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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Turkish Cuisine Culture
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS211 - Turkish Cuisine Culture III. SEMESTER 3 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DOÇ. DR. ALEV DÜNDAR ARIKAN
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course
Courses Recomended
Recommended Resources Türk Mutfak Kültürü. Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3286, Açıköğretim Fakültesi Yayını No: 2149. ISNB: 978-975-06-1908-3. 2016.
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Historical Development of Turkish Cuisine
Week - 2 Culinary Culture of the Middle Asia
Week - 3 Culinary Culture of the Seljuks
Week - 4 Ottoman Cuisine
Week - 5 Turkish Cuisine in Republic Period
Week - 6 Turkish Cuisine in Republic Period
Week - 7 Turkish Cuisine in Republic Period
Week - 8 Regional Cuisines of Turkey
Week - 9 Regional Cuisines of Turkey
Week - 10 Regional Cuisines of Turkey
Week - 11 Interaction of Turkish Cuisine with other cuisines
Week - 12 Traditional Food and Drinks and Traditional Food and Drinks Venues in the Context of Turkish Culinary Culture
Week - 13 Traditional Food and Drinks and Traditional Food and Drinks Venues in the Context of Turkish Culinary Culture
Week - 14 Selected Examples from Turkish Cuisine

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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