TURKISH CUISINE AND APPLICATIONS I COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GAS253 |
TURKISH CUISINE AND APPLICATIONS I |
3 |
4 |
2 |
6 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
- |
Introduction to Turkish Culinary History |
- |
| 2 |
- |
Central Asian Cuisine I |
- |
| 3 |
- |
Central Asian Cuisine II |
- |
| 4 |
- |
Central Asian Cuisine III |
- |
| 5 |
- |
Seljuk Cuisine I |
- |
| 6 |
- |
Seljuk Cuisine II |
- |
| 7 |
- |
Seljuk Cuisine III |
- |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
- |
Ottoman Cuisine I |
- |
| 10 |
- |
Ottoman Cuisine II |
- |
| 11 |
- |
Ottoman Cuisine III |
- |
| 12 |
- |
Ottoman Cuisine IV |
- |
| 13 |
- |
Republican Era Cuisine I |
- |
| 14 |
- |
Republican Era Cuisine II |
- |
| 15 |
- |
Republican Era Cuisine III |
- |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |