| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GSY321 | TÜRK MUTFAĞI UYGULAMALARI | 5 | 4 | 2 | 7 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | The objective of the course is to study Turkish local cusine that has been affected by different cultures through history both in theory and practice. Application of prescriptions of traditional Turkish local cuisine to the today's modern conditions. |
| İçerik: | In this course comprises; Marmara, Central Anatolia, Eastern Anatolia, Southeastern Anatolia, Black Sea, Aegean, Mediterranean regions in the local Turkish cuisine culture and practices. |