| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ PINAR ŞENEL |
| 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 |
GMS201 Temel Mutfak Teknikleri I ve GMS202 Temel Mutfak Teknikleri II courses are recomended to take for the students who are taken/will be taken this course. |
| Recommended Reading List |
Gisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri. Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3239, Açıköğretim Fakültesi Yayını No: 2104, ISNB: 978-975-06-1863-5, 2016. |
| Assessment methods and criteria |
Midterm Exam 40%Homework+Final 60% |
| Work Placement |
Within the scope of this course, various applications are made in the direction of different cusines. |
| Catalog Content |
History of Turkish Cuisine; Dishes in Turkish Cuisine: Soups, Olive Oil Dishes and Appetizers, Kebabs, Dolma, Mantı and other pastry dishes, Desserts; History of French Cuisine; Dishes in French Cuisine: Cold starters, Soups, Hot starters, Main courses, Desserts; History of Italian Cuisine; Dishes in Italian Cuisine: Cold starters, Soups, Hot starters, Main courses, Desserts; Mexican Cuisine; Dishes in Mexican Cuisine; Spanish Cuisine; Spanish Food; British Cuisine; British Food. |
Anadolu Info Package 
Turkish 
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