| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ PINAR ŞENEL |
| Mode of Delivery |
The mode of delivery of this course is face to face |
| Prerequisites |
None |
| Courses Recomended |
None |
| Recommended Reading List |
Gisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1 |
| Assessment methods and criteria |
Students are assessed on the basis of 1 mid-term exams and a final exam. |
| Work Placement |
N/A |
| Catalog Content |
Turkish Cuisine Culture; Northern European Cuisine; Western European Cuisine, Eastern / Central European Culinary Culture; Southern European Cuisine; Culinary Culture in Asia and the Pacific; Culinary Culture in North America and the Caribbean; Central American and South American Cuisine; Culture of Africa Continent; Oceania Culinary Culture; Sub-Saharan African Cuisine. |
Anadolu Info Package 
Turkish 
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