| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. MUTLU DOĞAN |
| Mode of Delivery |
(Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
|
| Recommended Reading List |
|
| Assessment methods and criteria |
This course, 1 midterms and a final exam. First midterm exam 40% and final exam ` is calculated |
| Work Placement |
Not Applicable |
| Catalog Content |
History of Turkish Cuisine; Turkish Cuisine; Tools and Materials Used in Turkish Cuisine; Cooking Technique in Turkish Cuisine; Factorsaffectingthe Quality of food; Tools and Materials Used in Turkish Cuisine; Soups, Salads and Appetizers in Turkish Cuisine; Olive Oils and Rice, Pastas in Turkish Cuisine; Vegetable Dishes and Stuffed;Meat Dishes, Kebabs and Fish in Turkish Cuisine; Legumes and Poultry in Turkish Cuisinein Turkish Cuisine; Desserts in Turkish Cuisine |
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