| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY321 | TURKISH CUISINE AND APPLICATIONS | 5 | 4 | 2 | 7 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Şengül, S., Türkay, O. (2017). Türkiye'nin Yöresel Mutfakları, Detay Yay. |
| Çakır, A. (2015). Trakya mutfak kültürü ve yemekleri = Thrace culinary culture, Ertem Basım, Ankara. |
| Koşay, H. Z., Ülkücan, A. Anadolu Yemekleri ve Türk Mutfağı, Çiya Yay. |
| Bassasn, G. (2013). The Complete Book of Turkish Cooking: All the Ingredients, Techniques, Aquamarine. |
| Bassan, G. (2006). Turkish Cooking: Traditions, Ingredients, Tastes, Techniques, 75 Classic Recipes, Aquamarine. |