery |
This course is applied by using face-to-face education and flipped learning model. |
| Prerequisites |
There is no prerequisite for this course |
| Courses Recomended |
No recommended programme component |
| Recommended Reading List |
Zencir, E. (2016). Yöresel Mutfaklar. Eskişehir: Anadolu Üniversitesi Yayınları |
| Assessment methods and criteria |
1 Midterm Exams ( ), In-practice performance evaluation (@) and 1 Final Exam (@) |
| Work Placement |
N/A |
| Catalog Content |
Regional Culinary in Turkey: Geographical characteristics of regions; Regional Culinary of Marmara Region: History, Geography, Culinary culture; Regional Culinary of Central Anatolia Region: History, Geography, Culinary culture; Regional Culinary of Eastern Anatolia Region: History, Geography, Culinary culture; Regional Culinary of Southeast Anatolia Region: History, Geography, Culinary culture; Regional Culinary of Black Sea Region: History, Geography, Culinary culture; Regional Culinary of Eagean Region: History, Geography, Culinary culture; Regional Culinary of Mediterranean Region: History, Geography, Culinary culture. |
Anadolu Info Package 
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