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TURKISH CUISINE II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS312	TURKISH CUISINE II	6	6	3	7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading Book	Turkish cuisine culture according to region, Cuisine Application	Application, Expression
2	Reading Book	Regional cuisine culture of Marmara Region, Cuisine Application	Application, Expression
3	Reading Book	Examples of regional culisine culture, Cuisine Application	Application, Expression
4	Homework Preparation	Regional cuisine culture of Central Anatolia, Cuisine Application	Application, Expression
5	Reading Book	Examples of regional cuisine culture, Cuisine Application	Application, Expression
6	Literature Research	Regional cuisine culture of Eastern Anatolia, Cuisine Application	Application, Expression
7	Literature Research	Examples of regional culisine culture, Cuisine Application	Application, Expression
8	-	MID-TERM EXAM	-
9	Reading Book	Regional cuisine culture of Southeast Anatolia, Cuisine Application	Application, Expression
10	Reading Book	Examples of regional culisine culture, Cuisine Application	Application, Expression
11	Reading Book	Regional cuisine culture Black Sea Region, Cuisine Application	Application, Expression
12	Homework Preparation	Regional cuisine culture of Mediterranean Region, Cuisine Application	Application, Expression
13	Homework Preparation	Examples of regional culisine culture, Cuisine Application	Application, Expression
14	Homework Preparation	Regional cuisine culture of Aegean Region, Cuisine Application	Application, Expression
15	Reading Book	Examples of regional culisine culture, Cuisine Application	Application, Expression
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-