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  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Aromatic Herbs, Spices and Blends
  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
AŞÇ244 - Aromatic Herbs, Spices and Blends IV. SEMESTER 1 +1 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. MUTLU DOĞAN
Mode of Delivery This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended AŞÇ101 Nutrition and AŞÇ110 Technology of Food courses are recomended to take for the students who are taken/will be taken this course.
Recommended Resources Yalçın, A. (2000). Baharat Dünyası, Baharat ve Popüler Otlar Ans,klopedisi, İstanbul:Geçit Kitapevi, Hill, T.( 2019). Kokulu Ot ve baharat ansiklopedisi. Çeviren; nazlı Pişkin.Stanway, Penny (2013). Baharatlar:Mucize Gıdalar, İstanbul:Kuraldışı Yayıncılık.
Work Placement In this course, students practice for recognition and identification to herbs, spices and mixes.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 The world of spices
Week - 2 Importance of spice and herbs in human life
Week - 3 Spice throughout history
Week - 4 Importance of aromatic herbs, spices and mixtures in the culinary
Week - 5 Usage patterns of wild plants and fruits obtained from them
Week - 6 Spice mixtures
Week - 7 Aromatic herbs, spices and mixtures on health
Week - 8 A-F aromatic herbs and spices
Week - 9 F-I aromatic herbs and spices
Week - 10 K-N aromatic herbs and spices
Week - 11 O-S aromatic herbs and spices
Week - 12 T-U aromatic herbs and spices
Week - 13 U-Z aromatic herbs and spices
Week - 14 Applications for recognition and identification of aromatic herbs, spices and mixtures

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

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