| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. MUTLU DOĞAN |
| 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 |
AŞÇ101 Nutrition and AŞÇ110 Technology of Food courses are recomended to take for the students who are taken/will be taken this course. |
| Recommended Reading List |
Dalby, Andrew (2004). Tehlikeli tatlar: tarih Boyunca Baharat, İstanbul:Kitap yayıneviGürsoy, Deniz (2012). Baharat ve Güç, İstanbul:Oğlak Yayıncılık. |
| Assessment methods and criteria |
Midterm Exam 40%Final 60% |
| Work Placement |
In this course, students practice for recognition and identification to herbs, spices and mixes. |
| Catalog Content |
The world of spice; iImportance of spice and herbs in human life; Spice and Its Importance Throughout History; Importance of aromatic herbs, spices and mixtures in the culinary; Use of Aromatic Herbs, Spices and Mixtures in Kitchen; Importance for Health; Aromatics and Natural Herbs; Mixtures; A-F Aromatic Herbs and Spices; F-I Aromatic Herbs and Spices; K-N Aromatic Herbs and Spices; O-S Aromatic Herbs And Spices; T-U Aromatic Herbs And Spices; U-Z Aromatic Herbs And Spices. |
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