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TURKISH AND WORLD CUISINES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
TUR423	TURKISH AND WORLD CUISINES	5	3	3	5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Search, Presentation	Gastronomy and Related Concepts	Expression , Question-Respond, Discussion
2	Literature Search, Presentation	Artistic and Scientific Dimensions of Gastronomy	Expression , Question-Respond, Discussion
3	Literature Search, Presentation	Touristic Product and Gastronomy as of attraction	Expression , Question-Respond, Discussion
4	Literature Search, Presentation	Formation of Traditions and Eating Habits	Expression , Question-Respond, Discussion
5	Literature Search, Presentation	Principles of Basic Nutrition	Expression , Question-Respond, Discussion
6	Literature Search, Presentation	Food and Beverage Production Techniques	Expression , Question-Respond, Discussion
7	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
8	-	MID-TERM EXAM	-
9	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
10	Literature Search, Presentation	Turkish Cuisine: Local Dishes	Expression , Question-Respond, Discussion
11	Literature Search, Presentation	French Cuisine	Expression , Question-Respond, Discussion
12	Literature Search, Presentation	Italian cuisine	Expression , Question-Respond, Discussion
13	Literature Search, Presentation	Middle Eastern Cuisines	Expression , Question-Respond, Discussion
14	Literature Search, Presentation	Far East Cuisines	Expression , Question-Respond, Discussion
15	Literature Search, Presentation	Overview	Expression , Question-Respond, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-