TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

TURKISH CUISINE AND APPLICATIONS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY321 TURKISH CUISINE AND APPLICATIONS 5 4 2 7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Historical Development of Turkish Cuisine -
2 - Turkish Cuisine Culture in Central Asia -
3 - Turkish Cuisine during the Seljuk Period -
4 - Ottoman Culinary Culture -
5 - Major businesses coming from the Ottoman Empire -
6 - Food samples from Turkish cuisine (application) -
7 - Food samples from Turkish cuisine (application) -
8 - MID-TERM EXAM -
9 - Turkish Cuisine Culture in Republic Period -
10 - Anatolian Kitchen Culture in Republic Period -
11 - Food samples from Turkish cuisine (application) -
12 - Food samples from Turkish cuisine (application) -
13 - Interaction of Turkish culinary culture with other culinary cultures -
14 - Food samples from Turkish cuisine (application) -
15 - Food samples from Turkish cuisine (application) -
16 - FINAL EXAM -
17 - FINAL EXAM -