| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS211 | CUISINE APPLICATION I | 3 | 6 | 3 | 8 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Alsaffar, A.A., Kalyouncu, B. 2015. Pişirme Yöntemleri. Tramep, Ankara:185s. |
| Eraslan, N. 2017. Pişirme Yöntemleri. Nobel Yayınevi, Ankara: 332s. |
| Journal of Gastronomy and Tourism |