TR EN

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

Objectives and Contents

Objectives: The objective of the course is to study Turkish local cusine that has been affected by different cultures through history both in theory and practice. Application of prescriptions of traditional Turkish local cuisine to the today's modern conditions.
Content: In this course comprises; Marmara, Central Anatolia, Eastern Anatolia, Southeastern Anatolia, Black Sea, Aegean, Mediterranean regions in the local Turkish cuisine culture and practices.