TR EN

CUISİNES OF WORLD COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ASP206	CUISİNES OF WORLD	3	3	2	5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Ottoman Palace Cuisine, Ottoman Palace Cuisine Meals	To be prepared to related subject from advised source.
2	-	Far East / Asian Cuisine	To be prepared to related subject from advised source.
3	-	Meals with the Far East and Asian culinary culture	To be prepared to related subject from advised source.
4	-	Mediterranean Cuisine.	To be prepared to related subject from advised source.
5	-	Mediterranean Cuisine Meals	To be prepared to related subject from advised source.
6	-	Central and North African Cuisine	To be prepared to related subject from advised source.
7	-	Middle Eastern and North African Cuisine Meals	To be prepared to related subject from advised source.
8	-	MID-TERM EXAM	-
9	-	European Cuisine, European Cuisine Meals	To be prepared to related subject from advised source.
10	-	Overseas Country Cuisine, Cuisine Meals of Overseas Countries	To be prepared to related subject from advised source.
11	-	Proper Food Preparation of the Islamic religion, Proper Food Preparation of the Christian religion	To be prepared to related subject from advised source.
12	-	Proper Food Preparation of the Jewish religion, Proper Food Preparation of Other Religions.	To be prepared to related subject from advised source.
13	-	Design of new recipes	To be prepared to related subject from advised source.
14	-	New the dinner presentation, The photo of the meal.	To be prepared to related subject from advised source.
15	-	Employee Training Making, Publication and Documentation, Occupation and Related Meetings, Seminars, Conference, Exhibition, Festival, Competition, Tracking Publications	To be prepared to related subject from advised source.
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-