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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. Local Cuisines
  5. Description
  • Description
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  • ECTS Credit Load
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Last Updated: 01/11/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS329 - Local Cuisines V. SEMESTER 2 +2 6.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DOÇ. DR. EBRU ZENCİR ÇİFTÇİ
Mode of Delivery The mode of delivery of this course is face to face
Place of Delivery On Campus
Used Educational Platforms Face-to-face
Prerequisites Must have completed the Basic Kitchen Practices course.
Courses Recomended No recommended programme component
Recommended Resources Zencir, E. (2016). Yöresel Mutfaklar. Eskişehir: Anadolu Üniversitesi Yayınları
Work Placement N/A
Aims of the Course The aim of this course is to ensure that students become familiar with the seven regions of Turkey and the local culinary cultures of these regions. In this context, the history, geographical characteristics, culinary cultures, meals, special rituals, beverage cultures, and region-specific dishes are conveyed within the scope of the course. Furthermore, the general characteristics of the local dishes of the regions are explained, and examples of dishes that are characteristically or touristically prominent are practiced. In this way, both the student's knowledge base regarding local culinary culture is increased and their local cooking skills are developed.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LO-1 Introduction - Course Structure (Q&A) Regional Cuisines in Turkey Lecture Question & Answer
Week - 2 LO-1 Marmara Region Local Cuisine, Central Anatolia Region Local Cuisine Lecture Question & Answer
Week - 3 LO-1 Eastern Anatolia Region Local Cuisine, Southeastern Anatolia Region Local Cuisine Lecture Question & Answer
Week - 4 LO-2 Creation of shopping lists for regional dishes Lecture Team/Group Work Brain Storming Demonstration and Practice Simulation Practice/Practical Work/Workshop
Week - 5 LO-2 Practice- Cuisine of the Marmara Region Lecture Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 6 LO-2 Practice- Cuisine of the Central Anatolia Region Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 7 LO-2 Practice- Central Anatolia Region Cuisine Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 8 LO-1 Southeastern Anatolia Region, Black Sea Region Lecture Question & Answer Discussion
Week - 9 LO-2 Practice- Southeastern Anatolia Region Cuisine Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 10 LO-2 Practice- Black Sea Region Cuisine Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 11 LO-1 Aegean Region, Mediterranean Region Lecture Question & Answer Discussion
Week - 12 LO-2 Practice- Aegean Region Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 13 LO-2 Practice- Mediterranean Region Question & Answer Team/Group Work Demonstration and Practice Practice/Practical Work/Workshop
Week - 14 LO-1 LO-2 Assessment Question & Answer Discussion Team/Group Work Brain Storming

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  • Multiple Choice Test Short-Answer Test True-False Test Fill-in-the-Blank Test Performance Assessment (Individual/Panel-Based) Practice

Assessment Method and Passing Requirements
Quamtity Percentage (%)
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