COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 410REGIONAL TURKİSH CUISINES3 + 06th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The aim of this course is to introduce several cultures that helped set up the foundations of Turkish cuisine and to display the evolution of the cuisine of this geography during different periods of history.
Course Content Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of the properties of present-day Turkey Local cuisine.
Prerequisites No prerequisites.
Corequisite No corequisites.
Mode of Delivery Face to face

COURSE LEARNING OUTCOMES
1Understand the basics of Turkish cuisine.
2Understand the cultural setting that is lying under Turkish cuisine.
3Identify specific local ingredients and know where to source them.
4Learn the characteristics of food habits of this country and especially the feeding systems on the streets.
5Set up balanced traditional menus without the help of a senior.
6Calculate the cost of each recipe.
7Find creative and contemporary ways of presenting Turkish traditional dishes.
8Know about cost control.
9Find appropriate way to use ingredients.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10
LO 02          
LO 03          
LO 04          
LO 05          
LO 06          
LO 07          
LO 08          
LO 09          
Sub Total          
Contribution0000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration15345
Mid-terms11515
Final examination13030
Report / Project22040
Total Work Load

ECTS Credit of the Course






130

5

COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes
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