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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
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ235 - Turkish Cuisine IV. SEMESTER 4 +2 6.0
Language of Instruction İngilizce
Course Type Area Elective Courses
Course Instructor(s) DOÇ. DR. OSMAN GÜLDEMİR
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 Gürsoy, Deniz. Turkish cuisine in historical perspective, Oğlak Yayıncılık, İstanbul
Work Placement ---
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to Turkish Cuisine, History of the Turkish Cuisine
Week - 2 Resources on Turkish Cuisine
Week - 3 Seljuk Cuisine and Ottoman Cuisine
Week - 4 Folk Cuisine, Palace Cuisine
Week - 5 Meal Times
Week - 6 Manners of Eating
Week - 7 Holy Days
Week - 8 Transition Periods
Week - 9 Kitchen Architecture, Kitchen Tools
Week - 10 Cooking Techniques
Week - 11 Dinnerware and Service Equipment
Week - 12 Soups, Eggs, Meat and Offal
Week - 13 Poultry, Seafood, Vegetables and Fruits
Week - 14 Salads, Pilaff, Pastries, Desserts, Drinks

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

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