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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. World Culinary 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
TRZ361 - World Culinary Culture V. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DOÇ. DR. PINAR ŞENEL
Mode of Delivery The mode of delivery of this course is face to face
Place of Delivery
Used Educational Platforms
Prerequisites None
Courses Recomended None
Recommended Resources World Cuisine-I and World Cuisine-II books, Anadolu University
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 French Cuisine
Week - 2 İtalian Cuisine
Week - 3 Spanish Cuisine
Week - 4 English and Balkan Cuisine
Week - 5 Scandinavian and Russian Cuisine
Week - 6 Mid-term exam
Week - 7 Central and North American Cuisine
Week - 8 Mexican Cuisine
Week - 9 South American Cuisine
Week - 10 Asian Cuisine
Week - 11 Asian Cuisine 2
Week - 12 African Cuisine
Week - 13 Final exam
Week - 14 Final exam

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

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