| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GMS311 | TÜRK MUTFAĞI I | 5 | 6 | 3 | 8 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | It is aimed to study the theoretical and practical Turkish cuisines affected by different cultures historically and apply the traditional Turkish Cuisine recipes in today's modern conditions in this course. |
| İçerik: | This course includes the regional Turkish cuisine culture and practices in Marmara, Central Anatolia, Eastern Anatolia, Southeast Anatolia, Black Sea, Aegean and Mediterranean regions. |