| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DİLEK ÜNLÜ |
| Mode of Delivery |
This course is conducted only in the form of face to face teaching. |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
None |
| Recommended Reading List |
(2016) Gastronomi ve Turizm, Ed. Hülya Kurgun, Demet Bağıran Özşeker, Ankara:Detayyayıncılık.Bellows, Keith (2011) Dünya Mutfaklarına Seyahat, National Geographic, İstanbul:NTV Yayınları.Holland, Mina (2016) Yemek Atlası - Otuz Sekiz Mutfakta Dünya Turu, Çeviren: Saliha Nilüfer, İstanbul: YKY. G. Fumey; O. Etcheverri (2007) Dünya Mutfakları Atlası, İstanbul:NTV. |
| Assessment methods and criteria |
Midterm Exam 40%Final 60% |
| Work Placement |
None |
| Catalog Content |
Concept of World Cuisine: Cooking and serving methods classified according to regions as Global, National, Local: Appetizers used in world cuisine, Different climates and cultural habits, sample dishes; Preparing a Local Food Menu and Making it Ready for Presentation; Preparing the A la Carte Menu and Making it Ready for Presentation; Preparing Food Menu in Local Cuisine and Making it Ready for Presentation. |
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