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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. Regional Cuisines
  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
GMS323 - Regional Cuisines III. SEMESTER 1 +3 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. EMRAH YILDIZ
Mode of Delivery This course is applied by using face-to-face education and flipped learning model.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite for this 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

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Regional Culinary in Turkey
Week - 2 Geographical Characteristics of Regions
Week - 3 Regional Culinary of Marmara Region
Week - 4 Marmara Region History, Geography, Culinary Culture
Week - 5 Regional Culinary of Central Anatolia Region
Week - 6 İç Anadolu Region History, Geography, Culinary Culture
Week - 7 Regional Culinary of Eastern Anatolia Region
Week - 8 Doğu Anadolu Region History, Geography, Culinary Culture
Week - 9 Regional Culinary of Southeast Anatolia Region
Week - 10 Güneydoğu Anadolu Region History, Geography, Culinary Culture
Week - 11 Regional Culinary of Black Sea Region
Week - 12 Karadeniz Region History, Geography, Culinary Culture
Week - 13 History, Geography, Culinary Culture and Regional Culinary of Eagean Region
Week - 14 History, Geography, Culinary Culture and Regional Culinary of Mediterranean Region

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Final Exam 1 50
Practice 1 20
Practical Work 1 30
Toplam (%) 100

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