Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
GMS221 - Turkish Cuisine Applications	III. SEMESTER	2 +2	6.0

Language of Instruction	İngilizce
Course Type	Required Courses
Course Instructor(s)
Mode of Delivery	This course is conducted in the form of face to face teaching and with practice.
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	Mutfağa Giriş and Temel Mutfak Teknikleri courses are recomended to take for the students who are taken/will be taken this course.
Recommended Resources	Uygulamalı Türk Mutfağı. (2021). Nobel Akademik Yayıncılık.
Work Placement	Within the scope of this course, various theoretical information and applications about Turkish cuisine are given to students.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Turkish cuisine
Week - 2		Cooking methods in Turkish cuisine
Week - 3		The materials used in Turkish cuisine
Week - 4		Preparing dishes of Turkish cuisine
Week - 5		Presenting Turkish food in a modern way
Week - 6		Applications: Soups, appetizers
Week - 7		Applications: Meat, offals
Week - 8		Applications: Poultry and game animals, seafood
Week - 9		Applications: Vegetable and fruit dishes, rice and pasta
Week - 10		Applications: Donuts and muffins, pastry
Week - 11		Applications: Milk, light desserts and candies, fruit desserts
Week - 12		Applications: Milk, light desserts and candies, fruit desserts
Week - 13		Applications: Beverage
Week - 14		Applications: Beverage

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