| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
ARAŞ. GÖR. BEYZA UYANIK, ÖĞR. GÖR. DR. ESRA ZIVALI |
| 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 |
Mutfağa Giriş and Temel Mutfak Teknikleri courses are recomended to take for the students who are taken/will be taken this course. |
| Recommended Reading List |
Uygulamalı Türk Mutfağı. (2021). Nobel Akademik Yayıncılık. |
| Assessment methods and criteria |
1 Midterm Exam (30), 1 Homework (30), 1 Final (40)Midterm Exam is conducted with multiple choice, gap-filling and matching questions.Within the scope of the homework, an evaluation is made in line with the report prepared by the student for the application of Turkish Cuisine.In the final, a semester course evaluation about culinary studies is made. |
| Work Placement |
Within the scope of this course, various theoretical information and applications about Turkish cuisine are given to students. |
| Catalog Content |
Soups in Turkish Cuisine: Thick soups, clear soups, meaty soups; Appetizers: Salads, Cold appetizers, Hot appetizers, Yogurt appetizers; Olive oil dishes: Stews, Vegetable dishes with olive oil, Salads; Cereals and Dried Legumes: Casseroles, stews, baked dishes; Pilafs: Rice pilaf cooking methods, Bulgur, Vermicelli, Couscous;Dolma:Vegetable Dolma, Dolma with meat ; Meatballs: Dry meatballs, Juicy meatballs, Bulgur meatballs; Vegetable Dishes: Stews, Fried Foods, Casseroles, Moussakas, Begendi; Meat Dishes: Kebabs, Roasts, Pans, Stews; Pastries: Pan pastries, Tray pastries, Noodles, Flatbread; Desserts: Milk desserts |
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