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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. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Turkish Cuisine
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
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Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ224 - Turkish Cuisine II. SEMESTER 0 +4 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. MUTLU DOĞAN
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite for this course
Courses Recomended
Recommended Resources Baysal, A. (2005).Examples from Turkish Cuisine , Ankara: Hatipoğlu Yayıncılık.Halıcı, N. (2009). Turkish Cuisine. Oğlak Yayıncılık.
Work Placement Within the scope of this course, dishes and desserts specific to Turkish cuisine are practiced.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 History of Turkish cuisine
Week - 2 Turkish cuisine
Week - 3 Tools and materials used in Turkish cuisine
Week - 4 Cooking technique sin Turkish cuisine
Week - 5 Factorsaffectingthe quality offood
Week - 6 Tools and materials used in Turkish cuisine
Week - 7 Soups, Salads and appetizers in Turkish cuisine
Week - 8 Olive Oils and Rice, Pastas in Turkish Cuisine
Week - 9 Vegetable Dishes and Stuffed Stuffed Turkish Cuisine
Week - 10 Meat dishes, Kebabs and Fish in Turkish Cuisine
Week - 11 Legumes and Poultry in Turkish Cuisine
Week - 12 Desserts in Turkish Cuisine
Week - 13 baked foods in Turkısh Cuisine

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Assessment Method and Passing Requirements
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