| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS311 | TURKISH CUISINE I | 5 | 6 | 3 | 8 |
Objectives and Contents |
|
|---|---|
| Objectives: | It is aimed to study the theoretical and practical Turkish cuisines affected by different cultures historically and apply the traditional Turkish Cuisine recipes in today's modern conditions in this course. |
| Content: | This course includes the regional Turkish cuisine culture and practices in Marmara, Central Anatolia, Eastern Anatolia, Southeast Anatolia, Black Sea, Aegean and Mediterranean regions. |