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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

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 Reading the prescription 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 Reading Book Regional cuisine culture of Southeast Anatolia, Cuisine Application Application, Expression
9 Reading Book Examples of regional culisine culture, Cuisine Application Application, Expression
10 - MID-TERM EXAM -
11 Reading Book Regional cuisine culture Black Sea Region, Cuisine Application Application, Expression
12 Reading the prescription Regional cuisine culture of Mediterranean Region, Cuisine Application Application, Expression
13 Reading the prescription Examples of regional culisine culture, Cuisine Application Application, Expression
14 Reading the prescription 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 -