| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DİLEK ÜNLÜ |
| Mode of Delivery |
This course is conducted exclusively through face-to-face instruction. |
| Place of Delivery |
On Campus |
| Used Educational Platforms |
Face-to-face |
| Prerequisites |
There are no prerequisites or corequisites for this course. |
| Courses Recomended |
None |
| Recommended Resources |
(2016). Dünya Mutfakları, Ed.Yılmaz Hakan, Eskişehir, Anadolu Üniversitesi.(2016). Gastronomi ve Turizm, Ed. Hülya Kurgun, Demet Bağıran Özşeker, Ankara: Detay Yayıncılık.(2013). Uluslararsı Gastronomi, Ed. Mehmet Sarıışık, Ankara: Detay Yayıncılık. |
| Work Placement |
None |
| Aims of the Course |
The aim of the course is to provide students with knowledge and skills regarding international cuisines by introducing them to the culinary cultures, types of dishes, cooking techniques, and presentation characteristics of different countries. |