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REGİONAL CUISINES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP213 REGİONAL CUISINES 3 3 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Marmara region culinary culture Expression, question-answer
2 Literature research Application of the prescriptions of the Marmara region Practise
3 Literature research Aegean region cuisine culture Expression, question-answer
4 Literature research Application of the recipes of the Aegean region Practise
5 Literature research Mediterranean cuisine culture Expression, question-answer
6 Literature research Application of the recipes of the Mediterranean region Practise
7 Literature research Black Sea region cuisine culture Expression, question-answer
8 - MID-TERM EXAM -
9 Literature research Application of the recipes of the Black Sea region Practise
10 Literature research Central Anatolian cuisine culture Expression, question-answer
11 Literature research Application of the recipes of the Central Anatolia region Practise
12 Literature research Southeastern Anatolia region cuisine culture Expression, question-answer
13 Literature research Application of the recipes of the Southeastern Anatolia region Practise
14 Literature research Eastern Anatolia region cuisine culture Expression, question-answer
15 Literature research Application of the recipes of the Eastern Anatolia region Practise
16 - FINAL EXAM -
17 - FINAL EXAM -