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REGİONAL CUISINES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP213 REGİONAL CUISINES 3 3 2 5

Objectives and Contents
Objectives: The aim of this course is to teach students the food culture and application techniques of Turkish regions.
Content: The content of this course; The cuisine of the Marmara region, the application of the recipes of the Marmara region, the cuisine of the Aegean region, the application of the recipes of the Aegean region, the cuisine of the Mediterranean region, the application of the recipes of the Mediterranean region, the culinary culture of the Black Sea region, the application of the recipes of the Black Sea region, the Central Anatolian cuisine culture, the Inner The application of the recipes of the Anatolian region, the culinary culture of the Southeastern Anatolia region, the application of the recipes of the Southeastern Anatolia region, the culinary culture of the Eastern Anatolia region, the application of the recipes of the Eastern Anatolia region will be covered.