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The Turkish Cuisine I course aims to enable students to learn Turkish culinary culture through practical experience and develop basic culinary skills. The course is entirely practice-oriented, and students learn by experiencing different food groups first-hand. The content covers basic Turkish cuisine categories such as soups, pastries and dumplings, seafood, meat and offal dishes, kebabs, meatballs, dried legumes, rice dishes, salads and appetisers, vegetable dishes, egg dishes and olive oil dishes.
Students learn about ingredient selection, preparation, cooking techniques, and traditional presentation practices for each food group. Throughout the course, students develop their cooking, tasting, portioning, and presentation skills. In addition, they gain awareness of culinary culture through regional recipes and classic techniques. The course allows students to reinforce their basic culinary knowledge and skills through practical applications. |